Pumpkin Butterscotch Mini Trifles
Pillowy cubes of delicious butterscotch cake, fluffy pumpkin mousse, and creamy butterscotch filling all layered together in one cute mini trifle!
Ingredients
Cake:
- 1 box yellow cake mix
- 1 (3.4 oz) box instant butterscotch pudding mix
- 1 cup vegetable oil
- 1 cup sour cream
- 3 large eggs
- ½ cup milk
- 1 teaspoon vanilla
- Pinch of salt
Butterscotch Filling:
- 1 (3.4 oz) box instant butterscotch pudding mix
- 1 ½ cup milk
- 1 ⅓ cup whipped topping**
Pumpkin Filling:
- 8 ounces cream cheese, softened
- ⅓ cup granulated sugar
- ¼ cup brown sugar
- ½ teaspoon vanilla
- 1 cup pumpkin puree
- ¼ teaspoon cinnamon
- ¼ teaspoon pumpkin pie spice
- Pinch of salt
- 2 cups whipped topping**
For Assembly:
- 1 ½ cup whipped topping**
- Butterscotch sauce
- Toffee Bits
Instructions
Make the Cake:
- Preheat the oven to 350ºF; spray a 9x13-inch baking dish with nonstick cooking spray.
- In a large mixing bowl, stir all of the cake ingredients together until smooth; batter will be thick.
- Pour batter into prepared baking dish. Bake for 30-32 minutes, or until toothpick inserted in the center comes out clean. Allow cake to cool completely, then cut into cubes.
Make the Butterscotch Filling:
- In a medium bowl, whisk the pudding mix and milk together until smooth and thickened.
- Fold the whipped topping into the pudding, then chill in the refrigerator for an hour to allow it to firm up.
- Transfer filling to a pastry bag or a gallon-sized ziploc bag with the tip of the corner cut off.
Make the Pumpkin Filling:
- In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and both sugars together until smooth and creamy. Add the vanilla, pumpkin puree, spices, and salt, and continue beating until completely incorporated.
- Fold the whipped topping into the pumpkin mixture. Transfer filling to a pastry bag or a gallon-sized ziploc bag with the tip of the corner cut off.
To Assemble:
- Place a layer of cake cubes in the bottom of each jar, then pipe half of the pumpkin filling on top. Pipe the butterscotch filling evenly among the jars, using all of it up. Spread a layer of whipped topping on top of the butterscotch filling. Add another layer of cake cubes*, followed by the rest of the pumpkin filling.
- Garnish each trifle with a dollop of whipped topping, a drizzle of butterscotch sauce, and a sprinkle of toffee bits. Serve immediately, or store in the refrigerator for up to one week. Mini trifles also freeze really well and will keep in the freezer for up to 6 months!
Notes
*You'll have some cake leftover.
**If using heavy cream instead of whipped topping, start by pouring 2 1/2 cup heavy cream in the chilled bowl of a stand mixer fitted with a whisk attachment. Whip until soft peaks form. Add 1/2 cup powdered sugar and 2 teaspoons vanilla extract, and whip until stiff peaks form. Refrigerate whipped cream until ready to use in place of where whipped topping is called for. 2/3 +1+3/4 = 2.5 cups