Trifle, a classic English dessert designed to use up leftovers like day-old cake, has a long history that dates back several centuries. The word "trifle" comes from the Old French word trufe, which means something of little importance. Its origins can be traced to the late 16th century, and the dish has evolved over time to become a beloved staple in British and international cuisine.
While its first appearance in cookbooks started out as more of a thick sweet cream, over the centuries, trifle gradually transformed into the layered dessert we recognize today. The modern trifle typically consists of layers of cake or ladyfingers sometimes soaked in sherry or liqueur, fruit, custard, and whipped cream. The layers are assembled in a glass trifle bowl to showcase the colorful and tempting arrangement of ingredients.
Trifle has remained a popular dessert not only in Britain, but all over the world. It is often served on special occasions, holidays, and for celebrations. Its versatility allows for countless variations, including our butternut trifle, which features all your favorite flavors of fall.
We jumpstart our recipe with a delicious time-saver, Betty Crocker™ Super Moist™ cake mix, which we layer with vanilla pudding, whipped topping, spiced butternut squash cream cheese, caramel sauce and crunchy toffee bits. Our version of this classic dessert is sure to become a cherished fall dessert, perfect for the holidays or anytime you’re looking for an impressive end to a memorable meal.
How to Make Butternut Squash Trifle
While trifle always contains several different elements that make up the layers, our butternut squash trifle recipe is made easier with the help of Betty Crocker™ Super Moist™ French Vanilla Cake Mix, instant pudding mix, whipped topping, and store-bought caramel sauce. We list the specific ingredients and directions in the recipe below, but here is a preview of the basic steps.
Make the Cake
Beat the cake mix together with milk, melted butter, eggs, and pumpkin pie spice. Pour the batter into a baking pan, and bake.
Make the Fillings
Microwave cubed butternut squash until very tender. Drain and mash squash until smooth before mixing with cream cheese, brown sugar, more pumpkin pie spice and whipped topping. In another bowl, beat pudding mix and milk until just thickened. Beat in caramel ice cream topping.
Assemble the Trifle
Cut cooled cake into cubes. In a 4 1/2-quart glass trifle bowl, layer the cake cubes, pumpkin cheesecake filling, and caramel pudding. Repeat layers two more times. Spread a generous amount of whipped topping over the top, and sprinkle with toffee bits. Refrigerate before serving.
How to Store Butternut Squash Trifle
Most trifle recipes call for the trifle to be made in advance and chilled in the refrigerator. This allows the layers to settle and the moisture from the custard or pudding to absorb into the cake layers. Making this stunning dessert in advance also takes away the stress as no last-minute assembly is required. Just pull it out of the refrigerator and serve. This butternut squash trifle should be made at least 4 hours ahead, and kept covered in the refrigerator. It can be made 1 or 2 days ahead. Leftovers store well covered in the refrigerator for up to 3 days. Freezing is not recommended.
More Trifle Recipes
Now that you’ve gotten a taste of these showstopper desserts, it’s time to dip your spoon into some of our other trifle recipes. While our butternut squash trifle is perfect for any fall festivities, every season can be celebrated with trifle.
Three-Berry Trifle is the perfect dessert for a summer party. Layer in individual trifle dishes for a fun presentation.
Winter Eggnog Trifle will take the humbug out of any scrooge during the holidays with its impressive layers of cake, cranberries, eggnog pudding, and whipped cream.
Classic Fudgy Brownie Trifle boasts gooey, rich layers of fudge brownies and chocolate pudding.
Strawberry-Rhubarb Trifle showcases fresh rhubarb and strawberries for a satisfying late spring dessert.
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Butternut Squash Trifle
- Prep Time 50 min
- Total 4 hr 30 min
- Servings 18
- Ingredients 17
Ingredients
Cake
- 1 box Betty Crocker™ Delights Super Moist™ French Vanilla Cake Mix or 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1 cup milk
- 1/3 cup butter, melted
- 3 eggs
- 1 1/2 teaspoons pumpkin pie spice
Fillings
- 3 cups cubed (3/4-inch) seeded, peeled butternut squash (about 16 oz)
- 1/4 cup water
- 1 package (8 oz) cream cheese, softened
- 1/2 cup packed brown sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 cups frozen whipped topping, thawed
- 1 box (4-serving size) instant vanilla pudding and pie filling mix
- 2 cups cold milk
- 3/4 cup thick caramel ice cream topping
- 2 1/2 cups frozen whipped topping, thawed
- 1/4 cup toffee bits
Garnish
- Additional caramel ice cream topping
Instructions
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Step1Heat oven to 350°F. Lightly spray 15x10x1-inch pan with cooking spray; line with parchment paper.
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Step2In large bowl, beat cake mix, 1 cup milk, the melted butter, eggs, and 1 1/2 teaspoons pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter in pan, smoothing top with spatula.
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Step3Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 45 minutes.
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Step4Meanwhile, place butternut squash in medium microwavable bowl. Add 1/4 cup water; cover and microwave on High 6 to 7 minutes or until very tender. Drain well; mash squash until smooth. Cool completely, about 30 minutes.
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Step5In medium bowl, beat cream cheese, brown sugar, and 1 1/2 teaspoons pumpkin pie spice with electric mixer on medium speed until smooth. Beat in mashed squash, then 1 1/2 cups whipped topping. Set aside.
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Step6In another medium bowl, beat pudding mix and 2 cups milk until just thickened. Beat in 3/4 cup caramel ice cream topping. Set aside.
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Step7Cut cooled cake into 1-inch cubes. In 4 1/2-quart trifle bowl (148 oz), layer one-third of the cake cubes, one-third of the squash cheesecake filling, and one-third of the caramel pudding. Repeat layers two more times. Spread 2 1/2 cups whipped topping over the top, and sprinkle with toffee bits. Refrigerate at least 2 hours or up to 12 hours.
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Step8To serve, spoon dessert into bowls, and drizzle with caramel ice cream topping.
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Nutrition
Nutrition Facts
Serving Size: About 1 Cup
- Calories
- 350
- Calories from Fat
- 130
- Total Fat
- 15g
- 23%
- Saturated Fat
- 9g
- 46%
- Trans Fat
- 0g
- Cholesterol
- 55mg
- 19%
- Sodium
- 400mg
- 17%
- Potassium
- 220mg
- 6%
- Total Carbohydrate
- 49g
- 16%
- Dietary Fiber
- 1g
- 6%
- Sugars
- 31g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 80%
- 80%
- Vitamin C
- 4%
- 4%
- Calcium
- 15%
- 15%
- Iron
- 6%
- 6%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
- tip 1
- tip 2
- tip 3
