Pumpkin Trifle

Gather and prepare all ingredients. Preheat your oven to 350°F. Lightly grease a 9-inch cake pan, then line the bottom with parchment paper for easy release.

To make the cake, in a medium mixing bowl, add the flour, baking powder, baking soda, salt, and pumpkin pie spice. Using a hand mixer (or stand mixer with the paddle attachment), combine the ingredients at low speed, then set the bowl aside.

In a separate large bowl, with the mixer on low, mix the brown sugar, vegetable oil, applesauce, and eggs until combined.

With the mixer on low, add half of the flour blend to the large bowl and mix until just combined. Pour in the buttermilk and mix again. Finish by adding the remaining flour and mixing until everything is just incorporated, being careful not to overmix as this can make the cake dense.

Pour the batter into the prepared pan and bake for 25-30 minutes, or until golden and a toothpick comes out clean. Let the cake cool completely.

While the cake is baking, make the whipped cream. In a medium bowl, using a hand mixer, mix the heavy cream at high speed until it is thick and fluffy, but not stiff. Turn the hand mixer to low speed, add the powdered sugar and vanilla, and continue beating until the ingredients are fully incorporated. Then, turn the mixer to high until stiff peaks form. Set aside.

For the pumpkin cheesecake filling, in a medium bowl, using a hand mixer on medium speed, mix the cream cheese, pure pumpkin, brown sugar, and pumpkin pie spice until soft and creamy, 2-3 minutes, then set aside.

To assemble the trifle, cut the cooled cake into 1-inch pieces and add half of the cake pieces to the bottom of the trifle dish, covering the bottom. Then gently spread half of the pumpkin cheesecake filling evenly over the cake. Next, carefully spread half of the whipped cream evenly over the top of the pumpkin layer.

Repeat the process, layering the remaining cake, pumpkin cheesecake filling, then whipped cream. Top with chopped walnuts and enjoy!