Ingredients

• 1/2 cup (113 grams) unsalted butter, room temperature
• 1 1/4 cups (270 grams) light brown sugar
• 2 large eggs
• 1 cup (240 ml) fresh or canned pure pumpkin (about 1/2 of a 15 ounce can)
• 1 teaspoon pure vanilla extract
• 2 cups (200 grams) sifted cake flour
• 1/4 teaspoon baking powder
• 1 teaspoon (5 grams) baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 cup (120 ml) buttermilk, room temperature

• 1 tablespoon unsalted butter, melted
• 8 ounces cream cheese, softened
• 1 cup pure pumpkin puree
• 1 teaspoon pure vanilla extract
• 1/2 cup sugar
• 2 teaspoons pumpkin pie spice
• 1 large tub (12 oz.) whipped topping (Cool Whip), thawed, divided

Instructions

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the pumpkin puree and vanilla extract and beat until incorporated.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt and spices. Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture. Divide the batter in half and then pour the batter into the prepared pans. Bake for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool on a wire rack for 10 minutes and then invert and remove the cakes from their pans.

In a large bowl with an electric mixer, beat cream cheese until smooth. Add pumpkin, vanilla, sugar and pumpkin pie spice. Beat until well combined and creamy.

Use a spatula to fold in half of the whipped topping. Gently combine ingredients until no streaks remain.

Place a layer of Cake cubes on bottom of mason jar. Pipe or spoon a layer of pumpkin cheesecake onto the cake cubes followed by a layer of whipped topping. Repeat layers until your trifle reaches the top of your glass or jar.

5. Store trifles in the refrigerator until ready to serve. If desired, garnish with Caramel or pumpkin candy.