Description
A stunning dessert with layers of creamy cheesecake, tender pumpkin spice cake, and crunchy pecans, elevated by the warmth of maple syrup.
Ingredients
Scale
- 1 box of pumpkin spice cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1 1/2 cups heavy cream (for whipping)
- 1/2 cup candied pecans
- Extra maple syrup for drizzling
- Whipped cream (for layering)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the pumpkin spice cake by combining the cake mix, water, vegetable oil, and eggs in a mixing bowl and beating until smooth. Pour into a greased 9×13-inch pan and bake for 25-30 minutes.
- While the cake cools, prepare the cream cheese layer by beating the cream cheese until creamy. Gradually mix in powdered sugar, maple syrup, and vanilla extract, then fold in chopped pecans.
- In a separate bowl, whip heavy cream until stiff peaks form. Fold some whipped cream into the cream cheese mixture, then gently fold in the remaining whipped cream.
- Cut the cooled cake into cubes and layer it in a trifle dish or glasses with cream cheese mixture and whipped cream, repeating layers until ingredients are used up.
- Top with candied pecans and drizzle with maple syrup. Refrigerate for at least one hour before serving.
Notes
Ensure cream cheese is at room temperature to achieve a smooth mixture. Let the cake cool completely before assembly to avoid sogginess.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Layering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg