This is a great, lightly sweet dessert that's easy to make and always impressive. For a spooky Halloween color scheme use a chocolate cake mix and the cocoa called for in the recipe. Making it for a fall-themed meal? Use a yellow cake mix, and add a bit of pumpkin spice instead! Full recipe is under the video! Servings 24 Prep Time 30 Cook Time 45


**This recipe can be varied! See notes for suggested flavor variations, marked with ** Pumpkin Cake 1 18.25oz (586g) Better Batter Chocolate Cake Mix** 3/4 c (75g) black or special dark cocoa** 1 c (225 g) granulated sugar 1 29oz can pure pumpkin (divide out 1 c of pumpkin for the mousse and use the rest) 1/2 c (125ml) oil 1/2 c (125 ml) water Pumpkin Mousse 1 c pumpkin (divided from the larger can and set aside) 3 c (240nl) heavy cream or dairy free sub (we like Rich Whip), divided into 1:2 parts 1 c (225g) granulated sugar **cinnamon (if making a fall flavored cake)** **Note: If making dark chocolate cake, follow the recipe as written. If making a lighter, fall themed dessert, swap out the chocolate cake mix for yellow cake mix, omit the cocoa in the recipe, and add 2 tsp of pumpkin pie spice to both the cake AND the mousse when called for in the directions.


Preheat your oven to 350F. Heavily grease a 9x13 pan. In the bowl of your mixer, combine cake mix, sugar, and cocoa (if using, or if not, the pumpkin spice called for in the variation). Blend until evenly combined. Add the pumpkin, oil, and water. Beat until the mixture is thick and evenly combined, then spread it into prepared pan. Bake for 35-55 minutes (45 minutes is usually right), or until top springs back lightly when pressed. Allow cake to cool for 10 minutes in pan, then invert and allow to cool completely on a solid surface. Bottom of cake will be moist and sticky! When cool cut into cubes. While cake is baking, make the mousse: In a small saucepan, blend together the 1 c reserved pumpkin, 1 c of the cream or dairy free sub, sugar, and optional pumpkin spice (if making a fall themed variation). Heat just until the sugar dissolves, then allow to cool. Whip the 2 c reserved cream until very stiff peaks form - this should be extremely stiff (but not quite butter!). Beat 1/3 of the whipped cream into the pumpkin mixture, then fold the lightened mixture into the remaining whipped cream. In a large bowl or several small glasses, layer mousse and cake, until all the mixtures are used. Garnish as desired. This recipe makes 1 very large trifle, or up to 24 parfaits. Serving size will be determined by the size of your container, so try to gauge it before starting to spoon the mixture out. Refrigerate or serve immediately.