• Bake the spice cake mix according to package instructions. You will likely need eggs and oil, so plan accordingly. Once cooled, break the cake into 1-inch pieces and set aside.
• In your mixer, beat the cream cheese with the paddle attachment in a large mixing bowl until fluffy.

  PRO TIP: Take cream cheese out of the refrigerator to soften at least 30 minutes before you plan to use it.
• Add the brown sugar to the cream cheese and mix until smooth. Next, mix the pumpkin puree, vanilla, pumpkin spice, and salt until incorporated. 

Whipping Cream

• Add heavy cream, sugar, and a splash of vanilla into a clean, cold bowl and whisk on high speed until stiff peaks form, about 1-2 minutes. Do not overbeat it. 

  PRO TIP: To speed up the process, keep your whipping cream cold and take it out of the refrigerator just before you plan to use it. 

To Assemble

• Add half of the cake pieces to the bottom of the trifle dish. Make sure to spread them evenly. 
• Top the cake with half of the pumpkin cheesecake mixture spreading it to the edge and up the sides a little. 

  Top the pumpkin cheesecake layer with half the whipped cream, spreading it to the sides. Again, spend it along the side of the dish to visibly see the layer. 

  Repeat layers ending with the whipped cream. Finally, top it with crushed cookies, toffee bits, or a sprinkle of pumpkin spice.
• Cover with plastic wrap and refrigerate for at least 4 hours up to 24 hours, and serve.