Directions

1. Preheat oven to 350°F. Coat an 8-inch-square baking pan with baking spray.

2. Whisk ¾ cup all-purpose flour, ½ cup whole-wheat flour,  2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, ½ teaspoon baking soda and ¼ teaspoon salt together in a medium bowl until well combined.

3. In another medium bowl, combine ¾ cup brown sugar, ¾ cup applesauce, 2 eggs, 6 tablespoons oil and 1 teaspoon vanilla. Gradually whisk the egg mixture into the flour mixture until just combined.

4. Pour the batter into the prepared pan, spreading into an even layer. Bake until a wooden pick inserted in the center comes out clean and the center looks set, 20 to 25 minutes. Let cool in the pan on a wire rack until room temperature, about 1 hour.

5. Meanwhile, place 1 (15-ounce) can pumpkin puree, 1 (3.4-ounce) package pudding mix, 1¼ cups whole milk, 1 tablespoon maple syrup and the remaining 1 teaspoon pumpkin pie spice in a medium bowl; beat with an electric mixer on medium-low speed until fully combined, 1 to 2 minutes. Cover and refrigerate until ready to use.

6. When the cake has cooled, place 1 cup heavy cream in a medium bowl; beat with an electric mixer on medium-high speed until just starting to thicken, about 2 minutes. Add the remaining 1 tablespoon maple syrup; beat until medium-stiff peaks form, about 1 minute.

7. Remove the cooled cake from the pan, cut into 1-inch cubes. Spread about ¾ cup pumpkin mixture in an even layer on the bottom of a medium (5-quart) trifle dish. Top with about 2¼ cups cake cubes; repeat the layers once. Top with about ¾ cup whipped cream mixture, spreading in an even layer. Repeat the layers once more with the remaining pumpkin mixture, cake and whipped cream. Sprinkle with toasted pecans.