Caramel Apple Trifle
Caramel apple trifle is a delightful dessert featuring layers of cake, creamy pudding, and spiced apple pie filling, topped with whipped cream and caramel.
Servings: 12
Calories: 570kcal
Ingredients
- 15.25 ounces boxed yellow cake mix
- 3 large eggs, room temperature
- 1 cup water
- ½ cup vegetable oil
- 4 cups whole milk, cold
- 6.8 ounces instant french vanilla pudding mix, I used the Jello brand (two 3.4-ounce boxes)
- 42 ounces apple pie filling (two 21-ounce cans)
- 8 ounces thawed whipped topping
- 14 ounces caramel sundae topping (Divide out 3 tablespoons for drizzling over topping)
- 1 ½ cups pecans, chopped (divide ¾ cup and ¾ cup for filling)
- 2 tablespoons pecans, chopped (for optional topping)
Instructions
- Preheat the oven to 350° F. Grease a 9x13 baking dish.
- Prepare and bake the cake as directed on the box. Allow the cake to cool completely, and then slice into bite size pieces.
- Add the cold milk to a medium-sized mixing bowl. Sprinkle both packages of instant pudding mix over the milk. Use a handheld mixer on medium-low speed or a whisk, and mix just until the pudding begins to thicken up.
- Line the bottom of a trifle bowl with about ½ of the bite sized pieces of yellow cake. (You can slightly press the cake pieces to form a firm cake base)
- Drizzle about ½ of the caramel sundae topping over the cake layer.
- Sprinkle ¾ cup of chopped pecans over the caramel layer.
- Spread ½ of the pudding mix over the pecan layer.
- Spoon 1 can of apple pie filling over the pudding layer.
- Spread ½ of the container of whipped topping over the pie filling layer.
- Repeat the layers in the same order: cake, caramel, pecans, pudding and pie filling. Do not use the remaining container of thaw whipped topping just yet. Cover the trifle and chill for 3 hours.
- Just before you are ready to serve, spread the remaining thawed whipped topping in the center of the apple pie filling. Drizzle with the 3 tablespoons of reserved caramel topping and sprinkle the remaining 2 tablespoons chopped pecans. Keep refrigerated until ready to serve.
Notes
- Vanilla, cheesecake or white chocolate instant pudding mixes can be substituted for the french vanilla pudding mix.
- Chopped walnuts can be used in place of chopped pecans.
Nutrition
Calories: 570kcal | Carbohydrates: 100g | Protein: 8g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 587mg | Potassium: 303mg | Fiber: 3g | Sugar: 70g | Vitamin A: 275IU | Vitamin C: 2mg | Calcium: 228mg | Iron: 2mg
