Caramel Apple Trifle

I love that every spoonful of my caramel apple trifle gets a little of everything. The cake soaks up the caramel and pudding, and with tender apples and crunchy pecans, it tastes like caramel apple cake and apple pie together. Set it out in a clear glass bowl and watch everyone grab a spoon.

I make this caramel apple trifle for fall gatherings, especially Thanksgiving. It’s served cold, so I never have to find room in the oven while the turkey and everything else is cooking.

My favorite part of building it is putting the caramel and pecans through the middle of the trifle, not only on top. That way they reach all the way down the bowl, and the last scoop is as good as the first one.

If layered desserts are your thing, I keep all of my easy trifle recipes in one place. For more fall baking, my apple desserts collection has the rest of my favorite fall apple recipes.

FALL FAVORITE

Why I Love a Dessert That Looks Harder Than It Is

I started Princess Pinky Girl because I love desserts that feel special without taking all day to make. When my boys were growing up, I was always looking for recipes that fit into our busy schedules and still felt like a treat.

This caramel apple trifle starts with a boxed yellow cake, instant pudding, apple pie filling and a jar of caramel sundae topping. You don’t need to be an experienced baker to make something this beautiful.

What Goes Into Each Layer

Yellow cake mix: I use a boxed yellow cake because it bakes up light and soft, so it soaks up some of the caramel and pudding without making the trifle feel heavy. Any brand works, and the box directions tell you how long to bake it.

French vanilla instant pudding: I like French vanilla here because its rich vanilla flavor goes so well with the apples and caramel. If you can’t find it, regular vanilla, cheesecake or white chocolate instant pudding all work.

Apple pie filling: Two cans of apple pie filling make the fruit layers, so this tastes a lot like an apple pie trifle. If your can has big apple slices, I snip them smaller with kitchen scissors so they spread out more evenly. Apple pie filling is one of my favorite shortcuts, and it’s the same one behind my apple pie tacos and cinnamon roll apple pie cups.

Chopped pecans: The pecans keep this from being one big bowl of soft textures, and the ones on top give it a fresh crunch. Chopped walnuts work in their place.

See the recipe card for full ingredients and quantities.

How to Make Caramel Apple Trifle

Step 1: Bake and Cube the Cake Bake the yellow cake the way your box directs, which is usually around 30 minutes depending on the brand. Let it cool completely, then cut it into bite-size pieces.

Step 2: Whisk the Pudding Sprinkle both boxes of pudding mix over the cold milk and whisk or beat on medium-low only until it starts to thicken.

Step 3: Build the Layers Press half the cake into the bottom of the trifle bowl and layer the caramel, pecans, pudding, apple pie filling and half the whipped topping over it.

Step 4: Repeat the Layers Repeat everything except the whipped topping, which waits for serving.

Step 4: Chill, Then Top It Right Before Serving Cover the trifle and chill it for 3 hours so the layers can set. Right before serving, spread the rest of the whipped topping over the center, drizzle on the reserved caramel and sprinkle the last of the pecans over the top.

How Long Leftovers Keep

I cover leftovers tightly and keep them in the fridge for up to 4 days. The cake keeps softening as it sits, so the texture is at its best in the first day or two.

More Trifles and Caramel Apple Desserts

If you love this caramel apple trifle recipe, here are more layered and caramel apple desserts to try.

• Caramel Apple Eclair Cake
• Caramel Apple Dessert Cups
• Caramel Apple Bites
• Strawberry Shortcake Trifle
• S’mores Trifle

5 from 6 votes

Caramel Apple Trifle

Author — Jennifer Fishkind

Serves — 12

My caramel apple trifle layers soft yellow cake, French vanilla pudding, apple pie filling, caramel and pecans in a glass bowl for an easy fall crowd dessert.

PrintRatePin Save Saved

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Rest and Chill Time 4 hours hrs

Total Time 4 hours hrs 45 minutes mins

Ingredients

 

• ▢ 15.25 ounces box yellow cake mix
• ▢ 3 large eggs room temperature
• ▢ 1 cup water
• ▢ ½ cup vegetable oil
• ▢ 4 cups cold whole milk
• ▢ 2 (3.4 ounce boxes) instant French vanilla pudding mix (I use Jell-O)
• ▢ 2 (21 ounce cans) cans apple pie filling
• ▢ 8 ounces container frozen whipped topping thawed
• ▢ 14 ounces jar caramel sundae topping divided (I use Hershey's)
• ▢ 1½ cups chopped pecans divided
• ▢ 2 tablespoons chopped pecans

Instructions

 

• Preheat the oven to 350°F. Grease a 9×13 baking dish.
• Prepare the cake batter with the eggs, water and oil and bake it in the prepared dish as directed on the box, about 30 minutes. Let the cake cool completely, then cut it into bite-size pieces.
• Set aside 3 tablespoons of the caramel topping for the top.
• Add the cold milk to a medium mixing bowl. Sprinkle both packages of 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.
• Line the bottom of a trifle bowl with about half of the cake pieces, pressing them lightly to form a firm base.
• Drizzle about half of the remaining caramel topping over the cake.
• Sprinkle ¾ cup of the chopped pecans over the caramel.
• Spread half of the pudding over the pecans.
• Spoon 1 can of apple pie filling over the pudding.
• Spread half of the whipped topping over the apple pie filling.
• Repeat the layers in the same order: cake, caramel, pecans, pudding and apple pie filling. Save the remaining whipped topping for serving. Cover the trifle and chill for 3 hours.
• Right before serving, spread the remaining whipped topping over the center of the apple pie filling. Drizzle with the reserved 3 tablespoons of caramel and sprinkle with the remaining 2 tablespoons of pecans. Keep refrigerated until ready to serve.

Jenn’s Notes

Tips:

• Use the back of a spoon to spread the pudding and apple pie filling out to the edges of the bowl, so the layers show through the glass.
• A 4-quart or larger trifle bowl holds everything. In a smaller bowl you will have some cake pieces left over.
• Bake times vary by cake mix brand, so follow your box. Most yellow cake mixes take about 30 minutes in a 9×13.
• Vanilla, cheesecake or white chocolate instant pudding can stand in for French vanilla, and chopped walnuts can replace the pecans.

Storage:

Cover leftovers tightly and keep them in the refrigerator for up to 4 days. The cake softens as it sits, so it is best in the first day or two. You can make it up to a day ahead; add the last of the whipped topping, the caramel drizzle and the pecans right before serving.

Nutrition Info

Calories: 489kcal | Carbohydrates: 59g | Protein: 8g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 437mg | Potassium: 253mg | Fiber: 2g | Sugar: 44g | Vitamin A: 243IU | Vitamin C: 0.3mg | Calcium: 222mg | Iron: 1mg

Tried This Recipe?

Mention @princesspinkygirl Or Tag #Princesspinkygirl