Caramel Apple Trifle in a trifle bowl with apple slices and chopped pecans on top.
Caramel Apple Trifle has the perfect combination of tastes and textures, all layered and displayed in a glass dessert bowl. Full of fall flavors and great for feeding a crowd.
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This Caramel Apple Trifle couldn’t be any easier to make because it’s conveniently prepared with layers of premade pound cake, instant pudding, apple pie filling, caramel sauce, and pecans, then topped with a container of Cool Whip. The perfect Fall Dessert!

Caramel Apple Trifle in a trifle bowl topped with chopped pecans and apple slices.

Layered Caramel Apple Trifle

Our easy Caramel Apple Trifle recipe is filled with my favorite flavor combination for fall; just like my Cinnamon Roll Apple Pie Cups, Apple Pie Tacos, and Apple Pie Cookies, this apple caramel trifle takes all the delicious tastes in a traditional apple pie and turns it into a caramel apple dessert.

What I love most about a layered dessert recipe is that it has no rules – you can use freshly spiced cinnamon apples or canned fruit filling, store-bought cake or one baked from a box, packets of pudding or a cream cheese mixture – so simple to assemble and comes together in a snap! 

Similar to my Punch Bowl Cake, this 15-minute caramel apple trifle is prepared lasagna-style – with its fluffy cake pieces, creamy pudding, fruit filling, sticky sauce, and crunchy pecans, each layer is displayed in a glass bowl for a pretty presentation that is both pleasing to the eye and especially to the belly!

Why We Love Caramel Apple Trifle Recipes

  • Quick and easy to make in 15 minutes.
  • Uses a handful of simple ingredients.
  • Delicious no bake dessert is a beautiful display of different tastes and textures, all layered in a glass bowl.
  • Perfectly portable for holiday parties, potlucks, or any time you are feeding a crowd.

Caramel Apple Trifle Ingredients

caramel apple trifle ingredients.
  • Frozen pound cakes: I used the Sara Lee brand, but feel free to use your favorite.
  • Whole milk
  • Instant vanilla pudding mix: I used the Jello brand, but you can use any instant pudding mix you prefer.
  • Apple pie filling: I used Great Value brand, but feel free to use your favorite.
  • Frozen whipped topping: You can also use a Homemade Whipped Cream (Stabilized Recipe).
  • Caramel sundae topping: I used Smucker’s brand ice cream topping, but any caramel sauce will work.
  • Pecans

See the recipe card for full information on ingredients and quantities.

Substitutions and Additions

  • Swap The Caramel Sauce: Feel free to swap the store-bought jar of caramel sundae topping with my homemade salted caramel sauce.
  • Switch The Cake Squares: You can substitute the pound cake with yellow cake, spice cake, angel food cake, or a homemade cake.
  • Prepare Without Pecans: Feel free to use chopped walnuts, almonds, or cashews instead of pecans. Or you can omit the nuts altogether.
  • Pick Your Pudding: You can substitute white chocolate or cheesecake-flavored instant pudding mix for the vanilla pudding mix.
  • Make Them Mini: I don’t blame you if you don’t want to share your trifle treat! For individual trifles, swap the trifle dish for mason jars and make them mini-size (like my S’mores Trifle).
Caramel Apple Trifle on a white table with chopped pecan for toppings and a couple apples on the background.

How to Make Caramel Apple Trifle

  1. Cut The Cakes: Slice both frozen cakes into bite-size cubes.
  2. Prepare The Pudding: Sprinkle both packages of pudding mix over the milk and beat until the pudding begins to thicken.
  3. Assemble: Line the bottom of a trifle bowl with a layer of the cubed cake, then spread the pudding mixture on top, cover with apple pie filling, drizzle on the caramel sauce, and sprinkle with pecans. Repeat the pound cake, pudding, and apple pie filling layers.
    Pro Tip: Do not add the remaining caramel and chopped pecans just yet!
  4. Chill: Cover and chill for 3 hours. 
  5. Serve: Just before serving, top the trifle with whipped cream, caramel sauce, and pecans. Serve and enjoy!
Place pound cakes in a bowl. Add pudding mixture. Add apple pie filling on top of the pudding mixture. Drizzle with caramel topping. Sprinkle chopped pecans. Repeat and add whipped topping on top.

Tips For Making Caramel Apple Trifle

  • My trifle bowl was 3 quarts. You may end up with extra cake cubes, depending on the size of your trifle bowl.
  • For convenience, I used all store-bought ingredients from a package or a can. Feel free to make your own homemade layered parts if you prefer.

How to Store Caramel Apple Trifle

  • To Store: Store any leftovers covered in the refrigerator for up to 3 days.
a spoonful of Caramel Apple Trifle.

Frequently Asked Questions

Can I make my own pound cake for my trifle?

Yes, you can bake your own cake if you have a recipe you love, or try making my homemade pound cake. Just make sure the cake is baked ahead of time so it has a chance to cool off before assembling the cubes.

Can I prepare my trifle in advance?

Yes, you can make this trifle a few days ahead of time. This recipe calls for a minimum 3 hours in the refrigerator before serving to allow the cake to soak up the pudding, fruit, and whipped cream flavors. It’s a great make-ahead dessert recipe.

Can I make this a caramel apple cheesecake trifle?

Yes, it is easy to turn this dessert into a caramel apple cheesecake trifle. Simply replace the vanilla pudding called for in this recipe with cheesecake-flavored pudding, or make your own cheesecake filling by beating together cream cheese, sour cream, sugar, and eggs.

More Easy Recipes

Caramel Apple Trifle in a bowl.

Other Apple Dessert Recipes

If you tried this Caramel Apple Trifle Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!

5 from 3 votes
Caramel Apple Trifle in a trifle bowl with apple slices and chopped pecans on top.

Caramel Apple Trifle

Serves — 12
Caramel Apple Trifle has the perfect combination of tastes and textures, all layered and displayed in a glass dessert bowl. Full of fall flavors and great for feeding a crowd.
Prep Time 15 minutes
Chill Time 3 hours
Total Time 3 hours 15 minutes

Ingredients
  

  • 2 (10.75-ounce or 304-gram) frozen classic pound cakes (I used the Sara Lee brand)
  • 4 cups cold whole milk
  • 2 boxes (3.4-ounce or 96-gram) instant vanilla pudding mix (I used the Jello brand)
  • 2 cans (21-ounce or 595-gram) apple pie filling (I used Great Value)
  • 1 container (8-ounce or 226-gram) thawed whipped topping
  • 1 jar (12.25-ounce or 347-gram) caramel sundae topping (I used Smucker’s)
  • 1 cup chopped pecans divided in half

Instructions
 

  • Slice both of the frozen pound cakes into bite-size cubes. (You may end up with some extra cubes, depending on the size of your trifle bowl.)
    2 (10.75-ounce or 304-gram) frozen classic pound cakes
  • 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 beat the milk and pudding mix together until the pudding begins to thicken up.
    4 cups cold whole milk, 2 boxes (3.4-ounce or 96-gram) instant vanilla pudding mix
  • Line the bottom of a trifle bowl with a layer of the cubed pound cake (My trifle bowl was 3 quarts)
  • Spread ½ of the pudding mix over the bottom layer of pound cake.
  • Spoon 1 of the cans of apple pie filling over the pudding layer.
    2 cans (21-ounce or 595-gram) apple pie filling
  • Evenly drizzle ½ of the caramel sundae topping over the apple pie filling.
    1 jar (12.25-ounce or 347-gram) caramel sundae topping
  • Sprinkle ½ cup of the chopped pecans over the caramel layer. Repeat the pound cake, pudding, and apple pie filling layers. Do not add the remaining caramel and chopped pecans just yet. Cover the trifle and chill for 3 hours.
    1 cup chopped pecans
  • Just before you are ready to serve, spoon the entire tub of thawed whipped topping on top of the apple pie filling. Drizzle with the remaining caramel topping and sprinkle the remaining chopped pecans.
    1 container (8-ounce or 226-gram) thawed whipped topping

Jenn’s Notes

Storage:
  • To Store: Store any leftovers covered in the refrigerator for up to 3 days.
Tips:
  • My trifle bowl was 3 quarts. You may end up with extra cake cubes, depending on the size of your trifle bowl.
  • For convenience, I used all store bought ingredients from a package or a can. Feel free to make your own homemade layered parts if you prefer.

Nutrition Info

Calories: 458kcal | Carbohydrates: 81g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 61mg | Sodium: 504mg | Potassium: 275mg | Fiber: 2g | Sugar: 53g | Vitamin A: 252IU | Vitamin C: 2mg | Calcium: 160mg | Iron: 2mg

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Comments

  1. I had this before at a church potluck it was so good made by the pastor wife I lost the recipe she gave me thank you sharing

  2. 5 stars
    This was outstanding. I made the apple pie filling from scratch, which made the equivalent of 2 cans. I bought a 1 lb. Sara Lee pound cake and Jello French vanilla pudding. I omitted the pecans. I topped the trifle with Truwhip original topping–it is much better tasting than Cool Whip. My trifle dish was 2 qt., not 3 qt. and everything fit perfectly. I did freeze the leftovers and will report back on how it freezes.

    1. Hi Margaret – thanks so much for the feedback! I was so excited to post this recipe! I am thrilled it was a hit and I appreciate you sharing your tweaks!