Caramel Apple Trifle

5 from 6 votes

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.

Prep Time15

Cook Time30

Rest and Chill Time4

Total Time4 45

Course: Dessert

Cuisine: American

Servings: (about 1½ cups each)

Calories: 489kcal

Author: Jennifer Fishkind

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 9x13 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.

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 9x13.
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