I put together this layered Caramel Apple Trifle—a fall-favorite dessert with bite-sized cake, creamy vanilla pudding, tender apple pie filling, caramel, pecans, and whipped topping—for an effortless yet show-stopping treat.
Why You’ll Love This Recipe
I love that it combines warm-spiced apples and caramel with creamy pudding and cake in every spoonful. It’s easy to assemble, visually stunning in a clear glass bowl, and perfect for potlucks or cozy family nights.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Base & Layers
-
2 frozen pound cakes (unoaked), cut into bite‑size cubes
-
4 cups cold whole milk
-
2 boxes instant vanilla pudding mix
-
2 cans (about 21 oz each) apple pie filling
-
1 jar (12 oz) caramel sundae topping
-
1 cup chopped pecans (divided)
-
1 container (8 oz) whipped topping (e.g. Cool Whip)
directions
-
Prep cake: Slice the frozen pound cakes into cubes.
-
Make pudding: Whisk the pudding mixes into cold milk until it begins to thicken.
-
First layer: Place cubed pound cake in bottom of trifle bowl.
-
Pudding layer: Pour half of the vanilla pudding over the cake.
-
Apple layer: Spoon one can of apple pie filling over the pudding.
-
Drizzle caramel: Add half of the caramel topping.
-
Add pecans: Sprinkle half the chopped pecans.
-
Repeat layers: Add remaining cake cubes, pudding, apple filling, caramel, and pecans.
-
Chill: Cover and refrigerate for at least 3 hours to let layers set.
-
Top & serve: Just before serving, spread whipped topping on top, drizzle with remaining caramel, sprinkle the rest of the pecans, and optionally garnish with apple slices.
Servings and timing
-
Serves: About 12 people
-
Prep time: ~15 minutes
-
Chill time: ~3 hours
-
Total time: ~3 hr 15 minutes
Variations
-
Cake swaps: Use yellow, pound, spice, or angel food cake instead of pound cake.
-
Pudding flavors: Try cheesecake or white chocolate pudding for different flavor profiles.
-
Nuts alternative: Substitute pecans with walnuts or omit for a nut-free version.
-
Mini versions: Make individual trifles in jars for single servings.
-
Homemade swaps: Use homemade apple filling or caramel sauce for extra freshness.
storage/reheating
-
Store: Cover and refrigerate leftover trifle for up to 3 days.
-
Make‑ahead: Assemble ahead of time (minus final whipped‑topping layer) and finish just before serving.
FAQs
Can I prep this the day before?
Absolutely—just layer everything except the whipped topping and garnish, refrigerate, and add them right before serving to keep it fresh.
Can I use homemade whipped cream instead of Cool Whip?
Yes! I often substitute stabilized whipped cream for a fresher taste and texture.
What cake types work best?
I use frozen pound cake, but yellow, spice, angel food, or even cut-up bakery cakes work beautifully.
Will the cake go soggy?
The trifle needs at least 3 hours in the fridge so the cake absorbs flavors without becoming mushy. If chilling longer, it may soften more.
Can I add chocolate to this?
Sure! A drizzle of chocolate sauce or a sprinkle of chocolate chips adds richness and pairs well with the caramel and apples.
Conclusion
I love how this Caramel Apple Trifle brings together sweet and crunchy textures in layers of cake, apple pie, pudding, caramel, and pecans. It’s a stunning, easy-to-make dessert that captures cozy fall flavors—perfect for gatherings or when I just want a comforting treat.
Print
Caramel Apple Trifle
- Total Time: 2 hours 40 minutes (includes chilling)
- Yield: 8 servings
Description
A decadent layered dessert featuring tender spiced apples, moist cake, whipped cream, and rich caramel—perfect for autumn gatherings or anytime you crave a comforting sweet treat.
Ingredients
Apple Layer:
4 large apples (Granny Smith or Honeycrisp), peeled, cored, and diced
2 tablespoons unsalted butter
¼ cup brown sugar, packed
1 teaspoon ground cinnamon
¼ teaspoon nutmeg (optional)
Cake Layer:
1 (10-ounce) French vanilla cake mix, baked and cooled (or use a prebaked pound cake)
Cream Layer:
8 ounces cream cheese, softened
½ cup powdered sugar
2 cups heavy whipping cream, chilled
1 teaspoon vanilla extract
Caramel Sauce:
½ cup caramel sauce (store-bought or homemade)
Optional: additional caramel for drizzling
Instructions
In a skillet over medium heat, melt butter. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until apples are tender and caramelized, about 8–10 minutes. Let cool slightly.
Bake cake mix in a 9×13-inch pan according to package instructions. Let cool completely, then cut into 1-inch cubes.
In a bowl, beat cream cheese and powdered sugar until smooth.
In a separate bowl, whip heavy cream and vanilla to stiff peaks. Gently fold whipped cream into the cream cheese mixture until combined and fluffy.
In a large trifle bowl or individual glasses, layer one-third of cake cubes. Top with half the apple mixture, then half the cream layer, and drizzle with a few tablespoons of caramel sauce.
Repeat layers: cake cubes, remaining apples, remaining cream, and finish with a final drizzle of caramel and, if desired, extra apple pieces on top.
Cover and refrigerate for at least 2 hours to let flavors meld. Serve chilled.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
