Description
This Caramel Apple Trifle is a delightful layered dessert combining moist pound cake, creamy vanilla pudding, sweet apple pie filling, rich caramel sauce, crunchy pecans, and fluffy whipped topping. Chilled for three hours to meld flavors, it’s perfect for gatherings or a festive treat for up to 12 servings.
Ingredients
Scale
Pound Cake
- 2 (10.75-ounce or 304-gram) frozen classic pound cakes (Sara Lee brand recommended)
Pudding
- 4 cups cold whole milk
- 2 boxes (3.4-ounce or 96-gram) instant vanilla pudding mix (Jello brand recommended)
Fruit and Toppings
- 2 cans (21-ounce or 595-gram each) apple pie filling (Great Value brand recommended)
- 1 container (8-ounce or 226-gram) thawed whipped topping
- 1 jar (12.25-ounce or 347-gram) caramel sundae topping (Smucker’s recommended)
- 1 cup chopped pecans, divided
Instructions
- Prepare Pound Cake: Slice the frozen pound cakes into bite-size cubes. Note that you may have extra cubes depending on your trifle bowl size.
- Make Pudding: In a medium mixing bowl, pour the cold whole milk and sprinkle both boxes of instant vanilla pudding mix evenly over the surface. Using a handheld mixer on medium-low speed or a whisk, beat the mixture until the pudding starts to thicken.
- Layer Cake: Place a layer of the cubed pound cake at the bottom of a 3-quart trifle bowl.
- Layer Pudding: Spread half of the prepared pudding evenly over the pound cake layer.
- Add Apples: Spoon one can of apple pie filling evenly over the pudding layer.
- Drizzle Caramel: Evenly drizzle half of the caramel sundae topping over the apple pie filling.
- Add Pecans: Sprinkle half a cup of chopped pecans over the caramel.
- Repeat Layers and Chill: Repeat the layers of pound cake, pudding, and apple pie filling again. Do not add the remaining caramel or pecans yet. Cover the trifle bowl and refrigerate for 3 hours to allow flavors to meld.
- Final Topping: Just before serving, spread the entire thawed whipped topping over the last layer of apple pie filling. Drizzle with the remaining caramel topping and sprinkle the remaining chopped pecans on top.
Notes
- For best results, use cold milk when preparing the instant pudding to ensure proper thickening.
- Allow the trifle to chill fully for three hours to allow flavors to meld and set well before serving.
- You can substitute the pound cake with angel food cake or sponge cake for a lighter version.
- For a crunchy texture contrast, toast the pecans lightly before adding.
- The recipe yields 12 generous servings, ideal for parties or family gatherings.
