Description
This Caramel Apple Trifle is a delightful layered dessert combining classic pound cake, creamy vanilla pudding, spiced apple pie filling, rich caramel sauce, and crunchy pecans, all topped with fluffy whipped cream. Perfect for gatherings, this no-bake trifle requires minimal preparation and is chilled for a few hours to meld all the flavors into a luscious treat.
Ingredients
Scale
Pound Cake
- 2 (10.75-ounce or 304-gram) frozen classic pound cakes (Sara Lee brand recommended)
Pudding Mixture
- 4 cups cold whole milk
- 2 boxes (3.4-ounce or 96-gram) instant vanilla pudding mix (Jello brand recommended)
Fruit & 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 brand recommended)
- 1 cup chopped pecans, divided in half
Instructions
- Prepare Pound Cake: Slice both frozen pound cakes into bite-sized cubes, enough to line the layers of the trifle bowl, leaving some extra cubes if needed.
- Make Pudding Mixture: In a medium mixing bowl, pour in 4 cups of cold whole milk and sprinkle the instant vanilla pudding mix over the top. Using a handheld mixer on medium-low speed or a whisk, beat until the pudding starts to thicken.
- First Layer Assembly: Place a layer of 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 Apple Pie Filling: Spoon one can of apple pie filling evenly over the pudding layer.
- Add Caramel and Pecans: Drizzle half of the caramel sundae topping over the apple pie filling, then sprinkle half a cup of chopped pecans evenly.
- Repeat Layers: Repeat the layers by adding more cubed pound cake, the remaining pudding, and the second can of apple pie filling. Do not add caramel or pecans yet. Cover the trifle bowl and refrigerate for 3 hours to let flavors meld.
- Final Topping: Just before serving, spread the entire container of thawed whipped topping on the top layer of apple pie filling. Drizzle with remaining caramel sundae topping and sprinkle the remaining chopped pecans to garnish.
Notes
- Make sure the pound cake is completely frozen before slicing to get clean, even cubes.
- Use cold milk for the instant pudding mix to ensure it sets properly.
- Chilling the assembled trifle for at least 3 hours is essential for layering flavors and allowing the pudding to fully set.
- You can substitute pecans with walnuts or skip nuts if allergic.
- This dessert is best served chilled and eaten within 24 hours for freshness.
