Caramel Apple Trifle

5 from 3 votes

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 Time15

Chill Time3

Total Time3 15

Course: Dessert

Cuisine: American

Servings: 1 cup servings

Calories: 458kcal

Author: Jennifer Fishkind

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

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