Caramel Apple Trifle

Toni Mendenhall


yummy for fall gatherings

★★★★★ 3 votes


1 pkg
yellow cake mix
6 c
cold milk
3 pkg
instant vanilla pudding mix ( large packages)
1 tsp
apple pie spice
1 jar(s)
caramel ice cream topping
1 1/2 c
chopped pecans, toasted
2 can(s)
apple pie filling
32 oz
frozen whipped topping, thawed


1Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing to wire racks to cool completely.
2In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 minutes. Let stand for 2 minutes or until soft-set.
3Cut one cake layer if necessary to fit evenly in an 8-qt. punch bowl.
4Poke holes in cake with a long wooden skewer; gradually pour a third of the caramel topping over cake.
5Sprinkle with 1/2 cup pecans and spread with half of the pudding mixture.
6Spoon one can of pie filling over pudding; spread with one carton of whipped topping.
7Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans.
8Refrigerate until serving.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Fruit
Regional Style: American
Collection: Terrific Toppings