Description
A delicious and easy-to-make Caramel Apple Trifle that combines layers of pound cake, creamy vanilla pudding, apple pie filling, caramel sauce, and crunchy pecans topped with whipped topping. Perfect for a festive dessert or a sweet treat to share with family and friends.
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 and Toppings
- 2 cans (21-ounce or 595-gram) 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-size cubes, making sure they are small enough to layer easily in your trifle bowl. You may have some extra cubes depending on your bowl size.
- Make Pudding Mixture: Pour the cold whole milk into a medium mixing bowl. Sprinkle the instant vanilla pudding mix evenly over the milk. Using a handheld mixer on medium-low speed or a whisk, beat the mixture until it thickens and forms pudding.
- First Layer Assembly: Place a layer of the cubed pound cake at the bottom of a trifle bowl (about 3 quarts in size).
- Layer Pudding: Spread half of the prepared vanilla pudding evenly over the pound cake layer.
- Add Apple Pie Filling: Spoon one can of apple pie filling evenly over the pudding layer.
- Drizzle Caramel: Drizzle half of the caramel sundae topping over the apple pie filling to add rich sweetness.
- Sprinkle Pecans: Sprinkle half a cup of the chopped pecans evenly over the caramel layer for added texture.
- Repeat Layers: Add another layer of pound cake cubes, followed by the remaining pudding and the second can of apple pie filling, layering carefully without adding the remaining caramel and pecans yet.
- Chill Trifle: Cover the trifle bowl tightly and chill in the refrigerator for 3 hours to allow flavors to meld and layers to set.
- Final Topping: Just before serving, spoon the entire container of thawed whipped topping over the top of the layered trifle.
- Finish with Caramel and Pecans: Drizzle the remaining caramel sundae topping over the whipped topping and sprinkle the rest of the chopped pecans for a final delicious and decorative touch.
Notes
- Use frozen pound cake for easier slicing and better texture in the trifle layers.
- Ensure milk is cold when mixing with pudding powder for best thickening results.
- Chilling the dessert for at least 3 hours is crucial for the flavors to meld together.
- You can substitute pecans with walnuts or leave nuts out if allergic.
- Serve chilled for best taste and texture.
- Prepare the trifle a few hours ahead to save time before serving at gatherings.
