Caramel Apple Trifle

This caramel apple trifle is a stunning layered dessert that combines sweet apples, creamy pudding, fluffy whipped topping, and buttery pound cake. I love how each bite has the perfect balance of soft cake, smooth cream, and a touch of caramel for that irresistible fall-inspired flavor.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy to assemble yet looks so impressive. There’s no baking involved, and the layers come together beautifully in a trifle dish for a show-stopping dessert. The combination of apple pie filling, caramel sauce, and vanilla pudding gives it a comforting, homemade taste that reminds me of apple pie—without all the effort.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢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

Directions

1. I start by preparing the pudding according to the package instructions, whisking the instant vanilla pudding mix with cold milk until smooth and thickened. I set it aside to chill in the refrigerator for a few minutes.
2. While the pudding sets, I slice the thawed pound cakes into cubes about one inch in size.
3. I spoon a layer of apple pie filling into the bottom of a large trifle dish or glass bowl, spreading it evenly.
4. Next, I add a layer of pound cake cubes over the apples, followed by a layer of pudding.
5. I drizzle caramel sauce generously over the pudding layer, then sprinkle a handful of chopped pecans for a bit of crunch.
6. I spread a layer of whipped topping over the caramel and repeat the layers—apples, cake, pudding, caramel, and pecans—until all ingredients are used, finishing with whipped topping on top.
7. I drizzle more caramel sauce over the top and sprinkle the remaining pecans for garnish.
8. I refrigerate the trifle for at least 2 hours before serving so the flavors can meld together and the texture becomes perfectly creamy.

Servings and Timing

This recipe makes about 12 servings. It takes around 20 minutes to prepare and at least 2 hours to chill before serving.

Variations

Sometimes I like to swap the vanilla pudding for cheesecake or butterscotch pudding for a richer flavor. I’ve also used spice cake or angel food cake instead of pound cake for a lighter texture. For a festive touch, I drizzle extra caramel and sprinkle cinnamon over each layer. If I’m making it for adults, I’ve added a splash of apple liqueur to the pudding mixture for a grown-up twist.

Storage/Reheating

I store any leftover trifle covered in the refrigerator for up to 3 days. It’s best enjoyed cold and doesn’t require reheating. I don’t recommend freezing it, as the whipped topping and pudding can separate when thawed.

FAQs

Can I make this trifle ahead of time?

Yes, I usually make it the night before serving. It actually tastes even better after chilling for several hours.

What kind of dish should I use?

I prefer using a clear trifle bowl so I can see the beautiful layers, but a large glass bowl or deep casserole dish works too.

Can I use homemade pound cake instead of store-bought?

Absolutely. I sometimes bake my own pound cake for a more personal touch—it tastes amazing either way.

What can I substitute for apple pie filling?

I use homemade sautéed apples with cinnamon and sugar if I want a fresher flavor.

Can I make this dessert without nuts?

Yes, I simply omit the pecans or replace them with granola or crushed cookies for crunch.

What’s the best caramel sauce to use?

I like using a thick, rich caramel sundae topping, but homemade caramel sauce works wonderfully too.

Can I use a different flavor of pudding?

Definitely. Butterscotch, cheesecake, or even white chocolate pudding add a fun twist.

How can I make this trifle lighter?

I use sugar-free pudding, light whipped topping, and a smaller amount of caramel to cut down on sweetness and calories.

How long should the trifle chill before serving?

At least 2 hours, but I find 4 hours or overnight gives the best flavor and texture.

Can I add any other toppings?

Yes, I sometimes add crushed graham crackers, extra caramel drizzle, or a sprinkle of cinnamon sugar for extra flavor and presentation.

Conclusion

I love how this caramel apple trifle turns simple ingredients into a show-stopping dessert. The layers of soft cake, creamy pudding, and sweet apple filling come together beautifully, while the caramel drizzle and pecans add the perfect finishing touch. It’s a dessert that looks impressive, tastes incredible, and couldn’t be easier to make.

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