his Caramel Apple Trifle couldn’t be any easier to make because it’s conveniently prepared with layers of premade pound cake, instant pudding, apple pie filling, caramel sauce, and pecans, then topped with a container of Cool Whip. The perfect Fall Dessert!
Layered Caramel Apple Trifle
Our easy Caramel Apple Trifle recipe is filled with my favorite flavor combination for fall; just like my Cinnamon Roll Apple Pie Cups, Apple Pie Tacos, and Apple Pie Cookies, this apple caramel trifle takes all the delicious tastes in a traditional apple pie and turns it into a caramel apple dessert.
What I love most about a layered dessert recipe is that it has no rules – you can use freshly spiced cinnamon apples or canned fruit filling, store-bought cake or one baked from a box, packets of pudding or a cream cheese mixture – so simple to assemble and comes together in a snap!
Similar to my Punch Bowl Cake, this 15-minute caramel apple trifle is prepared lasagna-style – with its fluffy cake pieces, creamy pudding, fruit filling, sticky sauce, and crunchy pecans, each layer is displayed in a glass bowl for a pretty presentation that is both pleasing to the eye and especially to the belly!
Caramel apple trifle is one of my favorite no-bake fair food recipes for a crowd
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- Frozen pound cakes: I used the Sara Lee brand, but feel free to use your favorite.
- Whole milk
- Instant vanilla pudding mix: I used the Jello brand, but you can use any instant pudding mix you prefer.
- Apple pie filling: I used Great Value brand, but feel free to use your favorite.
- Frozen whipped topping: You can also use a Homemade Whipped Cream (Stabilized Recipe).
- Caramel sundae topping: I used Smucker’s brand ice cream topping, but any caramel sauce will work.
- Pecans
See the recipe card for full information on ingredients and quantities.
Substitutions and Additions
- Swap The Caramel Sauce: Feel free to swap the store-bought jar of caramel sundae topping with my homemade salted caramel sauce.
- Switch The Cake Squares: You can substitute the pound cake with yellow cake, spice cake, angel food cake, or a homemade cake.
- Prepare Without Pecans: Feel free to use chopped walnuts, almonds, or cashews instead of pecans. Or you can omit the nuts altogether.
- Pick Your Pudding: You can substitute white chocolate or cheesecake-flavored instant pudding mix for the vanilla pudding mix.
- Make Them Mini: I don’t blame you if you don’t want to share your trifle treat! For individual trifles, swap the trifle dish for mason jars and make them mini-size (like my S’mores Trifle).
How to Make Caramel Apple Trifle
- Cut The Cakes: Slice both frozen cakes into bite-size cubes.
- Prepare The Pudding: Sprinkle both packages of pudding mix over the milk and beat until the pudding begins to thicken.
- Assemble: Line the bottom of a trifle bowl with a layer of the cubed cake, then spread the pudding mixture on top, cover with apple pie filling, drizzle on the caramel sauce, and sprinkle with pecans. Repeat the pound cake, pudding, and apple pie filling layers.
Pro Tip: Do not add the remaining caramel and chopped pecans just yet! - Chill: Cover and chill for 3 hours.
- Serve: Just before serving, top the trifle with whipped cream, caramel sauce, and pecans. Serve and enjoy!
Tips For Making Caramel Apple Trifle
- 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.
How to Store Caramel Apple Trifle
- To Store: Store any leftovers covered in the refrigerator for up to 3 days
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