Description
Build a stunning Caramel Apple Trifle for Halloween! Layers of spiced cake, creamy pudding, fresh apples, and rich caramel. So easy to make!
Ingredients
Scale
- For the Spiced Cake Base:
- 1 box (15.25 oz) yellow cake mix
- Eggs, oil, and water (per cake mix instructions)
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Caramel Apple Filling:
- 4–5 large Granny Smith apples, peeled, cored, and diced
- 1 cup salted caramel sauce (homemade or good quality store-bought)
- 1/4 cup packed light brown sugar
- 2 tbsp unsalted butter
- 1 tsp apple pie spice
- Creamy Pudding Layers:
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 4 cups cold whole milk
- 2 cups heavy whipping cream
- 2 tbsp powdered sugar
- Finishing Touches:
- 1/2 cup chopped pecans, toasted
- Extra salted caramel sauce for drizzling
Instructions
- Bake the Cake Base:: First up, get that cake going! Prepare your yellow cake mix according to package directions, but toss in that extra cinnamon and nutmeg. I usually bake mine in a 9×13 pan, and honestly, sometimes I forget to grease the pan properly, leading to a little stick-and-tear situation. Don’t be like me! Once baked, let it cool completely on a wire rack. This is crucial; a warm cake will melt your layers, and we don’t want a repeat of my early oops moments.
- Sauté the Caramel Apples:: While the cake cools, let’s make those glorious caramel apples for your Caramel Apple Trifle. In a large skillet, melt the butter over medium heat. Add the diced Granny Smith apples and brown sugar. Cook, stirring occasionally, until the apples are tender-crisp, about 8-10 minutes. Stir in the apple pie spice and about half of your salted caramel sauce. Let it bubble for a minute or two, letting those flavors meld. This step always smells incredible, like pure autumn. Then, take it off the heat and let it cool down; warm apples are a no-go for layering.
- Whip Up the Pudding:: Now for the creamy goodness! In a large bowl, whisk together the instant vanilla pudding mixes and the cold whole milk. Whisk for about 2 minutes until it starts to thicken. Don’t overmix, or it can get weirdly lumpy. Pop this in the fridge to set up for at least 15-20 minutes. This is where I sometimes get impatient and try to use it too soon, and then my Caramel Apple Trifle layers get all sloppy. Chill it, trust me!
- Make the Whipped Cream:: In a separate, chilled bowl (I always put my bowl and whisk attachment in the freezer for 10 minutes, it helps!), beat the heavy whipping cream and powdered sugar on medium-high speed until stiff peaks form. Be careful not to overbeat, or you’ll end up with butter! This light, airy cream is going to be the cloud-like layer in your Caramel Apple Trifle, so treat it gently.
- Assemble the Caramel Apple Trifle:: Alright, the fun part! Get your beautiful trifle dish ready. Tear about half of the cooled cake into bite-sized pieces and spread them evenly on the bottom. Drizzle with a little extra caramel sauce, because why not? Next, spoon half of the set vanilla pudding over the cake. Then, layer half of the cooled caramel apples on top of the pudding. Finally, dollop half of the whipped cream over the apples. Repeat these layers: cake, caramel drizzle, pudding, apples, and finish with the remaining whipped cream. It’s a bit of a balancing act, but so worth it!
- Chill and Garnish Your Caramel Apple Trifle:: Once all your layers are in place, cover the trifle dish tightly with plastic wrap and refrigerate for at least 4 hours, or even better, overnight. This chilling time lets all those flavors meld and the layers really set. When you’re ready to serve, drizzle with the remaining salted caramel sauce and sprinkle generously with chopped toasted pecans. The final Caramel Apple Trifle should look like a beautiful, tall, layered dream, smelling of cinnamon and sweet apples. Enjoy!