Caramel Apple Trifle

This is great for a covered dish dinner or large family get-together.


  • 1 (18.25 ounce) box yellow cake mix
  • 6 cups cold milk
  • 3 (3.4 ounce) boxes instant vanilla pudding mix
  • 1 teaspoon apple pie spice
  • 1 (2 1/4 ounce) jar caramel ice cream topping
  • 1 1/2 cups chopped pecans, toasted
  • 2 (21 ounce) cans apple pie filling
  • 2 (16 ounce) containers frozen whipped topping, thawed


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

Yield: 42 servings

Shared with by Treva.