Caramel Apple Trifle is an easy, no‑bake layered dessert that stacks cubes of pound cake with creamy vanilla pudding, apple pie filling, caramel sauce, whipped topping, and crunchy pecans. It tastes like a deconstructed caramel apple pie in a bowl, with soft cake, cool cream, saucy apples, and sticky caramel in every spoonful—perfect for fall parties, Thanksgiving, or potlucks.
What is Caramel Apple Trifle?
Caramel Apple Trifle takes all the flavors of a caramel apple or apple pie—cinnamon apples, buttery cake, sweet vanilla cream, and caramel—and layers them in a trifle dish so every serving scoops up a bit of everything. Most shortcut versions use store‑bought components like frozen pound cake, instant pudding, canned apple pie filling, caramel sundae topping, and Cool Whip, so assembly is quick and no baking is required beyond the cake (if that). The dessert is built “lasagna style”: cake cubes, creamy pudding, apple layer, caramel drizzle, nuts, and then repeated, with whipped topping and extra caramel on top for a pretty presentation.
Some recipes lean more homemade by replacing canned filling with sautéed cinnamon apples or swapping the simple pudding layer for a cheesecake‑style cream, but the structure stays the same: cake + apples + cream + caramel + crunch. The clear glass bowl shows off all the layers, so it looks impressive with very little effort, and it serves a crowd generously.
Equipment
- Large trifle bowl or clear glass serving bowl (about 3–4 quarts) to showcase the layers.
- Large mixing bowl for pudding.
- Whisk or hand mixer to mix instant pudding with milk.
- Cutting board and serrated knife for cubing pound cake.
- Rubber spatula for folding and spreading layers.
- Measuring cups and spoons.
- Spoon or ladle for layering apple pie filling and caramel sauce.
- Plastic wrap to cover the trifle while chilling.
Optional:
- Skillet if making your own sautéed cinnamon apples instead of canned pie filling.
- Individual glasses or jars if you prefer mini trifles instead of one large bowl.
Ingredients
Core “shortcut” trifle (pound cake + pudding + canned apples):
- 2 frozen pound cakes (about 10–11 ounces / 300–310 grams each), thawed and cut into bite‑size cubes.
- 4 cups cold whole milk to mix with pudding.
- 2 boxes (3.4 ounces / 96 grams each) instant vanilla pudding mix.
- 2 cans (21 ounces / ~595 grams each) apple pie filling.
- 1 jar (about 12 ounces / 340 grams) caramel ice cream sundae topping or caramel sauce (salted caramel works great, too).
- 1 large (family‑size) container frozen whipped topping (Cool Whip), thawed, OR about 4–5 cups stabilized whipped cream.
- 1 cup chopped pecans or walnuts for crunch, divided (half in layers, half on top).
Optional flavor boosters and swaps:
- 1 teaspoon ground cinnamon stirred into the apple pie filling for extra warmth.
- ½ teaspoon apple pie spice added to the pudding or whipped topping.
- Spice cake instead of pound cake (baked from a mix, cooled, and torn into chunks) for a more fall‑spiced base.
- Toffee bits or crushed caramel candies layered with the apples for extra caramel crunch.
- Cream cheese (8 ounces, softened and beaten into the pudding) for a cheesecake‑style cream layer.
- Fresh sliced apples dipped in lemon water for garnish around the top edge.
Step-by-step instructions
Caramel Apple Trifle comes together in three main phases: prep the components, assemble in layers, and chill to let everything meld. Because most ingredients are premade, the hands‑on time is short, but chilling helps the flavors marry and the layers firm up for cleaner scooping.
Prep the cake and pudding
The pound cakes are thawed if frozen, then placed on a cutting board and sliced into bite‑size cubes, about 1–1½ inches. These cubes form the cake layer and should be relatively even so the layers stack neatly. Meanwhile, the pudding is prepared: cold milk is poured into a large mixing bowl, and the instant vanilla pudding mix is sprinkled over the top. The mixture is whisked (or beaten on low with a hand mixer) for 2–3 minutes until it thickens to a pourable but spoonable consistency, then set aside to fully set for a few minutes.
If adding cream cheese for a cheesecake‑style cream, softened cream cheese is beaten separately until smooth, then folded into the prepared pudding until fully combined and creamy.
Prepare the apple and caramel elements
For the classic shortcut approach, the canned apple pie filling is opened and stirred in a bowl to break up any very large slices. A teaspoon of cinnamon or apple pie spice can be stirred in here for extra spice if desired. The caramel sauce is opened and, if very thick, can be briefly warmed in the microwave until just pourable so it drizzles easily over the layers.
If making homemade apples, peeled and chopped Granny Smith or other firm apples are sautéed in butter, brown sugar, granulated sugar, and cinnamon until tender and saucy, then cooled completely before layering.
Layer the trifle “lasagna style”
With all components ready, the trifle bowl is placed on the counter and layering begins. First, a layer of pound cake cubes is added to the bottom of the dish, covering it completely and forming a cake base. Next, about one‑third to half of the pudding is spooned over the cake cubes and gently spread into an even layer, filling in gaps and sinking slightly between pieces.
On top of the pudding, about half of the apple pie filling is spooned, spreading the apples and sauce in an even layer. Then caramel sauce is drizzled generously over the apples, using about half of the jar so it ribbons across the apple layer. A handful (about ½ cup) of chopped pecans is sprinkled over the caramel and apples for a crunchy contrast.
These layers are repeated: another layer of pound cake cubes, followed by more pudding, the remaining apple pie filling, and another generous drizzle of caramel, holding back some caramel and nuts for the very top. If the bowl is tall, you can adjust to fit 2–3 sets of layers, ending just below the rim so the topping has room.
Add whipped topping and garnish
After the main layers are in place, the trifle is covered and chilled for about 3 hours to help the cake absorb some moisture from the pudding and apples. Just before serving, a thick layer of whipped topping or Cool Whip is spread over the top, creating a smooth, fluffy “frosting” layer that hides the internal layers and provides a base for garnish. The remaining caramel sauce is drizzled over the whipped topping in a crosshatch or swirl pattern, and the last portion of chopped pecans is scattered on top.
For extra visual appeal, a few thin apple slices (tossed in lemon juice so they don’t brown) can be fanned around the center or edges of the trifle. The finished dessert goes back into the fridge briefly, or is served immediately if already well chilled.
Texture and flavor tips
The ideal Caramel Apple Trifle hits several textures at once: soft, slightly soaked cake; cool, creamy pudding; tender, saucy apples; sticky, sweet caramel; airy whipped topping; and crunchy nuts. Pound cake works especially well because it’s sturdy enough to hold its shape while still absorbing some of the pudding and apple juices without turning mushy. Spice cake brings extra cinnamon and nutmeg into the mix but is a bit softer, so careful layering helps it stay distinct.
Using instant pudding mixed with whole milk (not reduced‑fat) gives a thicker, richer cream that stands up inside the trifle instead of running. Letting the pudding rest a few minutes after mixing before layering ensures it has started to set and won’t make the trifle watery. Canned apple pie filling is intentionally sweet and glossy; adding a pinch of extra cinnamon or a squeeze of lemon can brighten and balance the flavor.
Caramel sauce is quite sweet, so salted caramel is often recommended to keep the dessert from becoming cloying. Pecans or walnuts add necessary crunch and a bit of bitter nuttiness, but can be left off or swapped for toffee bits if serving nut‑free guests.
Variations and serving ideas
Caramel Apple Trifle is easy to customize depending on how “from scratch” you want to go and what flavors you like:
- Cheesecake twist: Blend softened cream cheese into the pudding or whipped topping to create a cheesecake‑like cream layer, then assemble as usual for a caramel apple cheesecake trifle.
- From‑scratch apples: Swap canned filling for sautéed fresh apples with butter, brown sugar, and cinnamon for a more homemade flavor and control over sweetness.
- Different bases: Use spice cake, yellow cake, or angel food cake instead of pound cake to change the texture and flavor.
- Crunch upgrades: Add toffee bits, crushed gingersnaps, or granola between layers for extra crunch and spice.
For serving, a large spoon is used to scoop down through all the layers into bowls so each serving includes cake, cream, apples, and caramel. It’s a natural centerpiece dessert for Thanksgiving, Friendsgiving, or fall potlucks, and mini trifles in mason jars or stemless wine glasses make it easy to portion for parties.
Make-ahead, storage, and leftovers
Caramel Apple Trifle is very make‑ahead friendly, which makes it convenient for holidays. Most recipes suggest assembling it at least 3 hours before serving so the flavors meld and the cake softens slightly. It can typically be kept covered in the refrigerator for up to about 24 hours before serving for the best texture; beyond that, the cake will become softer but still tasty.
Leftovers should be stored covered in the fridge and are usually best within 2–3 days, though the layers will continue to soften as time passes. Because of the whipped topping and pudding, this dessert doesn’t freeze well—the texture can become watery and grainy after thawing—so it’s better enjoyed fresh or refrigerated only.
Overall, Caramel Apple Trifle delivers maximum fall flavor for minimal effort: it relies on store‑bought shortcuts, layers beautifully in a glass bowl, and dishes up all the cozy flavors of caramel apples and apple pie in a creamy, crowd‑pleasing dessert.