This trifle is apple pie filling, apple cake, and trifle dessert prepared in a rectangular box and great to take to a large gathering.

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Recipe Summary

prep:
45 mins
cook:
30 mins
additional:
45 mins
total:
2 hrs
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper, and lightly grease the paper.

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  • Beat spice cake mix, 1 can apple pie filling, eggs, and vegetable oil with an electric mixer on medium speed for 2 minutes in a large bowl.

  • Pour batter into the prepared baking dish and bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Slice in half horizontally to create two layers.

  • Whisk milk, cream, French vanilla pudding mix, butterscotch pudding mix, cinnamon, and nutmeg for 2 minutes in a large bowl. Transfer to refrigerator to chill.

  • Place one layer of cake in the bottom of a large 8-quart rectangular plastic container. Poke holes in the cake with a skewer or toothpick and pour 1 cup caramel ice cream topping over the top of the cake. Sprinkle 1/3 cup pecans over the caramel and spread half of the pudding mixture on top.

  • Spoon 1 can apple pie filling over pudding mixture and spread 1 container whipped topping over the filling. Place second cake layer on top of whipped topping and repeat the layering process.

  • Drizzle assembled trifle with remaining 1/4 cup caramel topping and sprinkle with remaining 1/3 cup pecans. Refrigerate until serving.

Nutrition Facts

444 calories; protein 5g 10% DV; carbohydrates 74g 24% DV; fat 15.9g 24% DV; cholesterol 31.6mg 11% DV; sodium 500.2mg 20% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
09/22/2014
I took this to the fellowship hour at church. Everyone raved and had to have the recipe. I usually make a recipe as written when making for the first time; however I was not at all sure that a layer cake would transport easily. So here is what I did: I made the cake as written removed from the pan and cooled. Instead of splitting and filling the cake I made a coller for the pan placed it back in the 9x13 and put the pie filling on top. I then mixed up the pudding and poured it on the pie filling and chilled until solid. I frosted with the Cool Whip and sprinkled pecans on top. I omitted the caramel ice cream topping all togather as I like tart and felt it would add too much sweetness. I will make this again maybe next time with the ice cream topping. Read More
(1)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/22/2014
I took this to the fellowship hour at church. Everyone raved and had to have the recipe. I usually make a recipe as written when making for the first time; however I was not at all sure that a layer cake would transport easily. So here is what I did: I made the cake as written removed from the pan and cooled. Instead of splitting and filling the cake I made a coller for the pan placed it back in the 9x13 and put the pie filling on top. I then mixed up the pudding and poured it on the pie filling and chilled until solid. I frosted with the Cool Whip and sprinkled pecans on top. I omitted the caramel ice cream topping all togather as I like tart and felt it would add too much sweetness. I will make this again maybe next time with the ice cream topping. Read More
(1)
Rating: 5 stars
09/18/2019
I made this for friends and family. I will definitely make it again Read More