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Colossal Caramel Apple Trifle

0 min
0 min
Colossal Caramel Apple Trifle
You will not believe this!! It is similar to the punchbowl cake, but is with apple pie filling. I make it to take to church luncheons (or somewhere there will be A LOT of people). I usually make 2 large bowls, because I don't have just one large enough to make it in. That way you can take one, keep one. {Can split it at the "repeat layers" but with topping on each} Yield: 42 servings (3/4 cup each).


1 package (18-1/4 ounces) yellow cake mix
6 cups cold milk
3 packages (3.4 ounces each) instant vanilla pudding mix
1 teaspoon apple pie spice
1 jar (12-1/4 ounces) caramel ice cream topping
1-1/2 cups chopped pecans, toasted
2 cans (21 ounces each) apple pie filling
2 cartons (16 ounces each) frozen whipped topping, thawed


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