Caramel Apple Box Trifle

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

• Preparation Time: 45 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 15 mins
• Calories: 444 Calories

Ingredients

• 3 eggs
• ½ cup heavy cream
• 1 (18.25 ounce) package spice cake mix
• 3 tablespoons vegetable oil
• 2 (8 ounce) containers frozen whipped topping, thawed
• 5 cups milk
• 2 (3.4 ounce) packages instant butterscotch pudding mix
• ⅛ teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 (3.5 ounce) package instant French vanilla pudding mix
• 1 cup finely chopped pecans, toasted, divided
• 3 (21 ounce) cans apple pie filling
• 2 ¼ cups caramel ice cream topping, divided

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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