Prep 10 mins
Cook 30 mins
A wonderful way to serve dessert to 42 people! An English concoction.
- 1 (18 1/4 ounce) box yellow cake mix (or white)
- 6 cups cold milk
- 3 (3 1/2 ounce) packages vanilla instant pudding mix
- 1 teaspoon apple pie spice
- 1 (12 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) cartons 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.
I'm sorry to say this was too sickly sweet for my tastes, but it was nonetheless a big hit at the potluck I took it to, and I received a lot of compliments on it.
This is from Taste of Home magazine and it is OH SO GOOD! It always receives compliments and recipe requests. I've made it as the recipe states and I've subsituted butterscotch pudding for one of the vanilla puddings-so good!! Definitely one of my favorite fall recipes!
I make a lot of stuff for my coworkers, and this is easily in the top three favorites (judging by all the comments I've gotten about it). I was a bit short on prep time, so I didn't make my own cake -- lucky for me, a nearby grocery store has a great bakery, and they sell unfrosted yellow cake layers for shortcake. I shy away from nuts for work recipes due to nut allergies, so I used toffee baking chips instead (naked ones, not the chocolate coated kind). I didn't have enough time for Cool Whip to thaw, so I just whipped a quart of sweetened cream instead. I used Mrs. Richardson's Butterscotch Caramel because it's nice and thick, and I added extra spice to the pudding because I adore cinnamon. For a topping, I bought a plain graham cracker crust, broke it into shards, and "artfully" stabbed them in across the top of the trifle lol, along with more toffee chips. The trifle was really good after only 2 hours of chill time, but I did notice that the caramel flavor was far more pronounced after the trifle sat overnight. Good stuff, thanks for posting!