Caramel Apple Box Trifle Recipe - Allrecipes.com
  • READY IN 2 hr

Caramel Apple Box Trifle

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 24 servings Change Servings
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  • PREP

    45 mins
  • COOK

    30 mins
  • READY IN

    2 hrs

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper, and lightly grease the paper.
  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.
  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.
  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.
  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.
  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.
  7. Drizzle assembled trifle with remaining 1/4 cup caramel topping and sprinkle with remaining 1/3 cup pecans. Refrigerate until serving.
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Reviews More Reviews

Sep 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.

 

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Nutrition

  • Calories
  • 444 kcal
  • 22%
  • Carbohydrates
  • 74 g
  • 24%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 15.9 g
  • 24%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 500 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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