Apple Spice Cake Trifle 1 package (18-1/4 ounces) spice cake mix 1-1/4 cups cinnamon applesauce 3 eggs 1/3 cup vegetable oil 1 can (21 ounces) apple pie filling 1 tablespoon butter or margarine 7 teaspoons ground cinnamon, divided 3 cups cold milk 1 package (5.1 ounces) instant vanilla pudding mix 1 envelope whipped topping mix 1 carton (12 ounces) frozen whipped topping, thawed 1/2 cup chopped walnuts 1/4 cup English toffee bits or almond brickle chips Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Apple Spice Cake Trifle cont. In a mixing bowl, combine dry cake mix, applesauce, eggs and oil; beat on medium speed for 2 minutes. Pour into greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 35-40 minutes or until toothpick inserted near the center comes out clean. Cool on a wire rack. In a saucepan, cook pie filling, butter and 1 teaspoon cinnamon until butter is melted; stir until well blended. Cool. In a mixing bowl, combine milk, pudding mix, topping mix and remaining cinnamon. Beat in high until thickened, about 5 minutes; set aside. Spread a third of the whipped topping in a 6-qt. bowl. Cut cake into cubes; place half over topping. Top with half of the fruit mixture, walnuts and pudding mixture. Repeat layers. Spread with Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

	Apple Spice Cake Trifle remaining whipped topping. Sprinkle with toffee bits. Cover and chill for at least 2 hours. Yield: 20-24 servings. Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008