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Colossal Caramel Apple Trifle
As a pastor's wife and state auxiliary leader, I host many large gatherings. Whenever I make this "punch bowl cake", it makes a big impression, I return with an empty bowl every time!" -Deborah Randall Abbeville, Louisiana
42 Servings
Prep: 40 min.
Ingredients
1 package yellow cake mix (regular size)
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
Directions
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
© Taste of Home 2013
2 of 2
Colossal Caramel Apple Trifle
(continued)
Directions (continued)
until serving. Yield: 42 servings (3/4 cup each).
© Taste of Home 2013