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Colossal Caramel Apple Trifle

 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 ServingsPrep: 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

2 of 2

Colossal Caramel Apple Trifle (continued)

Directions (continued)

  • until serving. Yield: 42 servings (3/4 cup each).