Apple Spice Cake Trifle Recipe

4.5 2 2
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Apple Spice Cake Trifle Recipe

Read Reviews
4.5 2 2
Publisher Photo
We like this cake because it's economical, looks elegant and tastes delicious. Our friends enjoy it.—Norma Lee Ingle, Swan, Iowa
MAKES:
20-24 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 35 min. + cooling
MAKES:
20-24 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 35 min. + cooling

Ingredients

  • 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

Directions

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. 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. Spread a third of the 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, ending with remaining topping mixture. Sprinkle with toffee bits. Cover and chill for at least 2 hours. Yield: 20-24 servings.
Originally published as Apple Spice Cake Trifle in Taste of Home October/November 1999, p54

Nutritional Facts

1 each: 288 calories, 13g fat (6g saturated fat), 38mg cholesterol, 303mg sodium, 39g carbohydrate (27g sugars, 1g fiber), 4g protein.

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  • 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
  1. 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. baking pan. Bake at 350° for 35-40 minutes or until toothpick inserted near the center comes out clean. Cool on a wire rack.
  2. 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. Spread a third of the 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, ending with remaining topping mixture. Sprinkle with toffee bits. Cover and chill for at least 2 hours. Yield: 20-24 servings.
Originally published as Apple Spice Cake Trifle in Taste of Home October/November 1999, p54

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Reviews forApple Spice Cake Trifle

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MY REVIEW
angela32 User ID: 3084463 50573
Reviewed Jul. 14, 2013

"I, too, questioned the cinnamon but after adding just a tsp at a time, I ended up adding it all. It's a large box of pudding, along with all the other flavors, so it holds up well. It's good."

MY REVIEW
cdella User ID: 36857 50570
Reviewed May. 6, 2010

"I have not tried this recipe yet but question the amount of cinnamon - 7 teaspoons? Has anyone tried it. It sounds great except for the spice amount."

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