Caramel Apple Pound Cake Trifle {Recipe}

A trifle bowl filled with pound cake and pudding like goodness – is the way to my heart. I could eat an entire bowl for any occassion, holiday or moment I need something sweet. And of course – this Caramel Apple Pound Cake Trifle is another one that hits the spot!

Every time I make a trifle bowl dessert in this house, it’s gone by the next day. “WE” are guilty of eating it straight out of the trifle bowl with a spoon. Well….let me rephrase that. I’m guilty of sitting on the couch, by myself, and eating the entire bowl with a spoon. {oops!} I don’t know what it is but it’s addicting! Depending on the time of year, you can make a trifle bowl centered around the fruit of the season.

I recently made this Caramel Apple Pound Cake Trifle in honor of Joe’s birthday a few days back and for our Instant Mom date night. It’s a festive twist {it’s like apple pie but fancier} and is perfect for any fall or winter gatherings. In fact – I think I might be making a batch for Thanksgiving {or two batches cause it’s that good!}

Happy “baking” my friends! #gluedtomycrafts

Caramel Apple Pound Cake Trifle

Ingredients:

2 cups pecans
3 tablespoons of butter
6 medium apples {washed, cored and cut into chunks}
1/2 cup packed brown sugar
1 teaspoon of ground cinnamon
1 package of cream cheese – softened
2 loaves of frozen pound cake or angel food cake – thawed and cut into chunks
2 cartons {12 ounces} frozen whipped topping {thawed}
1 jar of caramel ice cream topping
Optional – Canned Whipped Cream for garnish

Directions:

1. In a large skillet – melt your butter over medium heat. Add in apples, pecans, brown sugar and cinnamon. Cook and stir for about 10 minutes until your apples are soft. Set aside.

2. In a large bowl – beat the cream cheese until smooth. Add in caramel sauce {reserving a few tablespoons for garnish} Fold in your two containers of whipped topping.

3. Then in your trifle bowl, start layering your apple mixture, pound cake and cream cheese mixture.

4. Once you reach the top of the trifle bowl – garnish with whipped cream, pecans pieces and left over caramel sauce.

5. Cover and refrigerate for at least 30 minutes before serving. Enjoy!

Yum, yum and YUM! Not only is this Caramel Apple Pound Cake trifle bowl easy to make – it looks so impressive once you are done.

Save a scoop for me if you give it a try! #gluedtomycrafts

You may also enjoy my Snickers Caramel Apple Salad – Recipe post, so go check it out too!