Apple, Caramel & 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 occasion, holiday or moment I need something sweet. And of course – this Caramel Apple Pound Cake Trifle is another one that hits the comfort 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 glass 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 crave-worthy!! 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 at home 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!}
So if I convinced you that you need to give it a try, keep scrolling to see how I pulled it off. It can be easily made within an hour and devoured even faster!
Happy “baking” my friends! Please don’t forget to let us know what you think of our delicious apple pound cake and caramel trifle recipe, on our Facebook page! This way, I can share your excitement when you take that first bite! #gluedtomycrafts
RELATED RECIPE POST ON GLUED TO MY CRAFTS —> Neapolitan Trifle Dessert Recipe
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:
- 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.
- 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.
- Then in your trifle bowl, start layering your apple mixture, pound cake and cream cheese mixture.
- Once you reach the top of the apple pie trifle bowl – garnish with whipped cream, pecans pieces and left over caramel sauce.
- Cover and refrigerate for at least 30 minutes before serving. Enjoy!
PAIR YOUR SWEET TREAT WITH OUR —> Homemade Chocolate Stout Beer Bread Recipe
Yum, yum and YUM! Not only is this Caramel Apple Pound Cake Trifle Bowl super 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 as well!
Caramel Apple Pound Cake Trifle
Tools:
- 1 large skillet
- stove top
- 1 Mixing Bowl
- 1 hand-mixer
- 1 Kitchen Knife
Supplies:
- 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
Instructions:
- 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.
- 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.
- Then in your trifle bowl, start layering your apple mixture, pound cake and cream cheese mixture.
- Once you reach the top of the apple pie trifle bowl - garnish with whipped cream, pecans pieces and left over caramel sauce.
- Cover and refrigerate for at least 30 minutes before serving. Enjoy!
