Go Back Email Link
Fluffy cubes of apple cider-infused cake, caramel cheesecake filling, cinnamon-spiced apples, luscious salted caramel, and toasted pecans ALL together in one show stopper of a trifle!

Caramel Apple Trifle

Fluffy cubes of apple cider-infused cake, caramel cheesecake filling, cinnamon-spiced apples, luscious salted caramel, and toasted pecans ALL together in one show stopper of a trifle!
Print Recipe Pin Recipe
Prep Time 2 hours 30 minutes
Cook Time 34 minutes
Total Time 3 hours 4 minutes
Course Dessert
Cuisine American
Servings 12 Servings

Ingredients
  

Apple Cake:

  • ½ cup hot water
  • 1 (21g) packet apple cider mix (dry)*
  • 1 box white cake mix
  • 1 (3.4 oz) box instant vanilla pudding mix
  • 1 cup applesauce
  • 1 cup sour cream
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • Pinch of salt

Caramel:

  • ⅔ cup water
  • 2 cups granulated sugar
  • 2 Tablespoons corn syrup
  • 1 ¼ cup heavy cream
  • 1 ½ teaspoon salt

Apple Pie Filling:

  • 2 Tablespoons unsalted butter
  • 6 cups peeled and thinly-sliced apples (about 5 medium apples)**
  • ⅔ cup brown sugar, packed
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 2 Tablespoons cornstarch
  • ⅔ cup water

Caramel Cheesecake Filling:

  • 2 cups heavy cream
  • 16 ounces cream cheese
  • 1 cup caramel (from recipe above)

To Assemble:

  • 2 cups pecans, toasted and coarsely chopped

Instructions
 

Make the Cake:

  • Preheat the oven to 350ºF; spray a 9x13-inch baking dish with nonstick cooking spray.
  • In a measuring cup, stir together the hot water and apple cider mix until the mix has dissolved. Set aside to cool for at least 5 minutes.
  • In a large mixing bowl, combine all of the cake ingredients, including the slightly-cooled apple cider, until smooth; batter will be thick.
  • Pour batter into prepared baking dish, and spread evenly. Bake for 30-34 minutes, or until toothpick inserted in the center comes out clean. Allow cake to cool completely, then cut into bite-sized cubes.

Make the Caramel:

  • Pour the water into a medium saucepan. Pour the sugar into the center of the pan, making sure none of the sugar crystals hit the sides. Add the corn syrup.
  • Place pan over medium heat, leaving it alone for the first 5 minutes or until it the color begins to turn yellowish. Once you see some color, gently swirl the pan around occasionally as it boils. Continue boiling until the caramel reaches a golden amber color, about 10 to 15 minutes.
  • Remove pan from the heat and carefully whisk in the heavy cream. Caramel will sizzle and bubble up. Stir in the salt, and continue whisking until caramel is smooth. If needed, return pan over medium-low heat, stirring until caramel is smooth. Transfer to dish or glass measuring cup to cool completely. Caramel will continue to thicken as it cools.

Make the Apple Filling:

  • Melt the butter in a medium saucepan set over medium heat. Add the apples, and toss until evenly-coated in the butter. Stir in both sugars, spices and salt. Bring to a simmer, then cook until apples soften, about 10-15 minutes.
  • In a small bowl, whisk the cornstarch and water together.
  • Pour the cornstarch liquid over the softened apples and carefully stir. Continue cooking and stirring until filling has thickened. Cool completely.

Make the Cheesecake Filling:

  • In the chilled bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl and return bowl to mixer.
  • Switch whisk attachment out for paddle attachment. Beat cream cheese and caramel until light and creamy. Add a third of the whipped cream, beating until just combined. Remove bowl from mixer and fold in the remaining whipped cream.

Assemble the Trifle:

  • Place half of the cake cubes into the bottom of a large trifle dish or bowl. Spread a third of the cheesecake filling on top. Spoon half of the apple filling on top the cheesecake filling, then drizzle with a 1/2 cup of the caramel. Sprinkle 2/3 of the chopped pecans on top.
  • Repeat steps with the remaining cake, a third of the cream filling, remaining apple filling, and 1/2 cup caramel.
  • Pipe remaining cheesecake filling along the border, drizzle with caramel, and sprinkle remaining chopped pecans on top. Store in the refrigerator before serving.

Notes

*I used Alpine Original Spiced Apple Cider
**I used Gala apples and sliced them about 1/4-inch thick.