Caramel Apple Trifle

Karlie's Kitchen
by Karlie's Kitchen
24 Servings
3 hr 45 min

Nothing screams fall quite like this dessert! This caramel apple trifle is all things delicious, requires simple ingredients and is packed full of rich fall flavours. It's the perfect make ahead dessert as the flavours really blend together the longer it chills in the fridge.

This trifle is created with three layers; spice cake, whipped butterscotch cheesecake mousse and tender cinnamon apples. The best part? It feeds a crowd! Which makes this recipe perfect for a Thanksgiving get together or your next fall dinner party.

Whip up this show stopping dessert - it will without a doubt be a show stopping crowd pleaser!

Recipe details
  • 24  Servings
  • Prep time: 45 Minutes Cook time: 3 Hours Total time: 3 hr 45 min
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For the cake layer
  • 1 box prepared spice cake mix, cooled
For the whipped butterscotch cheesecake mousse
  • 1 L whipped topping, thawed
  • 8 oz cream cheese, softened
  • 1 package instant butterscotch pudding mix
  • 1 cup milk
For the caramel apple layer
  • 2 - 540 ml cans apple pie filling
  • 1 tsp each, cinnamon and nutmeg
  • 1/2 cup butterscotch topping
To top your trifle (optional)
  • 1/2 cup toasted pecans
  • 1/4 cup butterscotch topping
  • Cinnamon, to taste
For the cake layer
Prepare spice cake as per instructions on the box. Bake for allotted time and then cool completely.
Once cooled, slice into cubes and set aside.
For the whipped butterscotch cheesecake mousse layer
In a large mixing bowl, whip cream cheese until smooth. Add in powered pudding mix along with milk and beat on medium speed until Incorporated.
Add in thawed whipped topping and beat on medium speed until combined and smooth. Set aside.
For the caramel apple layer
In a large mixing bowl, combine apple pie filling with spices and butterscotch topping. Mix until combine and set aside.
To assemble
In a large trifle bowl, add in 1 single layer of cubed spice cake.
On top of the cake, spread 1/3 of the caramel cheesecake mousse. Use a spatula to spread it out evenly.
On top of the mousse, add 1/2 of the apple mixture. Use a spatula to spread out evenly.
Repeat steps 1-3. Finish off the trifle with the remaining caramel cheesecake mousse. Cover with plastic wrap and allow to set in the fridge for at least 3 hours. To serve, top with toasted pecans, additional caramel topping and cinnamon. Enjoy!
Karlie's Kitchen
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