Caramel Apple Box Trifle

Ingredients

• Servings: 24
• 1 (18.25 ounce) package spice cake mix
• 3 (21 ounce) cans apple pie filling
• 3 eggs
• 3 tablespoons vegetable oil
• 5 cups milk
• 1/2 cup heavy cream
• 1 (3.5 ounce) package instant french vanilla pudding mix
• 2 (3.4 ounce) packages instant butterscotch pudding mix
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 2 1/4 cups caramel ice cream topping, divided
• 1 cup finely chopped pecans, toasted, divided
• 2 (8 ounce) containers frozen whipped topping, thawed

Recipe

Preparation Time: 45 mins Cook Time: 30 mins Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). line a 9x13-inch baking dish with parchment paper, and lightly grease the paper.
• beat spice cake mix, 1 can apple pie filling, eggs, and vegetable oil with an electric mixer on medium speed for 2 minutes in a large bowl.
• pour batter into the prepared baking dish and bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack. slice in half horizontally to create two layers.
• whisk milk, cream, french vanilla pudding mix, butterscotch pudding mix, cinnamon, and nutmeg for 2 minutes in a large bowl. transfer to refrigerator to chill.
• place one layer of cake in the bottom of a large 8-quart rectangular plastic container. poke holes in the cake with a skewer or toothpick and pour 1 cup caramel ice cream topping over the top of the cake. sprinkle 1/3 cup pecans over the caramel and spread half of the pudding mixture on top.
• spoon 1 can apple pie filling over pudding mixture and spread 1 container whipped topping over the filling. place second cake layer on top of whipped topping and repeat the layering process.
• drizzle assembled trifle with remaining 1/4 cup caramel topping and sprinkle with remaining 1/3 cup pecans. refrigerate until serving.