Once a month, we have Family Night at our church. Committees rotate turns preparing food for church members, and a nominal amount is charged for dinner. There is always some seriously good food on those evenings, not to mention the good fellowship.
This past Wednesday was our turn to help prepare the food, and I made a dessert. I had been waiting for an opportunity to make this ever since I saw it on Pinterest.
Taste of Home
If you’ve been on Pinterest, you’ve seen this, too. Betcha put it on one of your boards, didn’t ya? Well, I pinned it, and I went to the Taste of Home site to get the recipe. And yes, this recipe does make a colossal amount of dessert. Perfect to feed our church family.
So to make this dessert, you’ll need:
1 package (18 1/4 ounces) yellow cake mix, 3 eggs, and whatever amount of oil the package says that you need
3 packages (3.4 ounces each) instant vanilla pudding mix, 6 cups cold milk, 1 teaspoon apple pie spice ( I mixed up my own), 1 jar caramel ice cream topping, 1 1/2 cups chopped pecans, toasted
2 cans (21 ounces each) apple pie filling, and 2 cartons (16 oz) frozen whipped topping, thawed
To make the trifle:
- Prepare and bake cake according to package directions, using two greased 9 inch round baking pans. Cool for 10 minutes before removing to wire racks to cool completely.
- In a large bowl, whisk milk, pudding mixes, and apple pie spice for 2 minutes. Let stand for 2 minutes or until soft-set.
- Cut one layer cake if necessary to fit evenly in an 8 quart punch bowl. Poke holes in cake with a long wooden skewer; gradually pour a third of the caramel topping over cake.
See my holes? This is not a punch bowl. This is a trifle dish that I borrowed from my sister-in-law. The cake fit perfectly into the bottom. I did make another one that I put into my punch bowl, and I did have to cut a smaller circle in order for the cake to fit into the bottom.
- Sprinkle with 1/2 cup pecans and spread with half of the pudding mixture.
- Spoon one can of pie filling over pudding; spread with one carton of whipped topping.
- Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving.
trifle ready to go without nuts and caramel sauce on top
The recipe says this makes 42 servings. I made 2 of the trifles, and we had some left over.
And I got lots of compliments on the dessert. Perfect on a fall evening to feed a bunch of hungry people.
I’m going to try to make a sugar-free version of this trifle, and I’m going to cut the recipe in half. When making it again, I would make thinner layers of the cake by using 4 cake pans rather than 2. That would give you more beautiful layers. I’ll let you know if the sugar-free version turns out ok.
Click here for a printable version of this recipe.
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Deb says
November 8, 2011 at 10:31 amMade it for the Lutheran Men’s supper last night at church and everyone loved it! Plus, I had my son in law’s grandmother’s punch bowl to put it in. beautiful! Really enjoy your blog ( from another South Carolinian!)
Jessica says
October 19, 2011 at 11:34 amWow! This looks amazing and absolutely perfect for a get-together. Thanks for sharing the recipe. I’ll have to keep it in mind next chuch potluck 🙂
Jean Windham says
October 17, 2011 at 9:25 amWhat a beautiful trifle. It looks so yummy. I am sure all the church members enjoyed them too. I want to try to make it but will half the recipe. Great job as usual. What a great cook.
Confessions of a Plate Addict says
October 16, 2011 at 8:51 amOK….now I need to get a trifle dish! This looks fabulously yummy…and pretty! Hope you are having a great weekend!…hugs…Debbie
CAS says
October 16, 2011 at 7:28 amI’m pinning this right now & will be waiting for a big family get-together to make it. I’m literally salivating, & it’s only 5:30 a.m…..LOL! Thanks so much for sharing!
🙂 CAS
The Tablescaper says
October 15, 2011 at 10:05 pmOh my, this looks good. Hope you’ll bring it to Seasonal Sundays!
-The Tablescaper
GerryART says
October 15, 2011 at 8:51 pmJust came from Brenda’s Comments
I agree completely with your fireplace comment
but now that I’ve seen your post here, I must get my grocery list out for the ingredients for this dee-lish looking dessert.
hugs
sue says
October 15, 2011 at 3:01 pmomg! this looks delicious…might have to use this one at Thanksgiving! thanks!
Ro says
October 15, 2011 at 1:18 pmThat is one huge dessert! Would be perfect for a large group!
Thanks for sharing the recipe!
Have a great weekend!
Kathleen says
October 15, 2011 at 10:59 amI have read on a few blogs that people have had trouble getting the cake to fit into their trifle bowl.
No need! Just crumble the cake and press it in. I do it all the time.
This looks wonderful!
Gina says
October 14, 2011 at 10:06 pmJane, I actually made this a few months ago myself. It really is delicious & received quite a few compliments. I like your idea of the thinner layers. I may try that next time.
Babs says
October 14, 2011 at 7:42 pmOh, mercy! I’m looking at your trifle and thinking I MUST make this. I already have the Smucker’s caramel sauce and the pudding. Now I know what I’m making for Thanksgiving… or before.
Have a great weekend,
Babs
Ann says
October 14, 2011 at 7:36 pmI bet this was a huge hit at your dinner…it looks absolutely divine. I could sure go for a huge piece right now!
Barbara F. says
October 14, 2011 at 5:19 pmYes, I did see this on Pinterest but too much dessert – I don’t think I know 42 people! haha – it looks beautiful, I would also cube the cake and make layers like that. Pinterest has been giving me problems the past two days, can’t access all my boards! 🙁 xo
The Kitchen Witch says
October 14, 2011 at 5:02 pmOooh, caramel has been my craving of the season! AND do you have a Piggly? How lucky!
Jane says
October 14, 2011 at 4:47 pmThis looks lovely, Jane. I have a trifle dish that I have never used and needed a push to find a recipe. This is perfect for fall. Thanks so much!!
XO,
Janie
Rosemary says
October 14, 2011 at 4:13 pmThat looks sooooo decadent. I love it.