Colossal Caramel Apple Trifle |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 42 |
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As a pastor's wife and state auxiliary leader, I host many large gatherings. Whenever I make this punch bowl cake , it makes a big impression, I return with an empty bowl every time! -Deborah Randall Abbeville, Louisiana Ingredients:
1 package yellow cake mix (regular size) |
6 cups cold milk |
3 packages (3.4 ounces each) instant vanilla pudding mix |
1 teaspoon apple pie spice |
1 jar (12-1/4 ounces) caramel ice cream topping |
1-1/2 cups chopped pecans, toasted |
2 cans (21 ounces each) apple pie filling |
2 cartons (16 ounces each) frozen whipped topping, thawed |
Directions:
1. Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing to wire racks to cool completely.
2. In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 minutes. Let stand for 2 minutes or until soft-set.
3. Cut one cake layer if necessary to fit evenly in an 8-qt. punch bowl. Poke holes in cake with a long wooden skewer; gradually pour a third of the caramel topping over cake. Sprinkle with 1/2 cup pecans and spread with half of the pudding mixture.
4. Spoon one can of pie filling over pudding; spread with one carton of whipped topping.
5. Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving. Yield: 42 servings (3/4 cup each).
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