Description
Fall flavors have never looked this irresistible. This creamy layered dessert is guaranteed to impress at holidays, potlucks, and every sweet gathering.
Ingredients
Scale
- 1 prepared pound cake (16 oz. / 450 g), cut into 1-inch cubes
- 4 medium Granny Smith apples, peeled and diced
- 2 tbsp unsalted butter
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp water
- 2 packages (3.4 oz. each) instant vanilla pudding mix
- 4 cups cold whole milk
- 3 cups whipped topping or freshly whipped cream
- 1 cup caramel sauce, plus extra for garnish
- 1/2 cup chopped pecans (optional)
- 1 tsp vanilla extract
Instructions
- Peel, core, and dice the apples.
- Melt the butter in a skillet over medium heat.
- Stir in the brown sugar, cinnamon, nutmeg, and water.
- Add the apples and cook for 6 to 8 minutes until just tender.
- Cool the apple mixture completely.
- Whisk the pudding mix with the cold milk until thickened.
- Stir in the vanilla extract and chill for 5 minutes.
- Cut the pound cake into even cubes.
- Layer cake cubes in the bottom of a trifle dish.
- Spread vanilla pudding over the cake.
- Add a layer of cinnamon apples.
- Drizzle with caramel sauce.
- Spread whipped topping over the caramel.
- Repeat the layers until all ingredients are used.
- Finish with whipped topping, caramel drizzle, chopped pecans, and a sprinkle of cinnamon.
- Refrigerate for at least 2 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes