Best 5 Caramel Apple Box Trifle Recipes

CARAMEL APPLE TRIFLE

Steps:

• In a large skillet, melt butter over medium heat. Stir in the apples, walnuts, brown sugar and 1/2 teaspoon apple pie spice. Cook and stir for 8-10 minutes or until apples are tender. , In a large bowl, beat cream cheese until smooth. Beat in 1/2 cup caramel topping and remaining apple pie spice. Fold in 2 cups whipped topping. , In a 3-1/2-qt. trifle bowl or glass serving bowl, layer a third of the cake cubes, cream cheese mixture and apple mixture. Repeat layers twice. Garnish with remaining whipped topping and drizzle with remaining caramel topping. Sprinkle with additional apple pie spice if desired. Cover and refrigerate for at least 1 hour before serving.

COLOSSAL CARAMEL APPLE TRIFLE

Steps:

• 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. , 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 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. , 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.

CARAMEL APPLES

Steps:

• Add the sugar, corn syrup and 1/2 cup water to a small saucepan over medium-high heat. Stir a few times before the sugar begins to boil to combine the ingredients. Attach a candy thermometer to the inside of the pan and bring the syrup to a boil. Cook until the syrup begins to turn an amber color, then swirl the syrup to even out the color. Continue to cook until the syrup is a deep amber and the thermometer reads between 375 and 380 degrees F, then remove from the heat. Carefully pour in the cream and gently whisk to combine. Stir in the butter, vanilla and a pinch of salt until smooth. Keep off the heat but keep the thermometer attached to the pan.
• Pierce the apples through the stem ends about halfway through with candy apple sticks. Line a baking sheet with parchment and lightly spray with nonstick cooking spray.
• When the temperature of the caramel reads around 190 degrees F, dip an apple, using the stick as a handle and swirling to coat completely. Allow excess caramel to drip off the bottom and use a spatula to help remove any large amount of caramel, as it will pool around the apple when you set it down to cool on the lined baking sheet. Repeat with the remaining apples, gently heating the caramel on the stovetop over low heat, stirring, if it gets too thick for dipping. Allow the caramel to set and cool completely before serving or wrapping apples, about 1 hour. (See Cook's Note.)

CARAMEL APPLE BOX TRIFLE

Steps:

• 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.

CARAMEL APPLE TRIFLE

Steps:

• In a large bowl whisk together milk and pudding mix for 2 minutes. Set aside.
• Cut pound cake into small cubes.
• Cut the apples in the filling into small pieces.
• Place 1/2 of cake cubes in bottom of trifle dish, or large glass bowl.
• Pour 1/4 cup caramel topping over cake.
• Sprinkle with 1/4 cup toffee bits (or pecans).
• Spread 1/2 of pudding mixture on top, making sides of trifle dish look pretty!
• Spoon 1/2 of apple pie filling on top of pudding.
• Spread half of whipped topping on top of apples.
• Repeat layers: cake, caramel topping, toffee bits, pudding, apple pie filling, whipped topping.
• Drizzle with additional caramel topping and toffee bits.
• Refrigerate until ready to serve.