Caramel Apple Trifles
If fall had a flavor, this might just be it. These caramel apple trifles are the dessert version of cozy sweaters, crisp air, and everything we love about autumn! Warm, cinnamon-spiced apples, buttery pound cake, whipped topping, and a generous drizzle of caramel come together in layers of pure fall comfort. This recipe is one of the first that I’ve created for fall this year, and I’m so excited to share it with you and jump back into those cozy vibes!
They’re easy to assemble, make-ahead friendly, and perfect for everything from a casual Sunday treat to a festive Thanksgiving dessert. Let’s make them together!
Ingredients
Looking for the printable recipe card? I’ve included one for you at the bottom of this post! It covers everything you need to know so you can hit the kitchen straightaway, including ingredients, measurements, and the step-by-step process.
- Granny Smith apples: These tart apples hold their shape beautifully when cooked, making them ideal for layered desserts like trifles. You can swap in Honeycrisp or Braeburn for a slightly sweeter vibe.
- Lemon juice: A little lemon juice helps brighten the flavor of the apples and keeps them from browning. Fresh is best, but bottled works in a pinch.
- Pinch of nutmeg: Just a tiny bit adds warmth and depth without overpowering the cinnamon. You can leave it out if it’s not your thing, but it adds that extra cozy note.
- Cinnamon: Cinnamon gives the apples that classic fall flavor. Feel free to adjust up or down depending on how much spice you like.
- Brown sugar: Brown sugar adds a rich, caramel-like sweetness that pairs perfectly with the apples and cinnamon. You could use coconut sugar or maple syrup as a twist.
- Pound cake: Dense and buttery, pound cake holds up really well in layered desserts. Any plain cake works here—white cake, angel food, or even leftover vanilla cupcakes.
- Cool Whip: Cool Whip keeps things light and easy. Want to upgrade? Use homemade whipped cream for a slightly richer, more decadent version.
- Caramel sauce: The finishing touch! Store-bought is totally fine here (especially if you’re in a rush), or you can use homemade for an extra special touch. Warm it slightly to make drizzling easier.
How To Make Caramel Apple Trifles
- Peel and chop the apples into small cubes and toss them into a medium saucepan. Add the lemon juice, cinnamon, nutmeg, and brown sugar, and give it a good stir.
- Let the mixture simmer over medium heat for about 10 minutes, just until the apples soften and the sugar melts into a cozy caramel-like syrup. Set it aside to cool—no need for it to be cold, but you don’t want it piping hot when you assemble.
- While that’s cooling, cut your pound cake into bite-sized cubes. Grab a piping bag (or just a zip-top bag with the corner snipped off) and fill it with Cool Whip.
- Now for the fun part—assembly! Start with a layer of pound cake cubes in your serving glasses or jars. Spoon on a layer of the apple mixture, followed by a drizzle (or spoonful) of caramel sauce. Pipe on a generous layer of Cool Whip.
- Repeat the layers one more time: pound cake, apples, caramel, Cool Whip. Finish it off with a final drizzle of caramel over the top. Serve right away or pop them in the fridge until you’re ready to wow everyone.
Recipe Notes & Tips
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Make-ahead friendly: You can prep the apples and cut the cake the day before. Just keep everything in separate containers and assemble right before serving for the freshest texture.
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Let the apples cool: Don’t skip this step—adding hot apples to the Cool Whip will melt it and ruin those lovely layers.
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Homemade options: Want to go the extra mile? Swap in homemade whipped cream or caramel sauce if you’re feeling fancy (or already have some on hand).
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Serving tip: Chill assembled trifles for 15–30 minutes before serving if you want them extra refreshing and set.
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Customize it: You can mix in crushed graham crackers, chopped nuts, or a sprinkle of sea salt over the caramel for texture and contrast.
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Shortcut tip: If you’re really short on time, use canned apple pie filling instead of cooking fresh apples—just chop it up slightly so it layers better.
Caramel Apple Trifles
Ingredients
- 3 Granny Smith apples
- 2 teaspoons lemon juice
- Pinch of nutmeg
- 1 1/2 teaspoons cinnamon
- 4 tablespoons brown sugar
- 12 ounces pound cake you could also use any cake you prefer - white, angel food, etc
- 8 ounces Cool Whip
- 6 tablespoons caramel sauce
Instructions
- Peel and chop the apples into small cubes and toss them into a medium saucepan. Add the lemon juice, cinnamon, nutmeg, and brown sugar, and give it a good stir.
- Let the mixture simmer over medium heat for about 10 minutes, just until the apples soften and the sugar melts into a cozy caramel-like syrup. Set it aside to cool—no need for it to be cold, but you don’t want it piping hot when you assemble.
- While that’s cooling, cut your pound cake into bite-sized cubes. Grab a piping bag (or just a zip-top bag with the corner snipped off) and fill it with Cool Whip.
- Now for the fun part—assembly! Start with a layer of pound cake cubes in your serving glasses or jars. Spoon on a layer of the apple mixture, followed by a drizzle (or spoonful) of caramel sauce. Pipe on a generous layer of Cool Whip.
- Repeat the layers one more time: pound cake, apples, caramel, Cool Whip. Finish it off with a final drizzle of caramel over the top. Serve right away or pop them in the fridge.
Thanks for following along! These caramel apple trifles are one of those desserts that look impressive but come together with minimal fuss—my kind of treat. Whether you’re serving them at a fall dinner party or just making something special for the family, they’re guaranteed to disappear fast.
If you try them, I’d love to know! Leave a star rating and a comment below to let me know how it went—or what kind of twist you put on them.
