Caramel Apple n Pecan Trifle

Caramel Apple n Pecan Trifle

An easy-peasy recipe that you can whip up in a breeze... quite the crowd pleaser too, kids just love this. if you make it for a dinner party, i guarantee you will not have leftovers!

Nirmala Prem


  1. 2 pound vanilla cake loaf
  2. 2 Cups milk
  3. 1/3 Cup coffee powder
  4. 4 apples
  5. 2 Cups pecan nuts , roughly chopped
  6. 1/2 Cup brown sugar
  7. 50 Grams butter
  8. 1/2 Teaspoon cinnamon , finely ground
  9. 1/4 Teaspoon all-spice , finely ground
  10. 16 Ounces cream cheese
  11. 8 Tablespoons caramel sauce
  12. 1/2 Teaspoon cinnamon , finely ground
  13. 1/4 Teaspoon all-spice , finely ground
  14. 1/4 Teaspoon cardamom , finely ground
  15. 240 Millilitres whipping cream
  16. 6 Tablespoons castor sugar


40 mins
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    Combine the cold milk and coffee powder in a small bowl and set aside.

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    Cut the vanilla pound cake loaves into bite size cubes and set aside.

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    In a medium skillet, melt the butter and add the apples and pecan bits. cook for a minute stirring constantly, then add the brown sugar, cinnamon and all-spice.

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    Stir over a medium flame till the sugar is melted and coats all the ingredients. then, reduce the heat to simmer and cook covered for about 5 minutes.

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    Once cooked through, remove from heat and set aside. let it cool completely.

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    In a large mixing bowl, combine the cream cheese, caramel sauce, cinnamon, all-spice and cardamom. make sure the ingredients are evenly mixed. the consistency should be spreadable, but not overly loose. adjust the amount of caramel sauce you use accordingly.

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    In another large mixing bowl, whip the cream with an electric mixer, and add the castor sugar one tablespoon at a time, in intervals. whip till firm.

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    Fold the whipped cream into the cheese n caramel mixture. set aside.

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    In a large trifle bowl (use a regular glass bowl if you don't have a trifle bowl, pyrex bowls are great) arrange a third of the cake cubes in the base.

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    Drizzle a third of the coffee over the cake cubes, making sure all the pieces are well coated. the coffee should soak into the cake.

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    Spread a third of the apple n pecan mixture over the cake layer.

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    Spread a third of the cream cheese mixture over the apples.

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    Repeat the layers two more times, till all the ingredients are used up.

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    Garnish with caramel sauce and cinnamon OR pipe some extra whipped cream over the top and drizzle with caramel sauce.

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    Refrigerate for at least 6 hours before serving. can be prepared a day in advance and stored in the fridge covered in cling-wrap. bon appetit!

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