Caramel Apple Box Trifle Recipe

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Wilma Boyd Modified: March 25, 2022
Caramel Apple Box Trifle Recipe

How To Make Caramel Apple Box Trifle

In this apple box trifle, apple pie filling, spiced whipped cream, caramel ice cream, and apple cake are layered in a box to create the perfect fall treat.

Preparation: 45 minutes
Cooking: 30 minutes
Chill Time: 40 minutes
Total: 1 hour 55 minutes



  • 18¼ozspice cake mix
  • 63ozapple pie filling
  • 3eggs
  • 3tbspVegetable Oil
  • 5cupsmilk
  • ½cupheavy cream
  • ozFrench vanilla pudding mix,instant
  • ozbutterscotch pudding mix,instant
  • 1tspCinnamon
  • tspnutmeg
  • 2 ¼cups caramel ice cream topping,divided
  • 1cuppecans,finely chopped,toasted and divided
  • 14ozfrozen whipped topping,thawed


  1. Preheat oven to 350 degrees F (175 degrees C). Line a 9×13-inch baking dish with parchment paper, and lightly grease the paper.

  2. 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.

  3. Pour batter into the prepared baking dish and bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean.

  4. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Slice in half horizontally to create two layers.

  5. 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.

  6. 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.

  7. Sprinkle ⅓ cup pecans over the caramel and spread half of the pudding mixture on top.

  8. 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.

  9. Drizzle assembled trifle with remaining ¼ cup caramel topping and sprinkle with remaining ⅓ cup pecans. Refrigerate until serving.


  • Calories: 427.33kcal
  • Fat: 13.75g
  • Saturated Fat: 5.28g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 5.80g
  • Polyunsaturated Fat: 1.78g
  • Carbohydrates: 74.44g
  • Fiber: 1.78g
  • Sugar: 25.17g
  • Protein: 4.85g
  • Cholesterol: 44.75mg
  • Sodium: 446.36mg
  • Calcium: 138.22mg
  • Potassium: 195.08mg
  • Iron: 0.80mg
  • Vitamin A: 94.33µg
  • Vitamin C: 1.44mg
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