Apple Butterscotch Trifle

Apple and butterscotch lovers will go crazy over this Apple Butterscotch Trifle. It has an spice cake layered with fluffy whipped cream and apple pie filling, with butterscotch pudding.

Applescotch. Have you ever heard of it? This flavor combo pairs deliciously in a coffee cake, so I took it and switched it up to showcase the flavors in a beautiful trifle.

Trifles make such a gorgeous presentation, and this one layered with butterscotch pudding, spice cake, apple pie filling and whipped cream is no different.

a glass trifle dish with apples and cake

Why you’ll love this recipe:

  • The apple and butterscotch combo that may be new to you, but you’ll quickly fall in love with it!
  • Easy and delicious, perfect as a make ahead dessert.
  • Serves a crowd.
  • Layer in a large trifle dish, punch bowl or individual mason jars.

The Parts of This Trifle

Trifles are fun to build and you can get really creative with the flavors you put together. I’ve had fun making up trifles in my mind, then bringing them to life. Sometimes flavor combos work better than others, but the flavors in this Apple Butterscotch Trifle hit the spot.

  • Spice Cake: You can make a homemade spice cake if you’d like, or keep it simple with a box cake mix. You’ll just want the cake baked ahead of time so it has a chance to cool off before making the trifle.
  • Butterscotch Pudding: Instant pudding whips up in about 5 minutes. You’ll need a large box and a small box. You can add a little less milk than the box calls for if you want the pudding layer more firm.
  • Apple Pie Filling: Comstock has a type of apple pie filling that is called “More Fruit”. I love this because you get more apple slices than normal cans which would have more syrup. Or you can make your own cinnamon fried apples if you’d like.
  • Butterscotch Sauce: Ice cream topping works perfectly for this.
  • Pecans: Or walnuts…or if you don’t want nuts, you can leave them out.
  • Cool Whip: Cool whip mixed with just a little cinnamon adds a kick of flavor. Make a stabilized whipped cream if you’d like instead.

Storage Instructions

This recipe is best if you let it sit for about 2-3 hours before serving. I will help layers settle and flavors to blend. Store leftovers in an airtight container in the refrigerator for up to 24 hours. You can eat it for up to 3 days, but cake may get soggy if you keep it longer than that.

a large trifle bowl with apples, spice cake and butterscotch
a large trifle bowl with apples, spice cake and butterscotch

Apple Butterscotch Trifle

4.25 from 20 votes
Apple and butterscotch lovers will go crazy over this Apple Butterscotch Trifle. It has an spice cake layered with fluffy whipped cream and apple pie filling, with butterscotch pudding.
Servings 20
Prep Time 20 minutes


  • 1 box spice cake mix prepared according to package directions
  • 5.1 ounces butterscotch instant pudding 1 large box, prepared according to package directions
  • 3.4 ounces butterscotch instant pudding 1 small box, prepared according to package directions
  • 42 ounces apple pie filling 2 21-ounce cans (I used Duncan Hines Comstock More Fruit)
  • 16 ounces Cool Whip thawed
  • 1 teaspoon cinnamon
  • 1 cup butterscotch topping
  • 1 cup chopped pecans


Prepare the layers:

  • Prepare the spice cake according to the box instructions. Bake the cake and set it aside to cool. This can be done a day or two in advance if you’d like.
  • Once the cake is cool, cut into 2 inch by 2 inch bite-sized pieces.
  • In a medium bowl, whisk together the two packages of pudding and milk until smooth.
  • Place in the refrigerator until you are ready to assemble.
  • Open the cans of pie filling. If you’d like smaller apple pieces, dice the apple slices into smaller pieces.
  • Fold together the Cool Whip and cinnamon.

Assemble the Trifle:

  • In a large trifle dish, crumble half of the cake into the bottom of the dish.
  • Spread half of the pudding over the cake.
  • Spread one can of apple pie filling over the pudding.
  • Top with half of the Cool Whip.
  • Drizzle with half of the caramel topping and half of the chopped pecans.
  • Repeat the layers, ending so that the top has Cool Whip, drizzled caramel and pecans.
  • Cover and refrigerate until serving.


The calories shown are based on the trifle serving 20, with 1 serving being 1/20 of the trifle. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**


Calories: 382kcal | Carbohydrates: 64g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 306mg | Potassium: 176mg | Fiber: 2g | Sugar: 45g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg
Course Dessert
Cuisine American
Calories 382
Keyword apple dessert, easy spice cake, layered dessert, trifle recipe

Frequently Asked Questions

Is a trifle ok to make a day in advance?

Yes, it’s ok to do that, but if you leave it too long, the dessert may get soggy. I recommend eating the trifle within 12 hours of making it.

Can you use sugar free pudding?

Yes! You can use sugar free pudding and low fat Cool Whip as well to lower the calories.

Is this gluten free?

You’d have to use a gluten free cake mix to make the dessert gluten free.

Apple Cake Recipes

If you love apples, try one of these other popular apple cake recipes:

About Julie Clark

We are Julie, Maddie, and Kinslee – a mother and daughter team sharing with you the best cakes to satisfy any need or sweet craving that you may have. Welcome to our family’s kitchen!

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4.25 from 20 votes (20 ratings without comment)
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