1boxspice cake mixprepared according to package directions
5.1ouncesbutterscotch instant pudding1 large box, prepared according to package directions
3.4ouncesbutterscotch instant pudding1 small box, prepared according to package directions
42ouncesapple pie filling2 21-ounce cans (I used Duncan Hines Comstock More Fruit)
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.**