Caramel Apple Triffle
1 package (18-1/4 ounces) yellow cake mix
6 cups cold milk
3 packages (3.4 ounces each) instant vanilla pudding mix
1 teaspoon apple pie spice
1 jar (12-1/4 ounces) caramel ice cream topping
1-1/2 cups chopped pecans, toasted
2 cans (21 ounces each) apple pie filling
2 cartons (16 ounces each) frozen whipped topping, thawed
Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing to wire racks to cool completely. In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 minutes. Let stand for 2 minutes or until soft-set.
Cut one cake layer if necessary to fit evenly in an 8-qt. punch bowl. Poke holes in cake with a long wooden skewer; gradually pour a third of the caramel topping over cake. Sprinkle with 1/2 cup pecans and spread with half of the pudding mixture. Spoon one can of pie filling over pudding; spread with one carton of whipped topping.
Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving. Makes 42 servings (3/4 cup each).
Pairs Well With
My daddy always makes a caramel cake on holidays because he know that it is my favorite. He used a brand new bundt pan this year and wouldn't you know, it stuck! He was so upset because the cake came out in pieces and he was going to throw it away. I said "NO! We can still use it, Let's look on line for a triffle recipe." So we substitued the caramel cake for the yellow cake in your recipe and it was everyone's favortie dessert!
Thanks so much for saving the day!