Salted Caramel Apple Trifle

This last week I made a Salted Caramel Apple Trifle for our family's Christmas Eve party. It was so simple and delicious.

Salted Caramel Apple Trifle

1 Duncan Hines Decadent Apple Caramel Cake Mix (bake according to package directions)
1 can of Apple Pie filling
Salted Caramel Mousse (recipe below)
Whipped Topping
Cinnamon for dusting

2/3 c. sugar
6 T. water
2/3 c. heavy cream
2 t. vanilla extract
1/2 t. sea salt
8 oz. cream cheese
2 c. powdered sugar


To make Salted Caramel Mousse:
Briefly stir together granulated sugar and water in a sauce pan, then bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes. (Keep an eye on it, though, because it goes clear to amber very quickly!)

Remove from heat and slowly add in cream (just start with a tablespoon or two), stirring with a wooden spoon until completely smooth. (Be careful, as the mixture will definitely bubble up and possibly splatter a bit as you add in the cream). Stir in vanilla and salt. Set aside until it reaches room temperature, or refrigerate to speed up the process.

In the bowl of a stand mixer, beat cream cheese on medium-high speed for 1 minute until very smooth. Add in the room-temperature caramel and powdered sugar, and beat on medium-low speed until combined. If the mousse is too thick, add in a tablespoon or two of heavy cream. Then increase speed to medium-high and beat for another 2 minutes until light and fluffy. Set aside.

To assemble the Trifle:

1. Cut baked and cooled cake into bite sized cubes and layer them in the bottom of your trifle dish.
2. Spoon in 1/2 the can of Apple Pie Filling over the cubed cake
3. Gently spoon 1/2 of your Salted Caramel over the top.
4. Repeat steps 1-3 until your trifle dish is full.
5. Top with whipped cream and sprinkle with cinnamon.
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