Caramel Apple Trifle Cups

trifle dessert cup with layers of cake and caramel apple.

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Caramel apple trifles in cups are the easy apple dessert you need this season! Layers of cinnamon spiced apples, pound cake, and cool whip topped with caramel, these fall dessert cups are perfect for parties and or Thanksgiving desserts.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings: trifles

Author: Rachel Rodda

Ingredients

3 large apples
2 teaspoons lemon juice
Pinch ground nutmeg
1½ teaspoons ground cinnamon
4 tablespoons brown sugar
12 ounces pound cake
8 ounces cool whip thawed
6 tablespoons caramel sauce

Instructions

Peel and chop the apples into small cubes. Add to a medium saucepan along with the lemon juice, nutmeg, cinnamon, and brown sugar.
Cook the apples for about 10 minutes over medium heat until soft. Set aside to cool.
Cut the pound cake into 1-inch cubes, and add the cool whip to a piping bag.
To assemble the trifle cups, add a layer of cake cubes to the bottom of each glass. On top add a layer of apple pieces, a drizzle of caramel sauce, then a layer of cool whip.
Repeat these layers once more, ending with a layer of cool whip and a final drizzle of caramel sauce.

Notes

Apples: For a slightly tart flavor, I like to use Granny Smith apples. For a sweeter dessert, use Honeycrisp apples.

Cake: The best type of cake for trifle is dense, to maintain it's shape once layered. I like pound cake, but other good alternatives are angel food cake, or a simple cake mix cake.

Cool whip: This is the quick and easy option for layering your trifle. You can also use heaving whipping cream, whipped to soft peaks, for a more traditional British trifle.

Store: Leftover trifles can be stored in the fridge for 2-3 days. Cover tightly with plastic wrap. The texture will change over time, and are best enjoyed within a day of making.

Nutrition