This glorious Pecan Praline Caramel Trifle is a celebration of all of my favorite things. Bite-size cubes of homemade pecan praline buttermilk pound cake are layered with caramel pudding, whipped cream, caramel drizzle and toasted pecans. Add a generous sprinkle of toffee bits and it’s a confection the caramel fans in your life will love.
My Obsession with Caramel
Helpful Tips
To expedite the preparation for this pecan praline caramel trifle, I often make the Pecan Praline Buttermilk Pound Cake well in advance, cool, wrap and freeze. Then pull it out of the freezer to thaw in the refrigerator overnight when I need a special dessert. Doing this step in advance means I can move on to assembling the layers in no-time. Serve this irresistible dessert and it’ll turn any gathering into a special occasion.
You may also like: English Trifle, Strawberry Key Lime Cheesecake Trifle, Rainbow Cake Trifle, Oreo Cheesecake Brownie Trifle, Black Forest Trifle, Banana Nutella Trifle and Cream Cheese Carrot Cake Trifle.
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Helpful Kitchen Items:
Pecan Praline Caramel Trifle
Ingredients
- 1/2 cup chopped pecans toasted
- 1 Pecan Praline Buttermilk Pound Cake cubed
- 2 3.4 oz boxes caramel instant pudding mix may substitute butterscotch
- 4 cups half & half
- 1 8 oz cream cheese, softened
- 2 8 oz whipped topping, thawed and divided
- 1 14 oz can dulce de leche or quality caramel ice cream topping
- 1/4 cup bits-o-brickle toffee bits
Instructions
- Preheat the oven to 350°F. Spread the chopped pecans in a single layer. Toast for 6-8 minutes then set aside to cool completely.
- Bake, cool and cube the Pecan Praline Buttermilk Pound Cake
- In a large mixing bowl using a hand or stand mixer whip together the instant pudding mix and half and half. Beat until thickened but still pourable.
- Add the cream cheese. Beat until completely incorporated about 2-3 minutes.
- By hand fold in 1 (8-oz) whipped topping.
- To assemble: start with 1/3 cake, topped with 1/2 pudding. Repeat ending with cubed cake.
- In a microwave safe bowl warm the dulce de leche until pourable for about 20-30 seconds.
- Drizzle 1/2 over the final layer of cubed cake. Frost with the remaining whipped topping.
- Drizzle the whipped topping with the remaining dulce de leche, sprinkle with bits-o-brickle and chopped pecans. (Make sure the dulce de leche is cooled slightly)
- Chill for 4 hours. Store leftovers chilled.
Diane Guy says
I cannot find caramel instant pudding mix. Can I substitute Butterscotch pudding mix? We have Pastor Appreciation Day Sunday and I wanted to take this. It sounds yummy!
Melissa says
Hi Diane, ah sorry you can’t find it. I think you could adapt with butterscotch in place of the caramel. A different flavor but, still delicious.
Diane Guy says
Another question. Do I put the glaze on the pound cake since I am using it in the trifle?
Melissa says
Hi Diane, there’s no need to glaze the cake unless you want to.
Tanya Schroeder says
This is absolutely delightful! I’m all for anything caramel!
Ashley @ Wishes & Dishes says
I can’t even begin to say how much I love this!
Jennifer Farley says
The best dessert I’ve had! It’s so good!
Sommer says
Yeeeees! This is utterly divine!!
Aysegul Sanford says
This was SOOO good,
Liz says
I have a weakness when it comes to caramel and this trifle is fantastic!!
Brenda says
Caramel is ALWAYS a hit at our house. Such a fun recipe!
Barbara Schieving says
The most amazing trifle ever!
Toni says
It was a big hit in my house! Such an amazing dessert!
Lori says
Loved everything about this one!
Erin says
Trifles are always a hit, the layers just look so good. But the caramel in this one is amazing!
Erin says
SO decadent!
Stephanie Manley says
Everyone wanted this recipe when I served it at Bunco! Thank you for making my night a big success.