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
October 25, 2018 at 6:17 pmI 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
October 25, 2018 at 6:27 pmHi 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
October 26, 2018 at 4:03 pmAnother question. Do I put the glaze on the pound cake since I am using it in the trifle?
Melissa says
October 26, 2018 at 6:55 pmHi Diane, there’s no need to glaze the cake unless you want to.
Tanya Schroeder says
December 11, 2018 at 1:38 pmThis is absolutely delightful! I’m all for anything caramel!
Ashley @ Wishes & Dishes says
December 11, 2018 at 1:49 pmI can’t even begin to say how much I love this!
Jennifer Farley says
December 11, 2018 at 2:54 pmThe best dessert I’ve had! It’s so good!
Sommer says
December 11, 2018 at 4:07 pmYeeeees! This is utterly divine!!
Aysegul Sanford says
December 11, 2018 at 5:35 pmThis was SOOO good,
Liz says
December 11, 2018 at 5:54 pmI have a weakness when it comes to caramel and this trifle is fantastic!!
Brenda says
December 11, 2018 at 8:13 pmCaramel is ALWAYS a hit at our house. Such a fun recipe!
Barbara Schieving says
December 11, 2018 at 11:52 pmThe most amazing trifle ever!
Toni says
December 12, 2018 at 2:45 amIt was a big hit in my house! Such an amazing dessert!
Lori says
December 12, 2018 at 8:11 amLoved everything about this one!
Erin says
December 12, 2018 at 9:15 amTrifles are always a hit, the layers just look so good. But the caramel in this one is amazing!
Erin says
December 12, 2018 at 11:43 amSO decadent!
Stephanie Manley says
December 17, 2018 at 6:37 amEveryone wanted this recipe when I served it at Bunco! Thank you for making my night a big success.