A few weeks ago, I bought my very own trifle dish.
I’d been meaning to purchase one for quite some time, and now that I have one, I see many more trifles in my future! I think I’m off to a good start, but if you have any great trifle recipes, shoot them my way!
I hopped back and forth in deciding whether to use apples or pears for this trifle. I’ve been loving pears lately, though, so I decided to include them in this trifle. You could easily swap them for apples and it’d be equally delightful.
You can use a yellow cake or spice cake in this trifle if you can’t get your hands on this Duncan Hines Caramel Apple cake mix. It’s a bit more expensive than your typical boxed cake mix, but I promise it’s worth the pocket change – the caramel sauce is ooey gooey and really puts the trifle over the top!
Oh, speaking of the cake, I recommend you discard (eat) the edges of the cake, to make for a prettier trifle.
Butterscotch Pear Trifle
- Duncan Hines Caramel Apple Cake Mix
- Eggs, oil, water as called for on package instructions (I replaced the oil with applesauce)
- 1 package (3.4 oz) Jell-O Instant butterscotch pudding mix
- 1/2 tsp. pumpkin pie spice
- 1 1/2 cups milk
- 1 1/2 cups cool whip
- 4 pears, peeled, cored and chopped
- 1 cup chopped walnuts
- 1 tbsp. flour
- 3 tbsp. orange juice
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 container cool whip
For the cake:
Bake cake as directed on package in 13 x 9 inch pan. Set aside.
For the pudding:
Whisk pudding mix, pumpkin pie spice, and milk about 2 minutes, then stir in 1 1/2 cups cool whip. Refrigerate 2 to 3 hours, or overnight.
For the fruit:
Combine chopped pears, walnuts, flour, orange juice, cinnamon, and nutmeg in a slow cooker. Cook on low about 4 hours or until pears are tender, stirring occasionally. Once cooked, transfer to bowl and allow to cool.
Cut cake into one-inch squares. Place half the cake pieces into a trifle dish. Spread half of the pudding over cake pieces, then half of the fruit, then half of the cool whip. Repeat. Garnish with pumpkin pie spice.