If fall were a dessert, this would be it. 🍂 This Apple Cinnamon Trifle is creamy, spiced, soft, and crunchy all at once — layers of tender cinnamon apples, pillowy whipped cream, buttery pound cake, and a drizzle of caramel sauce in every dreamy scoop.
It’s the kind of no-stress showstopper that gets oohs and ahhs at Thanksgiving tables and cozy fall gatherings. Bonus: you can make it ahead (and it only gets better overnight!).
For more cozy spoon desserts, try my Pumpkin Tiramisu Cups or Apple Bread Pudding too!
📝 Ingredients
For the Cinnamon Apples:
- 4 medium apples (like Honeycrisp or Granny Smith), peeled and chopped
- 2 tbsp butter
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp lemon juice
For the Cream Layer:
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
For Assembly:
- 1 (12-oz) pound cake, cubed (store-bought or homemade)
- 1/2 cup caramel sauce (store-bought or homemade)
👩🍳 Instructions
1. Cook the apples: In a skillet over medium heat, melt butter. Add chopped apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook 6–8 minutes until apples are tender but not mushy. Let cool.
2. Make whipped cream: In a cold bowl, whip cream, powdered sugar, and vanilla until soft peaks form.
3. Assemble the trifle: In a trifle bowl or glasses, layer half the pound cake cubes, half the apples, half the whipped cream, and a drizzle of caramel. Repeat layers.
4. Chill: Cover and refrigerate at least 2 hours, or up to overnight.
🍽 Serving Tips
- Garnish with crushed gingersnaps or cinnamon sugar on top.
- Serve in individual jars for easy portions.
- Add a light dusting of nutmeg before serving.
🌟 Variations
- Use spiced cake or cinnamon rolls instead of pound cake.
- Layer in cooked pears for a fun twist.
- Add toasted pecans or walnuts for crunch.
😬 Troubleshooting
- Too runny? Whipped cream may have been over-whipped or under-chilled.
- Mushy layers? Let apples cool fully before assembling.
- Flat flavor? Add more cinnamon or a splash of vanilla to the apples.
🧊 Storage
- Fridge: Store covered up to 3 days.
- Freezer: Not recommended (cream doesn’t thaw well).
Ingredients
For the Cinnamon Apples:
- 4 medium apples like Honeycrisp or Granny Smith, peeled and chopped
- 2 tbsp butter
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp lemon juice
For the Cream Layer:
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
For Assembly:
- 1 12-oz pound cake, cubed (store-bought or homemade)
- 1/2 cup caramel sauce store-bought or homemade
Instructions
- Cook the apples: In a skillet over medium heat, melt butter. Add chopped apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook 6–8 minutes until apples are tender but not mushy. Let cool.
- Make whipped cream: In a cold bowl, whip cream, powdered sugar, and vanilla until soft peaks form.
- Assemble the trifle: In a trifle bowl or glasses, layer half the pound cake cubes, half the apples, half the whipped cream, and a drizzle of caramel. Repeat layers.
- Chill: Cover and refrigerate at least 2 hours, or up to overnight.
Notes
- Add a layer of vanilla pudding for extra creaminess.
- Swap caramel for maple syrup for a different vibe.
Let me know how your cozy spoonfuls turned out — tag me if your trifle made the holiday table sparkle! 🌟
