Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Apple Spice Cake Trifle
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serves/makes:
ready in:
2-5 hrs
2-5 hrs
3 reviews
ingredients
1 box (18.25 ounce size) spice cake mix
1 1/4 cup cinnamon applesauce
3 eggs
1/3 cup vegetable oil
1 can (21 ounce size) apple pie filling
1 tablespoon butter
7 teaspoons ground cinnamon, divided
3 cups cold milk
1 large box instant vanilla pudding mix
1 envelope whipped topping mix
1 carton (12 ounce size) frozen whipped topping, thawed
1/2 cup chopped walnuts
1/4 cup English toffee bits or almond brickle chips
directions
In a mixing bowl, combine dry cake mix, applesauce, eggs and oil; beat on medium speed of electric mixer for 2 minutes. Pour into a greased 13 x 9-inch baking pan.
Bake at 350 degrees F for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean. Cool on a wire rack.
In a saucepan, cook pie filling, butter and 1 teaspoon cinnamon until butter is melted; stir until well blended. Cool.
In a mixing bowl, combine milk, pudding mix, topping mix and remaining cinnamon. Beat on high until thickened, about 5 minutes. Let stand 5 minutes.
Spread a third of the topping in a 6-quart clear glass bowl.
Cut cake into cubes; place half over topping. Top with half of the fruit mixture, walnuts and pudding mixture. Repeat layers, ending with remaining topping mixture. Sprinkle with toffee bits. Cover and chill for at least 2 hours.
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nutrition data
367 calories, 17 grams fat, 49 grams carbohydrates, 4 grams protein per serving.
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reviews & comments
October 27, 2013
Yeah, this was extremely tasty and SugarPops tip was a good one. I used regular jarred applesauce, but added a little cinnamon to it in addition to the cinnamon listed in the ingredients. The toffee bits were a nice touch too.
March 16, 2011
Delicious, excellent, easy-to-make, a cinnamon lovers delight! I made this trifle for a pot luck luncheon that was held yesterday. It was the hit of the luncheon! There was only 1 1/2 servings left at the end and everyone who tried it asked for the recipe. This is a real keeper recipe and I will make it again! One, note, I did as sugarpop suggested and folded the Cool Whip into the pudding mixture...thx, sugarpop for the hint!!!!
November 4, 2010
Ok, so I made this and we enjoyed it. I was a little confused because the directions do not say what I should do with the 1 carton (12 ounce size) frozen whipped topping, thawed. So, I took a chance and folded it into the other topping mix and that worked out well.