Apple Pie Pound Cake Trifle

I was asked to make an apple dessert for an early Thanksgiving meal and I wanted to make something more than just Apple Pie. So I made a trifle using my Cream Cheese Pound Cake recipe and parts of Mountain Mama Cooks Apple Pie Trifle


Half a cream cheese pound cake, cut into bite size pieces (recipe link above)

6 apples, peeled and sliced (any crisp apple variety will work)

3 tablespoons unsalted butter

1/2 cup Dixie Crystals Light Brown Sugar

1/2 teaspoon ground cinnamon

1 package (8 oz) cream cheese, room temperature

1 cup Dixie Crystals Extra Fine Granulated Sugar

1 teaspoon pure vanilla extract

1 cup heavy whipping cream, whipped

1. In a large saute pan, heat 3 tablespoons butter over medium heat. Add sliced apples, brown sugar, and ground cinnamon.

2. Sauté apples for 5-6 minutes, stirring occasionally, just until apples are warmed through and butter and brown sugar have come together to create a nice, golden, caramel-like sauce. Remove from heat and let apple mixture cool completely. 

3. In a mixing bowl, beat cream cheese, 1 cup granulated sugar, and vanilla until smooth. Fold in whipped cream. Make sure the cream has been whipped before folding in.

4. In a medium-sized glass bowl or 6-8 mason jars, assemble the trifle. Start with a layer of pound cake pieces. Spread evenly on base of jar or bowl. Then spread 1/3 of cream cheese mixture. Top with 1/3 of sautéed apples and caramel sauce. Repeat until you have 3 layers. Finish with a dollop of whipped cream (if desired). Serve chilled or slightly colder than room temperature. 

Add a cute and festive square of fabric to the lid for a fun presentation.