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 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.