Caramel pecan trifle

Recipe developed by greens & chocolate


  • 1 box Betty Crocker Super Moist Dark Chocolate Cake Mix
  • 1 1/4 cups water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 2 pints heavy whipping cream
  • 1 cup powdered sugar
  • 1-12 ounce jar caramel sauce
  • 1-12 ounce jar chocolate syrup
  • 2 cups chopped toasted pecans


  1. Heat oven to 350º F.
  2. Mix cake mix, water, vegetable oil and eggs for 2 minutes.
  3. Pour into a greased 9x13 pan and bake for 30 minutes.
  4. While cake is baking, toast pecans in a sauté pan until fragrant or on a baking sheet at 350F for 5-10 minutes.
  5. In large bowl or stand mixer, combine whipping cream and powdered sugar and whip with electric mixer on high speed until medium peaks form.
  6. When cake is done baking, let cool completely and cut into bite-sized pieces.
  7. In a large trifle bowl, line the bottom with one layer of cake pieces. Top with heavy drizzles of caramel and hot fudge, a sprinkle of pecans and cover with a layer of whipped cream.
  8. Repeat until all of the cake is used.
  9. Top with additional drizzle of caramel, chocolate, and pecans.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.