Spice Cake Caramel Mini Trifles: This dessert is a twist on the Disneyland’s Pecan Caramel Trifle Fall Dessert. It has layers of delicious flavors (just like the one from Jolly Holiday Bakery Cafe on main street) but simplified into a semi homemade pecan caramel trifle. Sink your fork down deep to the bottom to experience all the flavors of caramel, vanilla cream, spice cake, more vanilla cream, caramel drizzle, and candied pecans! The perfect Fall Dessert worthy of a Thanksgiving Table.

Individual cakes are great on a party dessert table. This allows the guests to pick multiple treats or desserts. Want a full size trifle? Don’t worry I’ve got that covered too! Scroll down for all the details.↓

Spice Cake Caramel Mini Trifles—the layers

These mini spice cake trifles have SIX DELICIOUS LAYERS and makes 18 servings!

FIRST LAYER—CARAMEL: I used store bought Ghirardelli Caramel. A can of Dulce de Leche would be great! Or, if you want to really create something amazing, make homemade caramel. Click here to find out how→HOMEMADE CARAMEL

SECOND LAYER—VANILLA CREAM: Instead of making the Chantilly cream that’s in the Disneyland version, I made vanilla pudding (from a box) and folded in homemade whipped cream (scroll down for the full printable recipe)

THIRD LAYER—SPICE CAKE: Instead of making a homemade spice cake, I used a store bought spice cake mix along with the listed ingredients on the box. If you can’t find a spice cake mix, click here to make your own (from a cake mix)→HOW TO MAKE A SPICE CAKE MIX FROM A YELLOW CAKE MIX. Bake the cake in a 15½ x 11½ sheet pan. For the mini cakes, cut into the shape that fits your containers. I used these containers (not an affiliate link)→8 OUNCE SQUARE DISPOSABLE DESSERT CUPS WITH LIDS and cut cake into 18 (2¾ inch) squares.

FOURTH LAYER—MORE VANILLA CREAM: More of the second layer cream.

FIFTH LAYER—CARAMEL DRIZZLE: More of the first layer caramel.

SIXTH LAYER—CANDIED PECANS: Adding a few toasted candied pecans to the top of your dessert not only adds a wonderful crunch and touch of sweetness. But the real star is the toasted pecans. Toasting pecans creates a whole new pecan flavor that is unmistakenly amazing (scroll down for the full printable recipe)!

How to Make the Vanilla Cream

BEFORE YOU GET STARTED: Place mixing bowl and whisk attachment in the freezer. PUDDING: In a separate bowl, whisk together one (5.1 ounce) box vanilla pudding, ½ tablespoon vanilla paste or extract, and 3 cups cold milk until thick. Set aside. WHIPPED CREAM: In an ice cold mixing bowl, pour in heavy cream, add the sugar, and vanilla. Whisk on low until mixture begins to thicken. Then turn the speed up to high. Beat until stiff peaks. Fold whipped cream into pudding.

How to Make Candied Pecans

The Best Soft and Thick Chocolate Chip Cookies

TOAST FIRST: Pour pecans into a dry skillet. Heat on medium high. Stir frequently, keep a close eye on them, this will only take a few minutes. When you can smell them and see a few brown spots the pecans are done (about 5 minutes).

CANDIED PECANS: In a small saucepan add toasted pecans, sugar and water (full printable recipe below). Over medium high heat, bring sugar mixture to a boil, reduce heat and cook until the syrup thickens, the pecans are fully coated, and most of the moisture is absorbed. Pour pecans onto a piece of parchment paper to cool.

How to Transform these Mini Cake Trifles into a Full Size Trifle

Bake the cake in a 9×13 inch baking pan according to the box instructions. Cool completely (about 1 hour). Once cooled, cut about half of the cake into 1-inch pieces (resulting in 6 cups of cake cubes). Reserve the remaining cake for another use.

Add enough caramel to measure ¼-inch up the side of the Trifle dish. Arrange half of the cake pieces (3 cups) in the bottom of a large trifle dish. Spread half of the vanilla cream on top of the cake. Arrange the remaining cubes on top of the cream. Spread remaining cream on top, finish with a caramel drizzle, and top with toasted candied pecans. Serve immediately, or cover and chill up to 1 day before serving. SERVES 12

MORE THANKSGIVING DESSERT RECIPES

PECAN PIE FILLED CUPCAKES 2. SEMI HOMEMADE PUMPKIN PIE TRUFFLES 3. PERSIMMON CHEESECAKE 4. SEMI HOMEMADE COUNTRY CARAMEL APPLE DUMPLINGS 5. TRADITIONAL APPLE SPICE CAKE 6. SKILLET BANANAS FOSTER CRUMB CAKE

Spice Cake Caramel Mini Trifles

Yield: Makes 18 (3 x 3-inch) Mini Trifle Desserts

Create the perfect Fall dessert for Thanksgiving!

Ingredients

For the Vanilla Pudding:

1 (5.1 ounce) box vanilla pudding mix
½ tablespoon vanilla paste or vanilla extract
3 cups cold milk

For the Vanilla Cream:

1-1/3 cups heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract

For the Spice Cake:

1 (15.25 ounce) box spice cake mix (plus ingredients listed on the box)

For the Candied Pecan Garnish:

2-2/3 cups pecan halves
6 tablespoons granulated sugar
6 tablespoons water

Instructions

For the Vanilla Cream:

FOR THE PUDDING: Whisk together the pudding mix, vanilla (paste or extract), and milk until thick. Refrigerate until ready to use.
FOR THE CREAM: Place mixing bowl and whisk attachment in the freezer. When ready to assemble, whisk together the cream, sugar, and vanilla until stiff peaks. Fold in the vanilla pudding. Refrigerate until ready to assemble.

For the Spice Cake:

Preheat oven to 350°. Prepare cake mix according to the box instructions.
Spray a 15½ x 11½-inch baking pan with non stick cooking spray.
Pour cake batter into prepared pan. Bake 15 or until a wooden toothpick inserted into the center comes out clean. Set aside to cool completely.
Cut cooled cake into the size of your mini containers (these are the ones I used→8 ounce square disposable dessert cups with lids)—mine were 18 (2¾-inch) squares.

For the Candied Pecan Garnish:

TOAST FIRST: Pour pecans into a dry skillet. Heat on medium high. Stir frequently, keep a close eye on them, this will only take a few minutes. When you can smell them and see a few brown spots the pecans are done (about 5 minutes).
CANDIED PECANS: In a small saucepan add toasted pecans, sugar and water (full printable recipe below). Over medium high heat, bring sugar mixture to a boil, reduce heat and cook until the syrup thickens, the pecans are fully coated, and most of the moisture is absorbed. Pour pecans onto a piece of parchment paper to cool.

How to Assemble Mini Cake Trifles:

Add about 1/8-inch caramel to the bottom of each container.
Spread cream mixture (use half the cream) over caramel.
Place a (2¾-inch) piece of cake on top of caramel.
Spread remaining cream mixture on top of the cake (use half the cream).
Add a light drizzle of caramel.
Top with candied pecans.
Serve immediately, or cover and chill up to 1 day before serving. ENOY! MAKES 18 (3 INCH) MINI TRIFLE DESSRTS

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Spice Cake Caramel Mini Trifles