Pecan Praline Caramel Trifle Recipe

I layered buttermilk pound cake, Southern pecan pralines and ribbons of caramel into my Pecan Trifle, creating a surprising marriage of crunch and syrupy richness that begs a second look.

I cant stop thinking about that Pecan Praline Caramel Trifle I made last weekend. On the surface its deceptive, like a simple showpiece but every spoonful surprises you, the buttermilk giving a bright, slightly tangy wink and little pockets of crunch thanks to pecan halves.

You dig down and find textures that clash then agree, sticky ribbons, airy layers, a few salty notes and the kind of sweetness that keeps you reaching back. I dont want to tell you everything, only that one bite makes you curious to uncover the next.

Pecan Trifle

Ingredients

• Rich in healthy fats, they’ve some protein and fiber, add crunch and toasty flavor.
• Loads of saturated fat and calories it gives richness and smooth mouthfeel, use sparingly.
• Pure carbs, no real nutrients, makes everything sweet and helps caramelize nicely.
• High fat dairy, makes custard and whipped cream silky, very indulgent but tasty.
• Provide protein, structure and richness to cake and custard, yolks boost creaminess.
• Mostly carbs with some protein, gives crumb and bulk, not many nutrients.
• Tiny calorie hit, huge aroma and flavor lift, makes desserts taste finished.

Ingredient Quantities

• 1 1/2 cups (3 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temp
• 3 cups all purpose flour, spooned and leveled
• 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp fine salt
• 1 cup buttermilk, room temp
• 2 tsp vanilla extract
• 2 1/2 cups whole milk (for custard)
• 1/2 cup granulated sugar (for custard)
• 1/4 cup cornstarch
• 4 large egg yolks
• 2 tbsp unsalted butter (for custard)
• 1 tsp vanilla extract (for custard)
• pinch fine salt (for custard)
• 1 cup packed light brown sugar (for praline)
• 1/2 cup granulated sugar (for praline)
• 1/2 cup heavy cream (for praline)
• 4 tbsp unsalted butter (for praline)
• 1 tsp vanilla extract (for praline)
• 2 cups pecan halves
• 1 cup granulated sugar (for caramel)
• 6 tbsp unsalted butter, cut into pieces (for caramel)
• 1/2 cup heavy cream, warmed (for caramel)
• 1/2 tsp flaky sea salt (for salted caramel)
• 2 cups heavy whipping cream, cold (for whipped cream)
• 1/4 cup powdered sugar
• 1 tsp vanilla extract (for whipped cream)
• 1/2 cup chopped toasted pecans, for garnish
• Flaky sea salt, for finishing, optional

How to Make this

1. Make the buttermilk pound cake: preheat oven to 325F and grease a 10 inch tube pan or two 9×5 loaf pans, cream 1 1/2 cups softened butter with 2 cups sugar until light and fluffy, beat in 4 room temp eggs one at a time, mix 3 cups flour with 1/2 tsp baking powder, 1 tsp baking soda and 1/2 tsp salt and add to the butter mixture alternating with 1 cup buttermilk, stir in 2 tsp vanilla, pour into pans and bake until golden and a skewer comes out clean, about 60 to 75 minutes; cool completely then cut into 1 inch cubes.

2. Make the custard: heat 2 1/2 cups whole milk with 1/2 cup sugar just to a simmer, whisk 4 egg yolks with 1/4 cup cornstarch until smooth, very slowly temper the yolks with a bit of the hot milk whisking constantly then return everything to the pan and cook over medium heat, whisking, until thick and bubbling, cook 1 to 2 minutes more, remove from heat and stir in 2 tbsp butter, 1 tsp vanilla and a pinch of salt, press plastic wrap on the surface to stop a skin forming and chill.

3. Make the praline pecans: in a medium saucepan combine 1 cup packed light brown sugar, 1/2 cup granulated sugar, 1/2 cup heavy cream and 4 tbsp butter, bring to a boil and simmer until glossy and slightly thickened about 4 to 6 minutes, stir in 2 cups pecan halves and 1 tsp vanilla, spoon clusters onto parchment or a buttered sheet, cool until set then roughly chop into chunky praline pieces.

4. Make the salted caramel: in a heavy bottom saucepan melt 1 cup granulated sugar over medium heat, swirl the pan (dont stir with a spoon) until amber, immediately add 6 tbsp butter and stir until melted, remove from heat and slowly add 1/2 cup warmed heavy cream (stand back, it may steam), whisk smooth and finish with 1/2 tsp flaky sea salt, cool to warm but still pourable.

5. Toast the garnish pecans: chop 1/2 cup pecans and toast on a sheet at 350F or in a dry skillet until fragrant, 5 to 8 minutes, watch them cause they burn fast.

6. Whip the cream: beat 2 cups cold heavy whipping cream with 1/4 cup powdered sugar and 1 tsp vanilla to soft-medium peaks, keep chilled.

7. Assemble the trifle: in a large trifle bowl or individual glasses layer about one third of the cake cubes, spread half the chilled custard over them, drizzle a few spoonfuls of the salted caramel, sprinkle a third of the chopped praline pieces, repeat one more layer (cake, custard, caramel, praline) finishing with a final layer of cake cubes and remaining custard.

8. Finish: top with the whipped cream, drizzle more caramel over the top, scatter the chopped toasted pecans and the reserved praline chunks, and if you like, a little extra flaky sea salt for contrast.

9. Chill and serve: refrigerate at least 2 hours or overnight so it firms up and the flavors marry, keep extra caramel on hand for serving, and scoop with a big spoon so each serving gets cake, custard, praline and caramel.

Equipment Needed

1. 10-inch tube pan or two 9×5-inch loaf pans
2. Stand mixer or hand mixer plus a large mixing bowl
3. Assorted mixing bowls (small, medium, large)
4. Two heavy-bottom saucepans (one for custard, one for praline/caramel)
5. Measuring cups and measuring spoons
6. Whisk, rubber spatula and wooden spoon
7. Baking sheet lined with parchment or a buttered sheet (for praline and toasting pecans)
8. Large trifle bowl or individual serving glasses plus a big serving spoon
9. Knife and cutting board (for cubing cake and chopping praline)
10. Skewer or cake tester and a candy thermometer (optional but useful)

FAQ

Pecan Praline Caramel Trifle Recipe Substitutions and Variations

• Buttermilk: If you dont have buttermilk, stir 1 tbsp lemon juice or white vinegar into 1 cup whole milk, let sit 5–10 minutes until slightly thickened. Works the same in the cake for acidity and tenderness.
• All purpose flour: For a lighter crumb use cake flour. To make 1 cup cake flour from AP, remove 2 tbsp AP and replace with 2 tbsp cornstarch, then sift. Or use a 1:1 gluten free flour blend if you need GF, but texture will change a bit.
• Heavy cream (for whipped cream): For a dairy free whipped topping chill a can of full fat coconut milk overnight, scoop the solid cream, then whip with 1/4 cup powdered sugar and 1 tsp vanilla. It whips up fluffy but will have a coconut flavor.
• Pecan halves: Swap equal amounts of chopped walnuts or toasted sliced almonds if pecans arent available. Walnuts mimic the buttery, slightly bitter note, almonds give extra crunch.

Pro Tips

– Let the cake cool completely then chill it if you can, it holds together way better when cold so the cubes dont turn to mush under the custard. If the top is dark but the center is still wet tent with foil, and poke the center in a couple spots to check doneness instead of just the edges.

– For the custard, always temper the yolks slowly and then strain the finished custard through a fine sieve, that little step fixes any tiny cooked bits and gives you a velvety texture. Use room temperature yolks and warm milk so the yolks dont seize, and press plastic wrap on the surface while it cools so you dont get a scary skin.

– Watch sugar closely for the praline and the caramel, sugar can go from perfect to burnt in seconds so stand over the pan and swirl it with the handle if you need to move it, dont stir with a spoon. Warm the cream first before adding to hot caramel to avoid violent splatters, and if the caramel seizes or crystallizes a splash of water or starting a new batch is often faster than trying to rescue it.

– When assembling, keep the caramel warm but not hot so it soaks cake without melting the whipped cream, and distribute praline and pecans across layers not just on top so every scoop has crunch. Chill at least a few hours so flavors marry, and save extra caramel on the side for people who want more.