Delicious, moist red velvet cake trifle layered with a mascarpone whipped cream topping, and candied pecans will impress a crowd, but it's so easy to throw together!
Add sugar and cinnamon with water to a large sauté pan and heat over medium heat until sugar begins to melt. Add pecans and stir with a silicone spoon until pecans are well coated with sugar glaze. Add vanilla and stir. Transfer pecans to a parchment lined baking sheet to cool. Break apart as pecans cool.
Cut cake into large chunks and place 1/3 on bottom of trifle bowl. Top with 1/3 of mascarpone frosting and 1/3 candied pecans. Repeat 2 more times. Store in refrigerator.
Recipe adapted from Cup 4 Cup