For cranberry syrup: In a large heavy saucepan, combine cranberries, 1 cup water, sugar, cinnamon, and salt. Bring to a boil over medium-high heat. Reduce heat, and simmer until berries burst and mixture begins to thicken, about 20 minutes. Pour into a bowl; let cool completely.
For caramel syrup: In a large saucepan, sprinkle sugar in an even layer. In a small bowl, stir together 6 tablespoons water and corn syrup. Pour over sugar, stirring just until sugar is moistened. Cook over medium-high heat, without stirring, until mixture begins to turn golden brown, about 5 minutes. (While caramel cooks, brush any sugar crystals on side of pan with a pastry brush dipped in water.) Remove from heat.
Using a long-handled wooden spoon, stir in cold butter until melted. (Mixture will foam.) In a liquid measuring cup, microwave cream on high just until hot but not boiling, about 30 seconds. Gradually pour hot cream into sugar mixture, stirring until smooth. Pour into a bowl; stir in vanilla and salt. Let cool completely. Reserve ⅓ cup caramel.
For pudding: In a medium bowl, beat pudding mix and milk with a mixer at medium speed until mixture begins to thicken, about 2 minutes. Add sour cream, whisking just until combined.
In a 5-quart trifle bowl, spread 2 cups whipped cream. Layer with half of cake, half of pudding, half of cranberry syrup, half of caramel syrup, and 2 cups whipped cream. Arrange remaining cake over whipped cream. Repeat layers once, ending with remaining 2½ cups whipped cream. Drizzle with reserved ⅓ cup caramel. Cover and refrigerate for at least 1 hour before serving. Garnish with pecans, if desired. *We used Sara Lee Pound Cake.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/cranberry-caramel-trifle/