Description
A fun twist on traditional carrot cake! Trifle is a great make-ahead dish because it tastes even better after it’s been assembled for a while. Toasted pecans can also be added as a topping.
Ingredients
- 1 (15.25 ounce) package carrot cake mix
- 1 cup water
- ⅔ cup vegetable oil
- 3 eggs
- 2 ½ cups milk
- 1 (5 ounce) package instant vanilla pudding mix
- 1 (8 ounce) package cream cheese, softened
- 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
- 1 cup chopped almonds
- 1 cup shredded coconut
- 1 cup toffee baking bits (such as Heath®)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Beat cake mix
- water
- vegetable oil
- and eggs together in a bowl using an electric mixer on low speed
- about 30 seconds; increase speed to medium and beat until batter is evenly mixed
- scraping sides of bowl as needed. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean
- 31 to 36 minutes. Cool cake in pan for 10 minutes before removing to a wire rack to cool completely. Keep oven at 350 degrees F (175 degrees C).
- Beat milk and pudding mix together in a bowl until evenly combined and thickened; beat in cream cheese until filling is smooth. Fold whipped topping into filling.
- Spread almonds and coconut onto a baking sheet.
- Bake in the preheated oven until toasted and fragrant
- 5 to 10 minutes.
- Cut cake into bite-size pieces; spread 1 layer
- 1-cube deep
- into a trifle dish or glass bowl. Spoon a layer of filling
- about the same depth as cake layer
- over cake layer. Sprinkle a layer of almonds
- coconut
- and toffee bits over filling. Repeat layering with remaining ingredients.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 2 hrs
Servings: 16