Name: Carrot Cake Trifle
Prep time: 30 min
Cook time: 30 min
Yield: 16
Ingredients: Carrot cake mix - 1 (15.25 ounce) package; Water - 1 cup; Vegetable oil - ⅔ cup; Eggs - 3 large; Chopped almonds - 1 cup; Shredded coconut - 1 cup; Toffee baking bits (such as Heath®) - 1 cup; Milk - 2 ½ cups; Instant vanilla pudding mix - 1 (5 ounce) package; Cream cheese, softened - 1 (8 ounce) package; Frozen whipped topping (such as Cool Whip®), thawed - 1 (8 ounce) container

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Carrot Cake Trifle

1. Carrot cake mix - 1 (15.25 ounce) package

2. Water - 1 cup

3. Vegetable oil - ⅔ cup

4. Eggs - 3 large

5. Chopped almonds - 1 cup

6. Shredded coconut - 1 cup

7. Toffee baking bits (such as Heath®) - 1 cup

8. Milk - 2 ½ cups

9. Instant vanilla pudding mix - 1 (5 ounce) package

10. Cream cheese, softened - 1 (8 ounce) package

11. Frozen whipped topping (such as Cool Whip®), thawed - 1 (8 ounce) container

How to cook deliciously - Carrot Cake Trifle

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

2. Stage

Make the cake: Beat cake mix, water, oil, and eggs in a bowl with an electric mixer on low speed for 30 seconds. Increase the speed to medium and beat until batter is evenly mixed, scraping the sides of the bowl as needed. Pour batter into the prepared baking dish.

3. Stage

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 31 to 36 minutes. Remove from the oven; keep the oven on.

4. Stage

Cool cake in the pan for 10 minutes, then remove to a wire rack to cool completely, about 20 more minutes.

5. Stage

While the cake is cooling, start the topping. Spread almonds and coconut onto a baking sheet.

6. Stage

Bake in the oven until toasted and fragrant, 5 to 10 minutes. Remove from the oven and let sit until cake is cooled.

7. Stage

At the same time, make the filling: Beat milk and pudding mix in a bowl with an electric mixer until combined and starting to thicken. Beat in cream cheese until smooth, then fold in whipped topping.

8. Stage

Cut cooled cake into bite-sized pieces. Mix cooled almonds and coconut with toffee baking bits in a bowl.

9. Stage

Layer 1/2 of the cake cubes in the bottom of a trifle dish or glass bowl. Cover with 1/2 of the filling, then 1/2 of the topping. Repeat layers once more.