Carrot Cake Trifle
Serves: 4
Madilyn Boehm
1 January 1970
Based on User reviews:
56
Spice
51
Sweetness
53
Sourness
45
mins
Prep time (avg)
3.3
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease a 9x13-inch baking dish
3
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
4
Pour batter into the prepared baking dish
5
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 31 to 36 minutes
6
Cool cake in pan for 10 minutes before removing to a wire rack to cool completely
7
Keep oven at 350 degrees F (175 degrees C)
8
Beat milk and pudding mix together in a bowl until evenly combined and thickened; beat in cream cheese until filling is smooth
9
Fold whipped topping into filling
10
Spread almonds and coconut onto a baking sheet
11
Bake in the preheated oven until toasted and fragrant, 5 to 10 minutes
12
Cut cake into bite-size pieces; spread 1 layer, 1-cube deep, into a trifle dish or glass bowl
13
Spoon a layer of filling, about the same depth as cake layer, over cake layer
14
Sprinkle a layer of almonds, coconut, and toffee bits over filling
15
Repeat layering with remaining ingredients