carrot cake trifle

Ingredients

• Servings: 16
• cake:
• 1 (15.25 ounce) package carrot cake mix
• 1 cup water
• 2/3 cup vegetable oil
• 3 eggs
• filling:
• 2 1/2 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
• topping:
• 1 cup chopped almonds
• 1 cup shredded coconut
• 1 cup toffee baking bits (such as heath®)

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-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 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.