Carrot Cake Trifle
Ingredients
- 1 (15.25 ounce) package carrot cake mix
- 1 cup water
- ⅔ cup vegetable oil
- 3 large eggs
- 1 cup chopped almonds
- 1 cup shredded coconut
- 1 cup English toffee-flavored baking bits (such as Heath)
- 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
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Beat cake mix, water, oil, and eggs in a bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium and beat until combined, scraping the sides of the bowl as needed, about 2 minutes. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 31 to 36 minutes. Remove from the oven; keep the oven on.
- Cool cake in the pan for 10 minutes, then transfer to a wire rack to cool completely, about 20 minutes more.
- While cake is cooling, spread almonds and coconut on a baking sheet.
- Bake in the preheated oven until toasted and fragrant, 5 to 10 minutes; set aside until cake is cooled.
- While cake, almonds, and coconut are cooling, beat milk and pudding mix together in a bowl with an electric mixer until combined and starting to thicken. Beat in cream cheese until smooth, then fold in whipped topping.
- Cut cooled cake into bite-sized cubes. Combine cooled almonds and coconut with toffee bits in a bowl.
- Layer 1/2 the cake cubes in the bottom of a trifle dish or glass bowl. Cover with 1/2 the pudding mixture, then 1/2 the almond mixture. Repeat layers once more.
Source
Original recipe: View Original