Irresistible Carrot Cake Trifle: The Perfect Dessert!

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.

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

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

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

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

9. 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.

   

Tips

Try this Carrot Cake recipe instead of the boxed mix.