Carrot Cake Trifle

This carrot cake trifle made with boxed cake mix, vanilla pudding, toasted almonds, coconut, and toffee bits is a fun variation of a traditional carrot cake.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 520 Calories

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 cup chopped almonds
• 1 cup water
• 1 cup shredded coconut
• 1 (5 ounce) package instant vanilla pudding mix
• 3 large eggs
• 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
• 1 (15.25 ounce) package carrot cake mix
• 1 cup toffee baking bits (such as Heath®)
• 2.5 cups milk
• 0.66666668653488 cup vegetable oil

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

Step 5

While cake is cooling, spread almonds and coconut on a baking sheet.

Step 6

Bake in the preheated oven until toasted and fragrant, 5 to 10 minutes; set aside until cake is cooled.

Step 7

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.

Step 8

Cut cooled cake into bite-sized cubes. Combine cooled almonds and coconut with toffee bits in a bowl.

Step 9

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.