Carrot Cake Trifle Food
CARROT CAKE TRIFLE
Take carrot cake to the next level with our Carrot Cake Trifle. You'll be pleasantly surprised at how easy it is to make this sweet Carrot Cake Trifle.
Provided by My Food and Family
Categories Home
Time 3h58m
Yield 16 servings, about 2/3 cup each
Number Of Ingredients 7
Steps:
- Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool completely.
- Loosen cake from sides of pan with knife. Gently remove cake from pan; place on cutting board. Cut cake crosswise in half. Cut one half into 3/4-inch cubes. Wrap remaining half tightly; reserve for another use.
- Beat cream cheese in large bowl with mixer until creamy. Gradually beat in 3 cups milk. Add dry pudding mixes; beat 2 min. Gently stir in 2 cups COOL WHIP.
- Layer half each of the cake cubes, pudding mixture and nuts in 2-1/2-qt. serving bowl; top with layers of remaining cake cubes, pudding mixture and COOL WHIP.
- Refrigerate 2 hours. About 20 min. before serving dessert, microwave caramels and remaining milk in microwaveable bowl on HIGH 2 min. or until caramels are completely melted and sauce is well blended, stirring after each minute. Let stand 15 min.
- Drizzle caramel sauce over dessert just before serving; sprinkle with remaining nuts.
Nutrition Facts : Calories 300, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 55 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
CARROT CAKE TRIFLE
A fun twist on traditional carrot cake! Trifle is a great make-ahead dish because it tastes even better after it's been assembled for a while. Toasted pecans can also be added as a topping.
Provided by Tomi Ann Hill
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 2h
Yield 16
Number Of Ingredients 11
Steps:
- 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 onto 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.
Nutrition Facts : Calories 520.1 calories, Carbohydrate 44.7 g, Cholesterol 87.5 mg, Fat 35.4 g, Fiber 1.9 g, Protein 7.3 g, SaturatedFat 14.2 g, Sodium 444.5 mg, Sugar 24.2 g
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