Carrot Cake Trifle
A delicious blend of scrumptious carrot cake and fluffy white cream cheese filling!
Ingredients
For the Cake:
- 1 pkg carrot cake mix (15.25 ounce)
- 1 cup water
- 2/3 cup applesauce
- 4 eggs
- 1 cup shredded carrots
For the Filling:
- 1 pkg cream cheese, softened (8 ounces)
- 1/2 cup powdered sugar
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans
- 1/2 cup crushed pineapple, well drained
- 1 pkg frozen whipped topping, thawed (8 ounces)
For Garnish:
- 1 pkg frozen whipped topping, thawed (8 ounces)
- Additional coconut, shredded carrots, pineapple, pecans, etc. as desired
Instructions
- Preheat the oven to 350 degrees. Prepare a 9×13 inch casserole dish with nonstick cooking spray.
- Beat the cake mix with the water, applesauce, and eggs for 3 to 5 minutes or until well combined. Stir in the shredded carrots. Transfer to the prepared casserole dish.
- Bake for 35 to 40 minutes or until a toothpick inserted in the middle returns clean. Place the casserole dish on a wire cooking rack and allow the cake to cool completely.
- For the filling, beat the cream cheese with the powdered sugar until blended. Add the coconut, pecans, and pineapple, mixing until incorporated. Then, fold in the frozen whipped topping.
- Cut the cake into cubes. Place half of the cake into the bottom of the trifle bowl.
- Top with half of the cream cheese mixture. Repeat the layers of cream cheese mixture and cake.
- Top the trifle with the additional frozen whipped topping and garnish as desired.
Tried this recipe?Let us know how it was!