Carrot Cake Trifle
This Carrot Cake Trifle shows you what happens when you combine two great desserts...pure bliss to satisfy any sweet tooth!
Servings 12
Ingredients
For the cake
- 15.25 oz package carrot cake mix
- 1 cup water
- ⅔ cup applesauce
- 4 eggs
- 1 cup shredded carrots
For the filling
- 8 oz package cream cheese, softened
- ½ cup powdered sugar
- ½ cup shredded coconut
- ½ cup chopped pecans
- ½ cup crushed pineapple well drained
- 8 oz container frozen whipped topping, thawed
For garnish
- 8 oz container frozen whipped topping, thawed
- Additional coconut shredded carrots, pineapple, pecans, etc. as desired
Instructions
- Preheat the oven to 350 degrees. Prepare a 9x13 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 cream cheese mixture into the bottom of the trifle bowl. Top with half of the cake. Repeat the layers of cream cheese mixture and cake.
- Top the trifle with the additional frozen whipped topping and garnish as desired.