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.

Recipe Summary

prep:
20 mins
cook:
40 mins
additional:
1 hr
total:
2 hrs
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Cake:
Filling:
Topping:

Directions

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

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  • 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.

Cook's Note:

The Allrecipes Carrot Cake III recipe can also be used in place of the boxed mix.

Nutrition Facts

520 calories; protein 7.3g 15% DV; carbohydrates 44.7g 14% DV; fat 35.4g 54% DV; cholesterol 87.5mg 29% DV; sodium 444.5mg 18% DV. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/26/2014
Yaaaaaaaaaas! I just brought this to Christmas dinner and it was a huge hit. My aunt stole a huge chunk of it for a post-Christmas meal with other relatives today my parents took some home and even my uncle who hates coconut liked it (though I didn't tell him it was in there;D ) I did use Carrot Cake III from this site instead of a boxed cake mix and made real whipped cream instead of using Cool Whip. I was a little short on filling but I'm assuming that's due to the whipped cream change. Next time I'll whip a full 16oz of it and that should do it. I did have a little trouble getting the cream cheese mixed into the pudding smoothly in the end it was still a little lumpy but the toppings masked that at least! I let it soften a bit first but maybe it needed a little more time. I might try a cooked pudding next time and see if the heat makes it easier to blend the cheese in. There will definitely be a next time though this is completely delicious. Read More
(7)
21 Ratings
  • 5 star values: 20
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/26/2014
Yaaaaaaaaaas! I just brought this to Christmas dinner and it was a huge hit. My aunt stole a huge chunk of it for a post-Christmas meal with other relatives today my parents took some home and even my uncle who hates coconut liked it (though I didn't tell him it was in there;D ) I did use Carrot Cake III from this site instead of a boxed cake mix and made real whipped cream instead of using Cool Whip. I was a little short on filling but I'm assuming that's due to the whipped cream change. Next time I'll whip a full 16oz of it and that should do it. I did have a little trouble getting the cream cheese mixed into the pudding smoothly in the end it was still a little lumpy but the toppings masked that at least! I let it soften a bit first but maybe it needed a little more time. I might try a cooked pudding next time and see if the heat makes it easier to blend the cheese in. There will definitely be a next time though this is completely delicious. Read More
(7)
Rating: 5 stars
12/25/2015
Made for Christmas eve dinner.... Exactly as directed and everyone loved it even my ex-husband who hates carrot cake had 3 servings! Read More
(4)
Rating: 5 stars
01/13/2016
so friggin' awesome....one of the best desserts I've ever had!! Read More
(3)
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Rating: 5 stars
12/06/2016
Made this for a potluck and everyone wanted the recipe. They also want me to make it again...a hit! Read More
(2)
Rating: 5 stars
03/09/2015
Simple to make and delicious! Read More
(2)
Rating: 5 stars
03/28/2016
AMAZING!!!!! I made this for Easter & it was awesome!! Something different beautiful & everyone loved!!! Thank you for this great recipe! The only change I made was to make my own carrot cake that my family loves (Carrot Cake X on AR) rather than use a mix. I used an electric mixer to make the pudding then added a block Neufchatel cream cheese (less fat & softer) that I set out on counter for about a half hour. I blended until it was creamy. I put it all together the night before & it was PERFECT!? Read More
(2)
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Rating: 5 stars
12/29/2016
Absolutely delicious. Made it for Christmas Eve and it was a hit. Only thing I did different was omit the coconut because of an allergy and added more toffee bits and almonds. Outstanding!! Read More
(1)
Rating: 5 stars
03/13/2018
Totally addicting! The only changes were that I used a little less than half of a leftover Sam's iced carrot cake instead of baking one and I used 1 vanilla & 1 cheesecake pudding instead of a larger vanilla size. Everyone had seconds! Read More
(1)
Rating: 5 stars
05/12/2016
This is so good. My trifle bowl was overfull and I could not fit all the cake in there. I think it needs more cream cheese flavor and will either add more cream cheese or maybe see if there is a cheesecake pudding flavor to use next time. My daughter just make the cake per directions on the box. Read More
(1)