Carrot Cake Trifle

Carrot cake trifle made with vanilla pudding, toasted almonds and coconut, and toffee bits is a fun twist on the traditional carrot cake.

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...


Ingredients

  • Cake:
  • 1 (15.25 ounce) package carrot cake mix
  • 1 cup water
  • 2/3 cup vegetable oil
  • 3 eggs
  • Filling:
  • 2 1/2 cups milk
  • 1 (5 ounce) package instant vanilla pudding mix
  • 1 (8 ounce) package cream cheese, softened
  • 1 (8 ounce) container frozen whipped topping (such as Cool Whip┬«), thawed
  • Topping:
  • 1 cup chopped almonds
  • 1 cup shredded coconut
  • 1 cup toffee baking bits (such as Heath┬«)

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