Carrot Cake Trifle
Ingredients:
For the cake:
- 1 box Betty Crocker Super Moist Carrot Cake Mix
- 1 cup water
- 2/3 cup applesauce
- 4 eggs
- 1 cup finely shredded carrots
- For the pineapple layer:
- 1 (20 oz) can pineapple tidbits, undrained
- 2 tablespoons cornstarch
- ¼ cup brown sugar
Ingredients:
For the pineapple layer:
- 1 (20 oz) can pineapple tidbits, undrained
- 2 tablespoons cornstarch
- ¼ cup brown sugar
Ingredients:
For the cream layer:
- 1 (8 oz) package cream cheese
- 1 cup white sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream
6 Biscoff cookies, crushed
Directions:
- Preheat oven to 350. Grease 9×13 pan. Add dry cake mix to medium-sized mixing bowl. Add water, applesauce, and eggs. Beat for 2 minutes then fold in carrots. Add batter to prepared pan and bake for 30-35 minutes or until toothpick inserted comes out clean. Cool completely. Once cool, cut cake (while in the pan) into small squares.
- While cake is baking, add pineapple to a saucepan over medium-high heat. Add cornstarch and brown sugar then mix well. Bring to a boil, stirring often. Once thickened (about 1-2 minutes), remove from heat and cool completely.
- In a small bowl, beat heavy whipping cream until stiff peaks form. Set aside.
- In a larger bowl, beat cream cheese, sugar, salt, and vanilla until smooth. Fold whipped cream into the cream cheese mixture. Set in fridge until ready to use.
- In a trifle bowl (or glass bowl), layer 1/3 of the cake cubes, 1/3 of the pineapple filling, then 1/3 of the cream. Repeat two more times ending in cream. Top with crushed cookies.
- Refrigerate at least 3 hours before serving.
For more from Charlotte you can visit her blog charlotteshares.blog or follow her on Instagram @charlotte.shares
