Carrot Cake Trifle

GTU Recipes
Carrot Cake Trifle 2

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: 

  1. 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. 
  2. 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.
  3. In a small bowl, beat heavy whipping cream until stiff peaks form. Set aside.
  4. 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.
  5. 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.
  6. 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

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