Ingredients
Cake:
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1 (15.25 ounce) package carrot cake mix
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1 cup water
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⅔ cup vegetable oil
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3 large eggs
Topping:
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1 cup chopped almonds
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1 cup shredded coconut
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1 cup English toffee-flavored baking bits (such as Heath)
Filling:
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2 ½ cups milk
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1 (5 ounce) package instant vanilla pudding mix
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1 (8 ounce) package cream cheese, softened
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1 (8 ounce) container frozen whipped topping (such as Cool Whip), thawed
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
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Beat cake mix, water, oil, and eggs in a bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium and beat until combined, scraping the sides of the bowl as needed, about 2 minutes. Pour batter into the prepared baking dish.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 31 to 36 minutes. Remove from the oven; keep the oven on.
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Cool cake in the pan for 10 minutes, then transfer to a wire rack to cool completely, about 20 minutes more.
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While cake is cooling, spread almonds and coconut on a baking sheet.
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Bake in the preheated oven until toasted and fragrant, 5 to 10 minutes; set aside until cake is cooled.
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While cake, almonds, and coconut are cooling, beat milk and pudding mix together in a bowl with an electric mixer until combined and starting to thicken. Beat in cream cheese until smooth, then fold in whipped topping.
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Cut cooled cake into bite-sized cubes. Combine cooled almonds and coconut with toffee bits in a bowl.
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Layer 1/2 the cake cubes in the bottom of a trifle dish or glass bowl. Cover with 1/2 the pudding mixture, then 1/2 the almond mixture. Repeat layers once more.
Tips
Try this Carrot Cake recipe instead of the boxed mix.
Nutrition Facts (per serving)
520 | Calories |
35g | Fat |
45g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 520 | |
% Daily Value * | |
Total Fat 35g | 45% |
Saturated Fat 14g | 71% |
Cholesterol 88mg | 29% |
Sodium 445mg | 19% |
Total Carbohydrate 45g | 16% |
Dietary Fiber 2g | 7% |
Total Sugars 24g | |
Protein 7g | 15% |
Vitamin C 0mg | 0% |
Calcium 98mg | 8% |
Iron 1mg | 7% |
Potassium 206mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.