Carrot Cake Trifle
Layers of carrot cake, brown sugar pineapples, cheesecake cream, then topped with Biscoff cookies. Perfect for spring or Easter!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 box Betty Crocker Super Moist Carrot Cake Mix
- 1 cup water
- 2/3 cup applesauce
- 4 eggs
- 1 cup carrots, (finely shredded)
- 1 (20 oz) can pineapple tidbits, (undrained)
- 2 tablespoons cornstarch
- 1/4 cup brown sugar
- 1 (8 oz) package cream cheese, (softened)
- 1 cup granulated sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- 6 Biscoff cookies, (crushed)
Instructions
- 1
Preheat oven to 350. Prepare 9x13 baking dish by spraying with non-stick baking spray.
- 2
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.
- 3
Cool completely. Once cool, cut cake (while in the pan) into small squares.
- 4
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.
- 5
In a small bowl, beat heavy whipping cream until stiff peaks form. Set aside.
- 6
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.
- 7
In a trifle bowl (or large 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.
- 8
Refrigerate at least 3 hours before serving.