Blueberry Gooey Butter Cake
Basically a buttery, cakey, blueberry cheesecake hybrid, every time we make this we end up devouring it in record time. It’s a problem.
One-Pot Spaghetti and Meat Sauce
This EASY Spaghetti and Meat Sauce is cooked all in one pot! The meat sauce is made from scratch on the stove and cooked with the spaghetti all at the same time. No extra pots to wash, fast and delicious!
Amish Breakfast Casserole
We’ve enjoyed a few hearty breakfast casseroles while visiting an Amish inn. When I asked for a recipe, one of the ladies told me the ingredients right off the top of her head. I modified it to create this quick and easy breakfast casserole my family loves. —Beth Notaro, Kokomo, Indiana
Easy Chicken Parmesan Recipe
We guarantee this is the easiest Chicken Parm you’ll ever make.
PENNE ARUGULA SALAD WITH SUN DRIED TOMATOES
This delicious light summer pasta salad is perfect for those hot summer nights made with arugula, chickpeas, sun dried tomatoes, shaved Parmesan and balsamic vinegar.
Breakfast Pizza
Introducing the real breakfast of champions.
Spaghetti with Parmesan and Bacon
Prepare your favorite pasta for weeknight dinner in a simple yet savory blend with bacon, Parmesan cheese, avocado oil, and garlic.
Oat Milk Neapolitan Ice Cream
Turn your favorite ice cream into a delicious dairy-free treat! Perfect for sharing or just to keep for yourself ?
Brown Butter and Sage Gnocchi
Delicious homemade gnocchi with a simple brown butter and sage sauce
Carrot Cake Trifle
Carrot Cake Trifle
A fun twist on traditional carrot cake! Trifle is a great make-ahead dish because it tastes even better after it's been assembled for a while. Toasted pecans can also be added as a topping.
Author: The Chef
Cuisine: American
Recipe type: Main dish
Ingredients
Cake:
- 1 (15.25 ounce) package carrot cake mix
- 1 cup water
- ⅔ cup vegetable oil
- 3 eggs
- Filling:
- 2½ 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®)
Instructions
- 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 seconds; increase speed to medium and beat until batter is evenly mixed, scraping sides of bowl as needed. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 31 to 36 minutes. Cool cake in pan for 10 minutes before removing to a wire rack to cool completely. Keep oven at 350 degrees F (175 degrees C).
- Beat milk and pudding mix together in a bowl until evenly combined and thickened; beat in cream cheese until filling is smooth. Fold whipped topping into filling.
- Spread almonds and coconut onto a baking sheet.
- Bake in the preheated oven until toasted and fragrant, 5 to 10 minutes.
- Cut cake into bite-size pieces; spread 1 layer, 1-cube deep, into a trifle dish or glass bowl. Spoon a layer of filling, about the same depth as cake layer, over cake layer. Sprinkle a layer of almonds, coconut, and toffee bits over filling. Repeat layering with remaining ingredients.
Watch the recipe video here:
Carrot Cake Trifle: https://trib.al/xYTQDML
Posted by Allrecipes on Saturday, April 27, 2019