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Carrot Cake Trifle

Carrot Cake Trifle

Charlotte Hancey
Layers of carrot cake, brown sugar pineapples, cheesecake cream, then topped with Biscoff cookies. Perfect for spring or Easter!
5 from 3 votes
Course Dessert
Cuisine American
Servings 10


For the cake

  • 1 box Betty Crocker Super Moist Carrot Cake Mix
  • 1 cup water
  • 2/3 cup applesauce
  • 4 eggs
  • 1 cup carrots, finely shredded

For the pineapple layer

  • 1 (20 oz) can pineapple tidbits, undrained
  • 2 tablespoons cornstarch
  • 1/4 cup brown sugar

For the cream layer

  • 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


  • Preheat oven to 350. Prepare 9x13 baking dish by spraying with non-stick baking spray.
  • 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 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.
  • Refrigerate at least 3 hours before serving.
Keyword cake mix, easter, trifle
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