Carrot Cake Trifle

When you're looking for great holiday make-ahead desserts, trifles are perfect because they taste better after several hours in the fridge. This yummy trifle features a carrot cake, made with a mix, layered in a bowl with a fluffy cream cheese filling and pineapple.

Carrot Cake Trifle
Servings: 24 Prep 15 mins Chill 4 hrs

Ingredients

Rum Syrup:
  • 3 tablespoons water
  • 3 tablespoons sugar
  • 1/4 cup dark rum
Trifle:
  • 1 box (about 18 ounces) carrot cake mix, baked in two 8-inch-round layer-cake pans, following package directions, and cooled
  • 8 ounces cream cheese, softened
  • 4 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons grated orange rind
  • 2 cups heavy cream
  • 2 cans (20 ounces each) pineapple chunks in juice, drained
  • Orange rind and fresh mint, for garnish (optional)

Make It

Rum Syrup:

1. Boil water and sugar in small saucepan 1 minute, stirring to dissolve sugar. Let cool; add rum.

Trifle:

2. Place one cake layer on work surface; slice horizontally in half, using toothpicks as guide. Repeat with second layer, for total of 4 layers.

3. Beat cheese in bowl on medium-high until smooth and fluffy, 3 minutes. Add 1 tablespoon sugar, vanilla, rind; beat to combine.

4. Beat cream in clean bowl until foamy. Add remaining 3 tablespoons sugar; beat until soft peaks. Stir one-quarter of whipped cream into cheese mixture to lighten. Fold in remainder.

5. Place cake layer in 14- to 16-cup glass trifle bowl, cutting to fit if necessary. Brush top with quarter of syrup. Arrange quarter of pineapple chunks over cake; spread with quarter of cream cheese mixture. Repeat layering 2 more times, pressing down.

6. Top with last cake layer; brush with remaining syrup. Place remaining pineapple around edge of dish. Spoon remaining cream cheese in middle. Refrigerate, covered, at least 4 hours or overnight. Garnish, if desired.

Nutrition Facts

Servings Per Recipe: 24; Amount Per Serving: cal. (kcal): 242, Fat, total (g): 15, chol. (mg): 55, sat. fat (g): 7, carb. (g): 24, fiber (g): 1, pro. (g): 3, sodium (mg): 163, Percent Daily Values are based on a 2,000 calorie diet.