Moist Creamy Carrot Cake Trifle

This easy Carrot Cake Trifle recipe layers moist carrot cake with creamy vanilla pudding and frosting for a delightful dessert.

Prep Time 30

Cook Time 30

Total Time 5

Course Dessert

Cuisine American

Servings 12 servings

Calories 540 kcal

1 box carrot cake mix (15.25 ounce) plus ingredients listed on box (typically eggs, oil, and water)
2 boxes instant vanilla pudding mix (3.4 ounce each)
4 cups cold whole milk

Prepare the carrot cake according to the package directions for a 9x13-inch pan. Allow the cake to cool completely on a wire rack, then crumble it into large, bite-sized pieces using your hands.
In a large bowl, whisk together the instant vanilla pudding mixes and cold milk for 2 minutes until the pudding is smooth and begins to thicken. Let the pudding stand for 5 minutes to set further.
Scoop the prepared cream cheese frosting into a separate medium bowl. Gently fold in half of the thawed whipped topping until the mixture is smooth and well combined.
To assemble the trifle, spread one-third of the crumbled carrot cake in an even layer on the bottom of a large trifle dish or glass bowl.
Spoon half of the vanilla pudding over the cake layer, spreading it to the edges. Next, dollop and spread half of the cream cheese frosting mixture over the pudding.
Sprinkle half of the chopped pecans and half of the shredded coconut over the frosting.
Repeat the layers with another third of the cake, the remaining pudding, the remaining frosting mixture, and the remaining pecans and coconut.
Top the trifle with the final layer of crumbled cake. Spread the remaining half of the whipped topping evenly over the top to create a final, creamy layer. Cover the trifle and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cake to soften.

For best results, chill the trifle for at least 4 hours, or overnight, to allow the flavors to meld and the cake to soften perfectly.

Keyword carrot cake, easy dessert, trifle