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Carrot Cake Parfait

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PREP TIME
30 min
COOKING TIME
40 min
TOTAL TIME
100 min
SERVINGS
16 servings
Dessert
Carrot Cake Parfait
Ingredients
  • 1 (15.25 ounce) package carrot cake mix
  • 1 cup water
  • 2/3 cup vegetable oil
  • 3 large eggs
  • 1 cup chopped almonds
  • 1 cup shredded coconut
  • 1 cup toffee baking bits (such as Heath®)
  • 2 1/2 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
Instructions
1
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
2
Grease a 9x13-inch baking dish thoroughly with cooking spray or butter to prevent the cake from sticking.
3
Combine a cake mix, water, oil, and eggs in a large bowl using an electric mixer on low speed until the mixture is well combined and moist, approximately 30 seconds. Gradually increase the mixer speed to medium and continue beating until the ingredients are fully incorporated, scraping down the sides of the bowl as necessary, around 2 minutes.
4
Pour the cake batter into the prepared baking dish and smooth out the top to ensure even cooking.
5
Place the cake in the preheated oven and bake until a toothpick inserted into the center of the cake comes out clean, typically taking between 31 to 36 minutes.
6
Remove the cake from the oven and keep it warm in the oven with the door slightly ajar.
7
Meanwhile, prepare the topping by spreading almonds and coconut on a baking sheet lined with parchment paper.
8
Bake the almond mixture in the preheated oven until it is toasted and fragrant, usually taking 5 to 10 minutes.
9
Set the almond mixture aside until the cake is completely cooled, allowing it to cool for 10 minutes before transferring it to a wire rack.
10
While the cake, almonds, and coconut are cooling, prepare the pudding mixture by combining milk and a pudding mix in a bowl using an electric mixer until the ingredients are fully incorporated and starting to thicken.
11
Beat in cream cheese until smooth, then fold in whipped topping to create a creamy and smooth texture.
12
Cut the cooled cake into bite-sized cubes, making sure they are evenly sized for layering.
13
Combine the cooled almonds and coconut with toffee bits in a bowl, creating a crunchy and sweet topping.
14
Layer half of the cake cubes in the bottom of a trifle dish or glass bowl.
15
Cover the cake with half of the pudding mixture, followed by half of the almond mixture.
16
Repeat the layering process once more, starting with the remaining cake cubes, then the pudding mixture, and finally the almond mixture.