Pumpkin Carrot Trifle

Pumpkin Carrot Trifle

Pumpkin Carrot Trifle

15 mins / 45 mins

  • 1 box of carrot cake mix
  • 1 box of vanilla pudding mix
  • 2 boxes of cheesecake pudding mix
  • 1 cup of chopped pecans
  • 2 pints of heavy whipping cream
  • 2 cups of milk
  • 1 cup of pumpkin puree
  • 3 eggs
  • 1/2 cup veg oil
  • 1/2 cup water

Heat oven to 350 degrees. Grease a 9×13 baking dish. Set aside

In a large mixing bowl combine the cake box mix, box of vanilla pudding, pumpkin puree, eggs, oil, and water. Use a hand mixer to blend until smooth.

Pour in the baking dish and bake for 45 minutes. Transfer to a cooling rack.

In a large bowl, beat the heavy cream until it forms stiff peaks. Set aside.

In a smaller bowl, mix the 2 boxes of cheesecake pudding with 2 cups of milk. Fold into the whipped cream.

Cut the cake into cubes.

Layer in a trifle bowl. One layer of cake, one layer of cream. Finish it off with a sprinkle of chopped pecans.

Refrigerate until ready to serve

*also can make a day ahead

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.