Description
This Carrot Cake Trifle is the definition of a crowd showstopper. Fluffy carrot cake cubes are layered with rich cream cheese frosting, sweet pineapple, and crunchy toasted pecans for a stunning visual effect and irresistible texture. Every spoonful delivers moist cake, creamy frosting, juicy fruit, and nutty crunch. Served in a clear trifle bowl, the bold layers create that dramatic, scroll-stopping presentation perfect for holidays, potlucks, and special gatherings.
Ingredients
1 baked 9×13-inch carrot cake, cooled and cut into cubes
3 cups cream cheese frosting (homemade or store-bought)
1 cup crushed pineapple, well drained
1 cup toasted pecans, chopped
Optional garnish: extra pecans or a light dusting of cinnamon
Instructions
Toast pecans in a dry skillet over medium heat for 3–5 minutes until fragrant. Cool completely.
Cut carrot cake into even bite-sized cubes.
In a large clear trifle dish, begin layering: spread a layer of cake cubes on the bottom.
Add a generous layer of cream cheese frosting, spreading gently.
Spoon a thin layer of drained crushed pineapple.
Sprinkle toasted pecans evenly over the top.
Repeat layers until the dish is filled, finishing with frosting and a sprinkle of pecans for a clean, defined top layer.
Refrigerate at least 1 hour before serving to allow flavors to meld.
- Prep Time: 20 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 480 per serving
- Fat: 28g
- Protein: 5g