- 1 (15.25 ounce) package carrot cake mix
- 1 cup water
- 2/3 cup vegetable oil
- 3 eggs
- 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
- 1 cup chopped almonds
- 1 cup shredded coconut
- 1 cup toffee baking bits (such as Heath)
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
Beat cake mix, water, vegetable oil, and eggs together in a bowl using an electric mixer on low speed, about 30 seconds; increase speed to medium and beat until batter is evenly mixed, scraping sides of bowl as needed. Pour batter into the prepared baking dish.
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Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 31 to 36 minutes. Cool cake in pan for 10 minutes before removing to a wire rack to cool completely. Keep oven at 350 degrees F (175 degrees C).
Beat milk and pudding mix together in a bowl until evenly combined and thickened; beat in cream cheese until filling is smooth. Fold whipped topping into filling.
Spread almonds and coconut onto a baking sheet.
Bake in the preheated oven until toasted and fragrant, 5 to 10 minutes.
Cut cake into bite-size pieces; spread 1 layer, 1-cube deep, into a trifle dish or glass bowl. Spoon a layer of filling, about the same depth as cake layer, over cake layer. Sprinkle a layer of almonds, coconut, and toffee bits over filling. Repeat layering with remaining ingredients.