This carrot cake trifle is a figure-friendly version of such a tasty dessert, so you can have seconds (or thirds) this Easter! Honestly, carrot cake is my favorite type of cake, so I eat it year-round. This simple recipe takes help from the grocery store so you don’t spend hours in the kitchen.
LIGHTENED UP CARROT CAKE TRIFLE
ASSEMBLING THE TRIFLE
The cake in this recipe is a cheater cake made from cake mix and crushed pineapple — no other ingredients! Even without the eggs and oil, the cake is still tasty and moist (sorry) but has fewer calories than if it were prepared according to the box directions.
The cake is then layered with whipped topping and the filling from my delicious Cheesecake Strawberries. I like to serve this trifle in a glass bowl so you can see all the tasty layers!
I topped ours with pecans because it just looks prettier, but you can save yourself a handful of calories by skipping the garnish. Dish out a scoop of this tasty trifle because nobody likes skipping dessert!
CARROT CAKE TRIFLE RECIPE
You don’t have to be too careful baking the cake since you will end up crumbling it anyway! Just be sure that the cake is 100% cool before assembling the trifle, or you will have a melty mess.
- 1 box carrot cake mix
- 1 - 20 oz. can crushed pineapple
- 32 oz. fat free Greek yogurt
- 1 pkg cheesecake pudding mix
- 1 - 16 oz. container of lite whipped topping
- chopped pecans
- Preheat oven to 350 degrees.
- Mix together cake mix and crushed pineapple and pour into a greased 9x13.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cake to fully cool, then crumble.
- Mix together yogurt and pudding mix.
- In a trifle bowl, layer crumbled cake, yogurt mixture, and whipped topping. Repeat, ending with the whipped topping. Top with chopped pecans.