- 24
- 15 mins
- 19 mins
Ingredients
- Rum Syrup:
- 3 tablespoons water
- 3 tablespoons sugar
- 1/4 cup dark rum
- Trifle:
- 1 box (about 18 ounces) carrot cake mix, baked in two 8-inch-round layer-cake pans, following package directions, and cooled
- 8 ounces cream cheese, softened
- 4 tablespoons sugar
- 2 teaspoons vanilla extract
- 2 teaspoons grated orange rind
- 2 cups heavy cream
- 2 cans (20 ounces each) pineapple chunks in juice, drained
- Orange rind and fresh mint, for garnish (optional)
Preparation
Step 1
1. Syrup: Boil water and sugar in small saucepan 1 minute, stirring to dissolve sugar. Let cool; add rum.
2. Trifle: Place one cake layer on work surface; slice horizontally in half, using toothpicks as guide. Repeat with second layer, for total of 4 layers.
3. Beat cheese in bowl on medium-high until smooth and fluffy, 3 minutes. Add 1 tablespoon sugar, vanilla, rind; beat to combine.
4. Beat cream in clean bowl until foamy. Add remaining 3 tablespoons sugar; beat until soft peaks. Stir one-quarter of whipped cream into cheese mixture to lighten. Fold in remainder.
5. Place cake layer in 14- to 16-cup glass trifle bowl, cutting to fit if necessary. Brush top with quarter of syrup. Arrange quarter of pineapple chunks over cake; spread with quarter of cream cheese mixture. Repeat layering 2 more times, pressing down.
6. Top with last cake layer; brush with remaining syrup. Place remaining pineapple around edge of dish. Spoon remaining cream cheese in middle. Refrigerate, covered, at least 4 hours or overnight. Garnish, if desired.