Scoop of Heaven Trifle
A rich and decadent trifle made with layers of Devil’s Food cake, sweetened condensed milk, whipped cream, caramel syrup, and crunchy toffee bits. Perfect for potlucks and celebrations!
Ingredients
For the trifle
- 1 box Devil’s Food cake mix Baked according to box directions
- 1 can (14 oz) sweetened condensed milk Standard can
- 16 oz whipped cream Store-bought tub or freshly whipped heavy cream
- 22 oz caramel syrup Bottle of caramel topping
- 8 oz Heath English Toffee Bits
- 1 king-sized Heath bar Crushed for topping
Instructions
Preparation
- Bake the Devil’s Food cake according to the box directions in a 9x13 pan. Cool completely on a wire rack.
- Cut the cake into squares: Trim the edges if desired, then slice the cake into 1–1½ inch squares.
Assembly
- Sprinkle or drizzle the sweetened condensed milk evenly over the cake pieces in the pan.
- Place a single layer of cake squares in the bottom of a trifle bowl.
- Spoon an even layer of whipped cream over the cake, drizzle with caramel syrup and sprinkle with Heath bits.
- Repeat layers of cake, condensed milk, whipped cream, caramel, and toffee until the bowl is nearly full.
- Top with crushed Heath bars and cover loosely with plastic wrap.
Chilling
- Refrigerate for at least 3–4 hours, preferably overnight to meld flavors.
Notes
For a gluten-free version, use a gluten-free chocolate cake mix. For a dairy-free option, use coconut-based condensed milk and non-dairy whipped topping. Enjoy with fresh berries or coffee.