Carrot Dump Cake Recipe

4.5 3 2
Carrot Dump Cake Recipe
Carrot Dump Cake Recipe photo by Taste of Home
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Carrot Dump Cake Recipe

Read Reviews
4.5 3 2
Publisher Photo
Our family loves carrot cake so much, I experimented to find an easy way to make it so we could enjoy it all the time. This supermoist version makes my family smile when it suddenly appears on the table. —Bonnie Hawkins, Elkhorn, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min. + cooling

Ingredients

  • 1 can (8 ounces) crushed pineapple
  • 1 cup shredded carrots (2 medium carrots)
  • 1 cup finely chopped walnuts
  • 1 package spice cake mix (regular size)
  • 3/4 cup unsalted butter, melted
  • Whipped cream, optional

Directions

Preheat oven to 350°. Mix pineapple, carrots and walnuts; spread into a greased 11x7-in. baking dish. Sprinkle with cake mix; drizzle with butter.
Bake until golden brown, 25-30 minutes. Cool on a wire rack. If desired, serve with whipped cream. Yield: 12 servings.
Originally published as Carrot Dump Cake in Simple & Delicious February/March 2017

Nutritional Facts

1 piece: 339 calories, 21g fat (9g saturated fat), 31mg cholesterol, 263mg sodium, 37g carbohydrate (20g sugars, 1g fiber), 4g protein.

  • 1 can (8 ounces) crushed pineapple
  • 1 cup shredded carrots (2 medium carrots)
  • 1 cup finely chopped walnuts
  • 1 package spice cake mix (regular size)
  • 3/4 cup unsalted butter, melted
  • Whipped cream, optional
  1. Preheat oven to 350°. Mix pineapple, carrots and walnuts; spread into a greased 11x7-in. baking dish. Sprinkle with cake mix; drizzle with butter.
  2. Bake until golden brown, 25-30 minutes. Cool on a wire rack. If desired, serve with whipped cream. Yield: 12 servings.
Originally published as Carrot Dump Cake in Simple & Delicious February/March 2017

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Reviews forCarrot Dump Cake

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MY REVIEW
delowenstein User ID: 3766053 262006
Reviewed Mar. 3, 2017

"I had the chance to make this cake today! I used the recipe as it was presented. I left the pineapple undrained. Thank you, Bonnie, for sharing this simple and delicious recipe!"

MY REVIEW
Grammy Debbie User ID: 30612 261706
Reviewed Feb. 23, 2017

"Delicious and so quick and easy. I used a whole large can of crushed pineapple and was glad I did as I thought it needed the extra moisture. I will definitely be making it again and the only change I will make is to cook the shredded carrots in the microwave first as they were still a little crunchy when everything else was done. Didn't make it any less delicious, just a texture issue for us. I served it topped with vanilla bean ice cream to company and we all enjoyed it immensely."

MY REVIEW
amehart User ID: 1464390 261222
Reviewed Feb. 13, 2017

"Made this the other night and it was great! Added more pineapple than the recipe called for just because I was using up some leftover crushed pineapple. Super simple and delicious and smelled heavenly. Will make again."

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