Carrot Dump Cake

Name: Carrot Dump Cake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 servings.
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

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 super moist dump cake version makes my family smile when it suddenly appears on the table. —Bonnie Hawkins, Elkhorn, Wisconsin

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.

Nutrition Facts

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

Originally published as Carrot Dump Cake in Simple & Delicious February/March 2017

Reviews

My Review

Click stars to rate

Average Rating:

LoungeDog

Dec 2, 2018

Made this on a rainy afternoon. Super easy and tasted just like carrot cake. As a couple other reviewers mentioned, don't drain the pineapple (the cake needs the moisture). It definitely made the house smell terrific (as another reviewer mentioned) and everyone was happy to have a little afternoon snack.
Maureen

Oct 31, 2018

Very underrated. Very bland. If you want carrot cake make it. This is not carrotcake.
Betty

Jan 19, 2018

Made this cake and was very disappointed. It was very dry and didn't have much taste.This is the first time I've used one of your recipes and had bad luck! I used to take your magazine several years ago and had used your recipes and found them very tasty.I did read the comments, but followed the recipe as provided. I'm not sure I would want to try it againas I was so disappointed.
ChrisD1717

Dec 10, 2017

I could not believe something that was this easy to make could taste this delicious. I followed the other suggestions and used a 20 oz. can of pineapple, undrained. It was so moist and yummy. I did have to bake mine about 10 minutes longer. Served with cool whip. Everyone raved. Didn't last long. Am making another one for a friend who just had surgery. Thank you for an easy and great tasting recipe.
delowenstein

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!
Grammy Debbie

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.
amehart

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.