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Carrot Dump Cake

Because our family adores carrot cake, 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
  • Total Time
    Prep: 10 min. Bake: 25 min. + cooling
  • Makes
    12 servings


  • 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


  • 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.

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Average Rating:
  • Valerie
    Jan 10, 2021

    Ok. I have yet to make it, but I like that you posted this recipe and love the reviews - successes and not so successful to let us know to keep the moisture in - do not drain...etc.. I am thinking of adding apple pie filling, too. I will keep you all posted. I saw a carrot cake recipe with apples.. ;)

  • Valerie
    Mar 4, 2019

    It’s hard to believe this recipe was kitchen tested. The “CAKE” is more like a crumble topping. Most dump cakes call for more wet ingredients.....I wish I’d had checked that out before wasting my time and $$$.

  • 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.