Description
This Carrot Dump Cake is a wonderfully easy and delicious dessert that combines classic carrot cake flavors with the convenience of a dump cake method. With shredded carrots, crushed pineapple, chopped nuts, and a spiced cake mix, this recipe is perfect for a quick, crowd-pleasing treat that requires minimal prep and no special baking skills.
Ingredients
Dry Ingredients
- 1 box spice cake mix (about 15.25 oz)
Produce
- 4 cups shredded carrots (about 4–5 medium carrots)
Canned Goods
- 1 (20 oz) can crushed pineapple, undrained
Nuts
- 1 cup chopped walnuts or pecans (optional)
Dairy
- 1 cup butter, melted
Instructions
- Prepare the baking dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish to prevent sticking.
- Layer the ingredients: Spread the shredded carrots evenly on the bottom of the dish. Sprinkle the chopped nuts over the carrots if using. Then evenly distribute the crushed pineapple (with juice) on top.
- Add the cake mix: Sprinkle the dry spice cake mix evenly over the pineapple layer, making sure to cover as much surface area as possible.
- Pour the butter: Drizzle the melted butter evenly over the top of the cake mix. The butter will moisten the dry cake mix and help it bake into a delicious crust.
- Bake the cake: Place the baking dish in the preheated oven and bake for 45-50 minutes or until the top is golden brown and the cake is bubbly around the edges.
- Cool and serve: Remove the cake from the oven and allow it to cool for at least 15 minutes before serving. This allows the juices to set for easier slicing.
Notes
- For a richer flavor, use freshly grated carrots instead of pre-shredded.
- Swap out the spice cake mix for yellow or white cake mix for a different flavor profile.
- Serve with whipped cream or cream cheese frosting for an indulgent finish.
- This cake keeps well covered at room temperature for 2 days or refrigerated for up to 5 days.
- You can omit nuts if you have allergies or prefer a nut-free version.
