This easy Carrot Cake Dump Cake is a simple, no-fuss dessert made with cake mix, pineapple, and warm spices. Moist, flavorful, and perfect for any occasion!
If you love classic Carrot Cake but don’t want all the extra steps, this carrot cake dump cake is the perfect solution. It’s incredibly moist, full of warm spices, and comes together in minutes with simple ingredients.
Just layer everything in a baking dish, bake, and enjoy a delicious homemade dessert with minimal effort for Easter and any occasion. It has all the flavor of Carrot Cake Dip and Carrot Cake Cupcakes Recipe in an easy dump cake recipe.
Table of contents
Why We Love This Recipe
- So Easy to Make: Just layer the ingredients and bake—no mixing bowls required.
- Classic Carrot Cake Flavor: All the warm spices and sweetness you love in a traditional carrot cake.
- Incredibly Moist Texture: The pineapple and carrots keep every bite soft and tender.
- Perfect for Any Occasion: Great for holidays, potlucks, or an easy weeknight dessert.
- Crowd-Pleasing Dessert: Simple ingredients but always an easy showstopper hit with family and friends.
Ingredients
- Freshly shredded carrots: Adds natural sweetness and the classic carrot cake texture. For best results, shred by hand rather than using pre-shredded carrots.
- Crushed pineapple (with juice): Brings extra moisture and a subtle fruity flavor that keeps the cake soft.
- Sweetened condensed milk: Adds richness and sweetness while helping create a gooey, moist base.
- Spice cake mix: Provides warm spices and structure, making this recipe quick and easy.
- Butter (sliced): Melts into the cake as it bakes, creating a rich, buttery topping.
- Chopped pecans or walnuts (optional): Adds a delicious crunch and nutty flavor.
- Cream cheese frosting: The perfect finishing touch that adds a creamy, tangy sweetness.
Variations
- Raisin or Cranberry Boost: Add in raisins or dried cranberries for a classic carrot cake flavor.
- Coconut Delight: Sprinkle shredded coconut over the top before baking for extra texture.
- Spice it Up: Add extra cinnamon, nutmeg, or ginger to the cake mix for a spicier flavor.
- Chocolate Lover’s Version: Sprinkle mini chocolate chips over the top before baking for a subtle chocolate twist.
- Gluten-Free Option: Use a gluten-free spice cake mix and ensure your add-ins are gluten-free.
Step By Step Instructions
Step 1. Start by preheating the oven to 350°F. Then lightly grease a 9×13-inch baking dish.
Step 2. Evenly spread the freshly shredded carrots on the bottom of the prepared dish.
Step 3. Next, pour the crushed pineapple with juice evenly over the carrots.
Step 4. Pour the sweetened condensed milk evenly over the pineapple layer.
Step 5. Spread the dry cake mix evenly over the top and don’t stir.
Step 6. Add the nuts evenly over the top if you are using.
Step 7. Place thinly sliced butter slices on top. You don’t need to melt it.
Step 8. Allow to bake for 45–55 minutes or until the top is golden brown and the filling is bubbling around the edges.
Step 9. The cake needs to cool slightly. Then microwave the cream cheese frosting in 15-second intervals until it is a pourable consistency. Then drizzle over the warm cake before serving.
Storage
Refrigerate: Store leftover cake in an airtight container in the refrigerator for up to 4–5 days.
Freeze: You can freeze the cake (without frosting) for up to 2 months; thaw in the refrigerator before serving.
Reheat/Serve: If desired, warm individual slices slightly in the microwave for a few seconds. Add frosting fresh if it was removed before freezing.
Pro Tips
- Shred your own carrots: Freshly shredded carrots stay soft and moist, giving your cake a better texture than pre-shredded bagged carrots.
- Don’t mix the layers: It may feel counterintuitive, but this is a true dump cake. Just layer the ingredients and let the oven do the work.
- Distribute the butter evenly: Place thin slices of butter over the cake mix to cover as much surface as possible, preventing dry, powdery spots on top.
- Let it rest before serving: The cake sets as it cools, so give it 15–20 minutes before slicing for the best texture.
- Add extra flavor: Serve with a scoop of No Churn Vanilla Ice Cream, a drizzle of cream cheese frosting, or a sprinkle of chopped nuts for an indulgent touch with these optional toppings.
- Use room temperature ingredients: Let your cream cheese soften and the butter sit at room temperature; this helps the layers bake evenly.
- Optional crunch: Toasted coconut or extra nuts on top can add a delightful texture contrast.
Try Easy Dump Cake Recipes
- Lemon Dump Cake
- Cherry Pineapple Dump Cake
- Cherry Cheesecake Dump Cake
- Pineapple Dump Cake
- Banana Split Dump Cake Recipe
If you normally bake carrot cake, give this easy Carrot Dump Cake a try today! With its simple layers, warm spices, and gooey sweetness, it’s perfect for family gatherings, potlucks, or just a cozy dessert at home. Don’t forget to save the recipe, share it with friends, and add your favorite toppings for a personalized touch!
Carrot Cake Dump Cake
Ingredients
- 2 cups freshly shredded carrots ($0.72), shred by hand for best texture; avoid pre-shredded carrots
- 20 oz. crushed pineapple, undrained ($1.58)
- 14 oz. sweetened condensed milk ($1.98)
- 1 box spice cake mix ($1.28), dry
- ½ cup butter, thinly sliced (1 stick) ($0.86)
- ½ chopped pecans or walnuts ($2.00), may use up to 1 cup, optional
- Cream cheese frosting ($1.98), for topping
See how we calculate recipe costs.
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
- Spread 2 cups freshly shredded carrots evenly over the bottom of the prepared dish.
- Spoon 1 (20-ounce) can crushed pineapple, including the juice, evenly over the carrots.
- Drizzle 1 (14-ounce) can sweetened condensed milk evenly over the pineapple layer.
- Sprinkle 1 box dry spice cake mix evenly over the top. Do not stir.
- Sprinkle ½ to 1 cup chopped pecans or walnuts evenly over the cake mix if using.
- Arrange ½ cup (1 stick) thinly sliced butter evenly across the surface, covering as much of the dry cake mix as possible so it browns evenly.
- Bake for 45–55 minutes, or until the top is golden brown and the filling is bubbling around the edges.
- Let the cake cool slightly. Microwave the cream cheese frosting in 15-second intervals until pourable, then drizzle the frosting over the warm cake before serving.
