Carrot Cake Dump Cake

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Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Keyword: Carrot Cake Dump Cake

Servings:

Calories: 478kcal

Author: Carrie Barnard

Cost: $10.40 Recipe, $1.04 per Serving

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

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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 1/2 to 1 cup chopped pecans or walnuts evenly over the cake mix if using.
Arrange 1/2 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.

Notes

Shred your own carrots. It really does make a difference. Freshly shredded carrots are softer and moister, while the bagged kind can stay a little firm.

Don’t mix it. It may feel wrong, but trust the process — this is a true dump cake. Layer it and leave it alone.

Cover that cake mix.

Try to get butter slices over most of the dry mix so you don’t end up with powdery spots on top. Thin slices work best.

Let it rest a bit. It sets up as it cools, so give it 15–20 minutes before digging in (if you can wait!).

Extra good with… A scoop of vanilla ice cream or an extra drizzle of cream cheese frosting.

Refrigerate any leftovers in an airtight container for up to 5 days.

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