Carrot Cake Dump Cake
Who knew carrots could be this much fun? This Carrot Cake Dump Cake is a ridiculously easy, one-pan wonder that delivers all the cozy, spiced flavors of a classic carrot cake without the hassle—just dump, bake, and devour!
Equipment
- 1 9" x 13" baking dish or pan
Ingredients
- 1 box carrot cake mix because who has time to make it from scratch?
- 2 20-ounce cans crushed pineapple (undrained, because we’re keeping this as easy as possible)
- 1 cup shredded carrots yep, you get to say this has veggies in it
- 1/2 cup butter melted, because butter makes everything better
- 1/2 cup chopped walnuts optional, but it makes you feel fancy
- 1/4 cup shredded coconut for that extra tropical twist
Instructions
- Preheat your oven to 350°F (175°C). If nothing else, you’ll feel like you’re doing something productive.
- In a greased 9x13-inch baking dish, spread the crushed pineapple evenly. This is your juicy, tropical base—think of it as a mini-vacation in your baking dish.
- Sprinkle the shredded carrots over the pineapple. Just toss them on there like you’re feeding a very fancy bunny.
- Now, take that dry carrot cake mix and sprinkle it evenly over the carrots and pineapple. No stirring required because we’re living life on the edge.
- Drizzle the melted butter over the cake mix. Try to get it as even as possible, but honestly, no one’s judging.
- Sprinkle the chopped walnuts and shredded coconut on top. This is where you get to pretend you’re a culinary genius.
- Bake for 45-50 minutes or until the top is golden brown and bubbly. When your house smells like you’ve been baking for hours, it’s ready.
Notes
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Nutrition
Calories: 340kcalCarbohydrates: 47gProtein: 3gFat: 16gFiber: 2gSugar: 32g
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