Mini Carrot Cake Dump Cakes
These Mini Carrot Cake Dump Cakes are like bite-sized springtime hugs with layers of spiced carrot cake, gooey pineapple, and melty cream cheese. They're ridiculously easy to make, dangerously delicious, and perfectly portioned so you don’t have to share… unless guilt wins.
Equipment
- 1 12-cup muffin tin or 12 cupcake-sized ramekins
- 12 cupcake liners optional
Ingredients
- 1 box carrot cake mix
- 1 20-ounce can crushed pineapple undrained
- 1 cup finely shredded carrots
- 1 4-ounce package cream cheese cubed
- ½ cup chopped walnuts or pecans optional
- ½ cup melted butter
- ½ tsp ground cinnamon
- Non-stick spray
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with parchment baking cups.
- Spoon 2 tablespoons of crushed pineapple (juice and all) into the bottom of each muffin cup.
- Sprinkle in about 1 tablespoon of shredded carrot, followed by a few cubes of cream cheese and a few chopped nuts if using.
- Evenly sprinkle dry carrot cake mix over each cup (about 2 tablespoons per cake).
- Drizzle melted butter over the tops and sprinkle with a little cinnamon.
- Bake for 22–25 minutes, until golden and bubbly.
- Let cool 10 minutes, then loosen edges with a knife and gently lift out. Serve warm or chilled with a dollop of whipped cream!
Notes
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Nutrition
Calories: 285kcalCarbohydrates: 39gProtein: 2gFat: 14gSodium: 290mgFiber: 1gSugar: 24g
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