Irresistibly Easy Carrot Cake Dump Cake for Sweet Nostalgia

This Carrot Cake Dump Cake is a simple yet delicious dessert that combines all the comforting flavors of classic carrot cake with an effortless dump cake technique.

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Prep Time 15

Cook Time 40

Cooling Time 10

Total Time 1 5

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake Base

1 box Carrot Cake Mix A convenient choice that delivers all the warm spices you love.
20 oz Crushed Pineapple, undrained Adds moisture and a subtle sweetness.
21 oz Apple Pie Filling Provides luscious depth and sweetness.
1 cup Butter, melted Infuses richness into every bite.

For Optional Mix-ins

1 cup Shredded Coconut Optional for added tropical texture.
1 cup Chopped Pecans or Walnuts Optional for added crunchiness.

Equipment

Oven
9x13-inch baking pan
Mixing bowl
Measuring Cups
Measuring Spoons

Method

How to Make Carrot Cake Dump Cake

Preheat your oven to 350°F (175°C).
Grease a 9x13 inch baking pan.
Layer the crushed pineapple in the bottom of the prepared pan, followed by the apple pie filling.
Sprinkle the dry carrot cake mix evenly over the fruit layers.
Drizzle the melted butter all over the dry cake mix.
Optional: If using, sprinkle the shredded coconut and chopped nuts on top.
Bake the cake for 35-40 minutes, or until golden brown.
Cool slightly before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 400mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Serve warm with a scoop of vanilla ice cream for an indulgent treat. Store leftovers in an airtight container for 4-5 days or freeze for up to 3 months.

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