Carrot Dump Cake
This carrot dump cake is packed with warm spices, sweet pineapple, and shredded carrots. Everything bakes together in one dish with minimal prep and no mixing. It’s perfect for Easter or any time you need a quick, easy dessert.
Easy Carrot Cake Dump Cake
Carrot cake has always been my favorite—so much so that it was my wedding cake! But as much as I love it, I don’t always have time to make it from scratch. That’s where this carrot dump cake comes in. With just five ingredients and no mixing, it gives me all the flavors I love without the effort.
I’ve always preferred carrot cake with pineapple because that’s how my mom made it. The pineapple in this dump cake adds moisture, keeping the cake from drying out, so be sure not to drain it! This cake is delicious on its own, but I love serving it with a scoop of vanilla ice cream and caramel sauce. If you’re up for it, make a batch of cream cheese frosting from these Carrot Cake Cookies and drizzle it over the top of each serving for an extra special touch.
Ingredients
- Crushed pineapple (with juice) – Adds natural sweetness and moisture, keeping the cake soft and flavorful.
- Shredded carrots – Brings texture and classic carrot cake flavor.
- Spice cake mix – Provides warm spices and structure with minimal effort. I used Duncan Hines.
- Unsalted butter – Melts into the cake mix, creating a rich, buttery topping.
- Walnuts – Add crunch and a nutty flavor that complements the spices.
Making the Dump Cake
- Prep – Preheat your oven to 350 degrees F. Lightly grease a 9×13-inch baking dish with cooking spray to prevent sticking.
- Layer the ingredients – Spread the crushed pineapple (with its juice) evenly in the bottom of the pan. Sprinkle the shredded carrots over the pineapple.
- Add the cake mix – Evenly sprinkle the dry spice cake mix over the pineapple and carrots, making sure to cover everything completely.
- Top with butter and walnuts – Arrange the thin slices of butter evenly across the top of the cake mix. Sprinkle the chopped walnuts over the butter.
- Bake – Place the dish in the oven and bake for 45–50 minutes, or until the top is golden brown and the edges are bubbling.
- Cool and serve – Let the cake cool for 5 minutes before serving. Enjoy warm on its own, with vanilla ice cream, or topped with cream cheese frosting.
Variations and Substitutions
- Make it nut-free – Skip the walnuts or swap them for shredded coconut for a different texture.
- Use chopped pecans instead of walnuts – Pecans offer a slightly sweeter, buttery crunch.
- Switch up the cake mix – Try a carrot cake mix instead of spice cake for even more carrot flavor.
- Add raisins – Sprinkle ½ cup of raisins or golden raisins over the shredded carrots before adding the cake mix.
Tips for Success
- Don’t drain the pineapple – The juice is essential for keeping the cake moist and helping the dry cake mix absorb liquid as it bakes.
- Spread the cake mix evenly – Make sure the dry mix completely covers the pineapple and carrots for an even bake.
- Thinly slice the butter – This ensures it melts evenly and fully covers the top, preventing dry spots.
- Check for dry patches – About 10 minutes before the bake time is up, check for any large dry patches of cake mix. If you see any, place a small piece of butter on top of the area to help it absorb moisture.
- For extra crunch, toast the walnuts – Lightly toasting the walnuts before adding them enhances their flavor and crispness.
- Let it rest before serving – The cake will set up slightly as it cools, making it easier to scoop.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat individual servings in the microwave for about 20–30 seconds or in a 300 degrees F oven for about 10 minutes until heated through.
To freeze, let the cake cool completely, then wrap the baking dish tightly in plastic wrap and foil or transfer individual servings to airtight containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Carrot Dump Cake
Ingredients
- 1 (20-ounce) can crushed pineapple do not drain
- 2 1/2 cups shredded carrots about 3 medium carrots
- 1 (15.25-ounce) box spice cake mix I used Duncan Hines
- 3/4 cup unsalted butter cut into thin slices
- 1/2 cup walnuts finely chopped
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9×13-inch baking dish.
- Spread the crushed pineapple (with juice) evenly in the bottom of the dish. Sprinkle shredded carrots on top.
- Evenly sprinkle the dry spice cake mix over the pineapple and carrots, covering them completely.
- Arrange the sliced butter evenly over the cake mix. Sprinkle chopped walnuts on top.
- Bake for 45-50 minutes, or until the top is golden brown and the edges are bubbling.
- About 10 minutes before the bake time is up, check for any large dry patches of cake mix. If needed, place a small piece of butter on top of dry areas.
- Let the cake cool slightly before serving. Enjoy warm on its own, with vanilla ice cream, or drizzled with cream cheese frosting.
Notes
- Store leftover cake in an airtight container in the refrigerator for up to 5 days. Reheat individual servings in the microwave for about 20–30 seconds or in a 300 degrees F oven for about 10 minutes until heated through.
- To freeze, let the cake cool completely, then wrap the baking dish tightly in plastic wrap and foil or transfer individual servings to airtight containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.