Easy Carrot Cake Dump Cake
This Easy Carrot Cake Dump Cake is a fuss-free, crowd-pleasing dessert made with a box of carrot cake mix, crushed pineapple, and canned carrots. Simply layer the ingredients, top with butter, and bake until golden and bubbling. It delivers all the cozy, spiced flavor of classic carrot cake with a fraction of the effort.
Equipment
- 9x13 inch baking dish
- Nonstick cooking spray
- Knife and cutting board
Ingredients
- 1 box (15.25 oz) carrot cake mix dry, straight from the box
- 1 can (20 oz) crushed pineapple undrained
- 1 can (15 oz) shredded carrots drained
- 1/2 cup unsalted butter 1 stick, thinly sliced
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts or pecans optional
- cream cheese frosting or whipped cream for serving, optional
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish with nonstick cooking spray or a thin layer of butter.
- Spread the undrained crushed pineapple evenly across the bottom of the prepared baking dish. Distribute the drained shredded carrots in an even layer directly on top of the pineapple.
- Sprinkle the ground cinnamon evenly over the carrot layer.
- Pour the dry carrot cake mix straight from the box over the fruit and carrot layers. Use a spoon to spread it into an even layer, reaching all four corners. Do not stir the layers together.
- Arrange the thin slices of butter in a single overlapping layer across the entire surface of the dry cake mix. Aim for full coverage to ensure even browning across the top.
- If using, scatter the chopped walnuts or pecans evenly over the butter slices.
- Bake uncovered for 45 to 55 minutes, until the top is deep golden brown and the edges are bubbling vigorously. The center should appear set and not jiggly when you gently shake the pan.
- Remove from the oven and allow the cake to rest for 10 to 15 minutes before scooping and serving. Serve warm with cream cheese frosting, whipped cream, or a scoop of vanilla ice cream.
Notes
Do not stir the layers at any point before or during baking. Stirring prevents the steam-and-melt process that gives this cake its signature texture. Make sure butter slices fully cover the dry cake mix to avoid dry, unbaked patches on top. Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 2 months. Reheat individual portions in the microwave for 30 to 45 seconds. Spice cake mix can be substituted for carrot cake mix if needed.