Pinterest
Print
Save
Facebook
Email

Carrot Cake Dump Cake

Name: Carrot Cake Dump Cake
Prep time: 25 min
Total time: 2 h
Yield: 18
Ingredients: 1 box (4-serving size) vanilla instant pudding and pie filling mix; 1 1/2 cups milk; 1 box Betty Crocker™ Super Moist™ yellow cake mix; 2 cups grated carrots; 2 teaspoons ground cinnamon; Pinch ground cloves; Pinch nutmeg; 1 package (8 oz) cream cheese, softened; 1/2 cup butter, softened; 1 teaspoon vanilla; 3 cups powdered sugar; 1/2 cup toasted chopped pecans

26 Ratings

26 Reviews

0 Questions

Prep 25 min
Total 2 hr 0 min
Servings 18

This delicious twist on carrot cake is as easy as they come, and it all starts with a genius cake mix hack. The quick cream cheese icing gives it serious homemade cred.

By Tablespoon Kitchens

Updated April 20, 2018

Ingredients

1 box (4-serving size) vanilla instant pudding and pie filling mix
1 1/2 cups milk
1 box Betty Crocker™ Super Moist™ yellow cake mix
2 cups grated carrots
2 teaspoons ground cinnamon
Pinch ground cloves
Pinch nutmeg
1 package (8 oz) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla
3 cups powdered sugar
1/2 cup toasted chopped pecans

Steps

1

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
2

In large bowl, beat dry pudding mix and milk with whisk 2 minutes. Stir in cake mix, carrots, cinnamon, cloves and nutmeg. Spread batter evenly in pan.
3

Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely in pan, about 1 hour.
4

In large bowl, beat cream cheese and softened butter with electric mixer on medium speed 1 to 2 minutes, scraping bowl occasionally, until smooth and creamy. Beat in vanilla and powdered sugar until combined.
5

Spread frosting evenly over top of cooled cake. Sprinkle top with pecans.

Store leftovers covered in refrigerator.
Swap homemade cream cheese frosting for Betty Crocker™ Rich & Creamy™ cream cheese frosting, if desired.
To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown.

Nutrition Facts

Serving Size: 1 Serving

Calories: 320

Calories from Fat: 120

Total Fat: 13g; 20%

Saturated Fat: 7g; 34%

Trans Fat: 0g

Cholesterol: 30mg; 10%

Sodium: 360mg; 15%

Potassium: 115mg; 3%

Total Carbohydrate: 48g; 16%

Dietary Fiber: 1g; 4%

Sugars: 36g

Protein: 2g

% Daily Value*:

Vitamin A: 50%; 50%

Vitamin C: 0%; 0%

Calcium: 10%; 10%

Iron: 4%; 4%

Exchanges:

1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Those impressive sky-high carrot cakes with layers upon layers of cream cheese frosting are undoubtedly gorgeous, but you might as well clear a full weekend for the time it takes to prepare one. While we’re all about beautiful cakes, if it’s that carrot cake flavor that you’re really after, skip the fuss and whip up this dump-style carrot cake. All the components of your fancy carrot cake are here: ground cinnamon, cloves and nutmeg deliver the spice and warmth we love and a moist cake is pretty much inevitable given the vanilla pudding mix that’s added to cake mix. And obviously carrot cake isn’t carrot cake without the rich creamy cheese frosting, so we made sure to include a homemade recipe for that. You won’t believe how easy it is to make your own cream cheese frosting or any other frosting for a cake.