Pinterest

1K
Print

2K
Save

477
Facebook

139
Email

215

Carrot Cake Dump Cake

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. MORE + LESS -

Ingredients

box (4-serving size) vanilla instant pudding and pie filling mix

1 1/2

cups milk

box Betty Crocker™ SuperMoist™ yellow cake mix

cups grated carrots

teaspoons ground cinnamon

Pinch ground cloves

Pinch nutmeg

package (8 oz) cream cheese, softened

1/2

cup butter, softened

teaspoon vanilla

cups powdered sugar

1/2

cup toasted chopped pecans

Steps

Hide Images

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.

Jump to Video

Expert Tips

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 Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 320
Calories from Fat: 120

% Daily Value

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;