Carrot Cake Dump Cake

Prep 25 min
Total 2 hr 0 min
Servings 18

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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.

Ingredients

1 box (4-serving size) vanilla instant pudding and pie filling mix
1 1/2 cups milk
1 box Betty Crocker™ SuperMoist™ golden cake mix
2 cups grated carrots
2 teaspoons ground cinnamon
Pinch ground cloves
Pinch nutmeg
1 package (250 g) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla
3 cups icing 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 centre 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 icing 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™ Whipped 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.