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Carrot Cake Dump Cake

carrot cake dump cake Dessert
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. ...MORE + LESS -

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

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 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.

Expert Tips

  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 18 servings
Calories
320
% Daily Value
Total Fat
13
Saturated Fat
7
Trans Fat
0
Cholesterol
30
Sodium
360
Dietary Fiber
1
Protein
2
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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