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Carrot Cake Dump Cake

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  • 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.
Created Jul 14, 2017
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  • 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


  • 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

  • Tip 1
    Store leftovers covered in refrigerator.
  • Tip 2
    Swap homemade cream cheese frosting for Betty Crocker™ Whipped cream cheese frosting, if desired.
  • Tip 3
    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

320 Calories, 13g Total Fat, 2g Protein, 48g Total Carbs

Nutrition Facts

Serving Size: 18 servings
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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