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™ 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

Save Recipe

Prep 25 min
Total 2 hr 0 min
Servings 18

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

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.

Jul 14, 2017

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.

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.