Irresistibly Easy Carrot Cake Dump Cake for Sweet Celebrations
This Carrot Cake Dump Cake is a simple yet delicious dessert that combines warm spices, crushed pineapple, and apple pie filling for a delightful treat.
Equipment
- 9x13 inch baking pan
Ingredients
For the Cake
- 1 box Carrot Cake Mix Swap for a gluten-free cake mix for a gluten-free version.
- 20 oz Crushed Pineapple Undrained, fresh pineapple may be substituted.
- 21 oz Apple Pie Filling Can use homemade or other fruit fillings.
- 1 cup Butter Melted, vegan butter can be a substitute.
Optional Mix-Ins
- 1 cup Shredded Coconut Optional; omit for a nut-free version.
- 1 cup Chopped Pecans or Walnuts Optional; can be replaced with seeds for a nut-free variant.
Instructions
How to Make Carrot Cake Dump Cake
- Preheat your oven to 350°F (175°C).
- Grease a 9x13 inch baking pan with butter or non-stick spray.
- Pour the undrained crushed pineapple into the prepared pan, then ladle the apple pie filling on top.
- Open the carrot cake mix and evenly sprinkle it over the fruit layers.
- Pour the melted butter generously across the dry cake mix.
- If desired, sprinkle shredded coconut and chopped nuts over the cake mix.
- Place the pan in the oven and bake for 35-40 minutes until golden brown.
- Once baked, remove the cake from the oven and allow it to cool for about 10 minutes.
Notes
Serve warm with a scoop of vanilla ice cream for an extra treat.