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Carrot Cake Dump Cake
Caroline

Carrot Cake Dump Cake

This Carrot Cake Dump Cake combines the cozy flavors of carrot cake, pineapple, and apple pie in a no-mix dessert that bakes up golden and gooey. It’s perfect for holidays, potlucks, or any time you want an easy comfort treat.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 12 squares
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box (15.25 oz / 432g) carrot cake mix
  • 1 can (20 oz / 567g) crushed pineapple, undrained
  • 1 can (21 oz / 595g) apple pie filling
  • 1 cup (227g) butter, melted
  • 1 cup (100g) shredded coconut (optional)
  • 1 cup (115g) chopped pecans or walnuts (optional)

Equipment

  • 9x13-inch baking pan
  • spatula or spoon for spreading layers
  • saucepan for melting butter
  • oven mitts

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray.
  2. Pour crushed pineapple (with juice) evenly across the bottom of the pan.
  3. Spoon apple pie filling on top of the pineapple and spread gently.
  4. Sprinkle dry carrot cake mix evenly over the fruit layer. Do not stir.
  5. Drizzle melted butter evenly across the top to cover as much of the mix as possible.
  6. Sprinkle shredded coconut and chopped nuts for extra crunch and flavor (optional).
  7. Bake for 35–40 minutes, or until the top is golden brown and a toothpick comes out clean.
  8. Let the cake cool slightly before cutting or serving. Enjoy warm or at room temperature.

Notes

  • Ensure butter is poured evenly to avoid dry spots in the cake mix.
  • For a richer flavor, try browning the butter before drizzling.
  • Serve warm with vanilla ice cream or cream cheese frosting for an extra treat.
  • Great for Easter, Thanksgiving, or any occasion where comfort desserts shine.