Carrot Dump Cake

By srumbel

Our family loves carrot cake so much, I experimented to find an easy way to make it so we could enjoy it all the time. This supermoist version makes my family smile when it suddenly appears on the table. —Bonnie Hawkins, Elkhorn, Wisconsin
from tasteofhome.com

Ingredients

• 1 can (8 ounces) crushed pineapple
• 1 cup shredded carrots (2 medium carrots)
• 1 cup finely chopped walnuts
• 1 package spice cake mix (regular size)
• 3/4 cup unsalted butter, melted
• Whipped cream, optional

Preparation

Step 1

Preheat oven to 350°. Mix pineapple, carrots and walnuts; spread into a greased 11x7-in. baking dish. Sprinkle with cake mix; drizzle with butter.
Bake until golden brown, 25-30 minutes. Cool on a wire rack. If desired, serve with whipped cream. Yield: 12 servings.



Nutritional Facts

1 piece: 339 calories, 21g fat (9g saturated fat), 31mg cholesterol, 263mg sodium, 37g carbohydrate (20g sugars, 1g fiber), 4g protein.