Sunday, January 27, 2013

Pineapple-Carrot Dump Cake

  • 1 stick of butter, softened
  • 1 can crushed pineapple (20 oz)
  • 1 carrot cake box mix
  1. Preheat oven to 350 degrees F.
  2. Combine softened butter, crushed pineapple, and cake mix until blended. 
  3. Pour into a prepared baking dish.
  4. Bake for 40 minutes at 350 degrees F.
Hint:  This is a very moist cake and while it is good as cooked - I imagine it would also be tasty with a bit of cream cheese icing.  Traditional dump cake recipes do not call for the ingredients to be mixed together prior to baking...I chose this method instead so that I can make single serving cupcake for my crew.  Plus, I always worry about those dump cakes getting baked thoroughly.  Silly, right?  Maybe...but it sure tastes good!  Enjoy!!


  1. MiMi, just letting you know that your link to Food on Friday: Chillies and Other Spicy Stuff was featured in my Need Some Inspiration? Series today. Have a nice week.

  2. Mimi, what an interesting use of carrot. Please drop me a line on if you are ok with me linking it up to my blog. Cheers

  3. I'm going to try a Apple and Pineapple dump cake with Carrot cake crust. I hope it turns out!

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