Pumpkin Carrot Cake Dump Cake
A delightful and easy-to-make Pumpkin Carrot Cake Dump Cake that combines the warm flavors of fall with the comfort of home baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can Pumpkin Puree
- 2 cups Grated Carrots
- 1 box Carrot Cake Mix
- 1 cup Raisins
- 1 cup Unsalted Butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a 9×13 inch baking dish by greasing it with butter or non-stick spray.
- Mix pumpkin puree and grated carrots in a large bowl until well blended.
- Sprinkle the carrot cake mix over the mixture without mixing.
- Add raisins on top of the cake mix.
- Melt the butter and drizzle it evenly over the entire cake.
- Bake for 35–40 minutes until golden and a toothpick comes out clean.
- Cool for 15–20 minutes before serving.
Notes
Serve warm with vanilla ice cream or whipped cream for an extra treat. You can also top with cream cheese frosting for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: pumpkin cake, dump cake, carrot cake, fall recipes, easy desserts, baking
Find it online: https://basilboard.com/one-pan-pumpkin-carrot-dump-cake/