Carrot Cake Dump Cake Recipe

Name: Carrot Cake Dump Cake
Prep time: 25 min
Cook time: 1 h 35 min
Total time: 2 h
Yield: 18 servings
Ingredients: 1 box (4-serving size) vanilla instant pudding and pie filling mix; 1 1/2 cups milk; 1 box Betty Crocker™ Super Moist™ yellow cake mix; 2 cups grated carrots; 2 teaspoons ground cinnamon; Pinch ground cloves; Pinch nutmeg; 1 package (8 oz) cream cheese, softened; 1/2 cup butter, softened; 1 teaspoon vanilla; 3 cups powdered sugar; 1/2 cup toasted chopped pecans

Ingredients

1 box (4-serving size) vanilla instant pudding and pie filling mix
1 1/2 cups milk
1 box Betty Crocker™ Super Moist™ yellow cake mix
2 cups grated carrots
2 teaspoons ground cinnamon
Pinch ground cloves
Pinch nutmeg
1 package (8 oz) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla
3 cups powdered sugar
1/2 cup toasted chopped pecans

	PREP TIME 25m	COOK TIME 1h35m	TOTAL TIME 2h
YIELD 18 servings

Instructions

Heat oven to 350°F.
Spray bottom and sides of 13x9-inch pan with cooking spray.
In large bowl, beat dry pudding mix and milk with whisk 2 minutes.
Stir in cake mix, carrots, cinnamon, cloves and nutmeg.
Spread batter evenly in pan.
Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean.
Cool completely in pan, about 1 hour.
In large bowl, beat cream cheese and softened butter with electric mixer on medium speed 1 to 2 minutes, scraping bowl occasionally, until smooth and creamy.
Beat in vanilla and powdered sugar until combined.
Spread frosting evenly over top of cooled cake.
Sprinkle top with pecans.