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Crock-Pot Carrot Cake Dump Cake Recipe
With just a few ingredients you can have a lovely carrot cake dessert that is super easy to make and tastes fantastic! Top with a dollop of whipped cream when serving or drizzle with a cream cheese icing to take it over the top!
Prep Time
5
minutes
mins
Cook Time
2
hours
hrs
Total Time
2
hours
hrs
5
minutes
mins
Course:
Desserts
Cuisine:
American
Keyword:
10 Ingredients Or Less, 5 Ingredients Or Less, Cake, Carrot Cake, Carrots, Dump Cake, Easy Crock-Pot Recipes, Easy Recipes, Pineapple
Crock-Pot Size:
3.5 Quart Crock-Pot, 5 Quart Crock-Pot, 5.5 Quart Crock-Pot, 6 Quart Crock-Pot, 6.5 Quart Crock-Pot, 7 Quart Crock-Pot
Servings:
10
Servings
Calories:
367
kcal
Author:
Heidi Kennedy
Ingredients
20
Ounces
Canned Pineapple Tidbits
Undrained
1
Tablespoon
Granulated Sugar
1
Box
Carrot Cake Mix
I Used Betty Crocker Super Moist Carrot Cake Mix
1
Cup
Unsalted Butter
Melted
Instructions
Add pineapple tidbits (with the juice from the can) to the bottom of a 3.5 quart casserole crock-pot OR a 5 quart or larger slow cooker.
Sprinkle the sugar evenly on top of the pineapple.
Sprinkle the dry cake mix evenly on top of the sugar.
Carefully pour the melted butter evenly over the top of the dry cake mix.
Place a layer of paper towels or a clean flour sack kitchen towel between the lid of the slow cooker and the cooking insert.
Cover and cook on HIGH for 2 hours.
Eat the carrot cake warm from the slow cooker or allow to cool. Serve with freshly whipped cream, whipped topping or drizzle with
cream cheese icing
.
Nutrition
Calories:
367
kcal
|
Carbohydrates:
44
g
|
Protein:
2
g
|
Fat:
20
g
|
Saturated Fat:
13
g
|
Cholesterol:
51
mg
|
Sodium:
310
mg
|
Potassium:
70
mg
|
Fiber:
0.5
g
|
Sugar:
26
g
|
Vitamin A:
700
IU
|
Vitamin C:
9.9
mg
|
Calcium:
80
mg
|
Iron:
0.9
mg