I am so excited to give this crockpot dump cake a try. I love making dump cakes because they are so easy to make. Carrot cake and pineapple go together quite well and I anticipate that they will taste amazing when made into a delicious cake. As the author of this recipe says below, this cake will be great with vanilla ice cream. I can see it melting on top of the warm dump cake now. Oh my, that sounds heavenly!
Check out what my pal over at Me Lady Cooks had to say about this amazing recipe:
I’d previously made a cherry crunch dump cake but this time I wanted to use the carrot cake box mix that was taking up space in the cupboard. And what goes best in carrot cake? Pineapple! With pineapple as the base, it would be pineapple upside down carrot cake! I was tempted to call the cake Pineapple Carrot Crunch Dump Cake but that sorta sounded gross. It sounded like the carrots were still crunchy, in the cake. So it shall be Pineapple Crunch Dump Cake and the carrot cake part will just be a surprise to those who eat it.
2 20 ounce cans Dole pineapple chunks and juices
1 box Duncan Hines carrot cake mix
1 stick Kerrygold butter
1 cup Domino brown sugar
½ cup chopped Fisher pecans (optional but really add to the cake!)
Preheat the oven to 350F.
Pour the pineapple chunks and juices into a 9×13-in baking pan. Make sure they’re evenly spread.
Open the cake mix and sprinkle it over the pineapple evenly. Use your fingers to make it evenly spread.
Slice the butter and place in rows over the cake mix. Usually I use 6 rows across, 3 down.
Sprinkle the cup of brown sugar over the top next, coating evenly.
Top with a sprinkling of pecans.
Bake in the preheated oven for 40 minutes or until bubbling around the edges and browned on top.
Serve warm or cold topped with whipped cream or ice cream.
Store covered in the refrigerator.
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Quick Tip: Serve this dessert with whipped cream.
Recipe and image courtesy of Me Lady Cooks.