Dump cakes take easy to a new level. Throw ingredients into one pan, bake and then grab a spoon and share.

INGREDIENTS

  • 470g pkt traditional carrot cake baking mix, cake mix only
  • 1 carrot, peeled, coarsely grated
  • 432g can crushed pineapple in juice
  • 125g butter, melted
  • 1/2 cup (125ml) milk
  • Icing sugar mixture, to dust
  • Double cream or vanilla custard, to serve (optional)

METHOD

  • Step 1
    Preheat oven to 180°C. Grease a 6-cup (1.5L) ovenproof dish. Combine the cake mix and carrot in a bowl.

  • Step 2
    Spread the pineapple in juice evenly over the base of the prepared pan. Spoon over the carrot mixture.

  • Step 3
    Combine butter and milk in a jug. Pour evenly over the carrot mixture.

  • Step 4
    Bake for 45 mins or until top is golden brown and cooked through. Set aside for 5 mins to cool slightly.

  • Step 5
    Dust with icing sugar. Serve warm or at room temperature with cream or custard, if desired.

NUTRITION

  • 1762 kj

    ENERGY

  • 20g

    FAT TOTAL

  • 12g

    SATURATED FAT

  • 2g

    FIBRE

  • 6g

    PROTEIN

  • 463mg

    SODIUM

  • 32g

    CARBS (SUGAR)

  • 53g

    CARBS (TOTAL)

All nutrition values are per serve

NOTES

Give your dump cake a twist with these tips.

  • Swap the pineapple for other undrained canned fruit in juice or frozen mixed berries.
  • Use any cake mix and swap the grated carrot for dried fruit or nuts, or simply go plain.
  • Add extra flavour to the butter mixture with vanilla bean paste

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