Dump cakes take easy to a new level. Throw ingredients into one pan, bake and then grab a spoon and share.
INGREDIENTS
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470g pkt traditional carrot cake baking mix, cake mix only
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1 carrot, peeled, coarsely grated
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432g can crushed pineapple in juice
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1/2 cup (125ml) milk
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Icing sugar mixture, to dust
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Double cream or vanilla custard, to serve (optional)
METHOD
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Step 1Preheat oven to 180°C. Grease a 6-cup (1.5L) ovenproof dish. Combine the cake mix and carrot in a bowl.
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Step 2Spread the pineapple in juice evenly over the base of the prepared pan. Spoon over the carrot mixture.
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Step 3Combine butter and milk in a jug. Pour evenly over the carrot mixture.
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Step 4Bake for 45 mins or until top is golden brown and cooked through. Set aside for 5 mins to cool slightly.
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Step 5Dust with icing sugar. Serve warm or at room temperature with cream or custard, if desired.
NUTRITION
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1762 kj
ENERGY
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20g
FAT TOTAL
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12g
SATURATED FAT
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2g
FIBRE
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6g
PROTEIN
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463mg
SODIUM
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32g
CARBS (SUGAR)
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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
