Quick n’ Easy Carrot Bundt Cake

Quick n’ Easy Carrot Bundt Cake

  • 1 packet Carrot Cake Dip Mix
  • 8 oz. can crushed pineapple 
  • 1 pkg. yellow cake mix (15.25 oz)
  • 3 eggs
  • 1/2 cup water
  • 1/2 cup oil


  • 1 cup powdered sugar
  • 1 to 2 Tbls. milk
  • 1 Tbls. orange juice or 1 tsp. vanilla extract


In a small bowl mix together Carrot Cake Dip Mix and crushed pineapple, cover and refrigerate for a minimum of 4 hours or overnight. Preheat oven to 350°. In large bowl place all cake batter ingredients. With electric mixer blend for 1 minute. Add Carrot Cake & pineapple mixture and stir until blended. Pour batter into a greased bundt pan. Bake for 39 to 43 minutes or until done. Cake is done when top springs back to touch or when a toothpick is inserted and comes out clean. Cool slightly in pan and then invert onto a serving plate. Pour glaze over warm cake. Spoon any excess glaze from plate back onto cake.


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