Carrot Cake Bread Pudding BundtDelicious twist on a favorite!Dessert
Preparation Time: 25 minutes
Total time: 70 minutes
1 pkg. (2 layer) carrot cake mix,
1/2 cup chopped walnuts,
1/2 cup DOLE® Seedless Raisins,
1 can (20 oz.) DOLE Pineapple Chunks, drained,
1-1/2 cups milk,
1/2 cup sugar,
1 tablespoon vanilla extract,
1 teaspoon ground cinnamon,
1/2 teaspoon ground ginger,
Step 1: • Preheat oven to 350°F. Spray a 13x9-inch pan and 12-cup bundt pan with nonstick cooking spray.
Step 2: • Prepare cake mix according to the package directions. Pour cake batter into 13x9-inch pan. Bake 35 min. or until toothpick inserted in center comes out clean. Allow to cool 10 min in pan, remove and cool completely.
Step 3: • Cut carrot cake into 1-inch cubes. Layer cake cubes, walnuts, raisins and pineapple chunks in prepared bundt pan. Combine eggs, sugar, milk, vanilla extract, cinnamon and ginger in another bowl; mix until well blended. Immediately pour over cake in bundt pan.
Step 4: • Bake 45 to 50 minutes or until edges start to pull away from sides.
Step 5: • Cool 10 minutes. Loosen edges and turn out onto serving platter.