Carrot Cake Bread Pudding Bundt

Delicious twist on a favorite!

Prep time 25 mins
Total time 1 hr 30 mins
Servings 16
Calories per serving 330
Nutrition Facts Jump to Recipe
Categories Baking, Fall Favorites, Winter Favorites, Vegetarian, Canned pineapple, Raisins, Desserts, Cakes, Pies, Tarts, Muffins, Greater than 60 mins

Ingredients

  • 1 package (2 layer) carrot cake mix
  • 1 can (20oz.) DOLE® Canned Pineapple Chunks in 100% Pineapple Juice, drained
  • 1/2 cup chopped walnuts
  • 1/2 cup DOLE® California Seedless Raisins
  • 4 eggs
  • 1-1/2 cup milk
  • 1/2 cup sugar
  • 1 tbsp vanilla extract
  • 1/2 tsp ginger
  • 1 tsp ground cinnamon

Method

  1. Preheat oven to 350°F.  Spray a 13x9-inch pan and 12-cup bundt pan with nonstick cooking spray.
  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.
  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.
  4. Bake 45 to 50 minutes or until edges start to pull away from sides.
  5. Cool 10 minutes.  Loosen edges and turn out onto serving platter.

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