Carrot Cake Bread Pudding Bundt

Delicious twist on a favorite!

  • Prep time 25 min

  • Total time 90 min

  • Servings 16

  • Calories per serving 330

Nutrition Facts

You will need

  • 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

  • 4

    eggs

  • 1-1/2

    cups milk

  • 1/2

    cup sugar

  • 1

    tablespoon vanilla extract

  • 1

    teaspoon ground cinnamon

  • 1/2

    teaspoon ground ginger

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.

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  • 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.

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  • 5

    Cool 10 minutes.  Loosen edges and turn out onto serving platter.

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