Carrot Cake Bread Pudding Bundt

Delicious twist on a favorite!

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Prep time 25 mins
Total time 1 hr 30 mins
Servings 16
Calories per serving 330

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.
    35:00
  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.
    45:00
  5. Cool 10 minutes.  Loosen edges and turn out onto serving platter.
    10:00

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