Crock-Pot Carrot Cake Dump Cake Recipe (2024)

FAQs

What is the biggest mistake to avoid when making a dump cake? ›

However, anyone well-versed in the ways of the dump cake will tell you that there is one rule you should never break when making a dump cake. Since it's not a step that you'll ever see in most other cake recipes, it can be easily missed. The mistake to avoid is simple: Don't mix it.

Yes! Is dump cake supposed to be runny? Compared to other kinds of cakes, dump cake does bake up a little less caky and little more gooey thanks to all of the delicious fruit. It has a similar consistency to a fruit cobbler or crisp and is served by the scoop rather than the slice!

Double-wrap unfrosted cake layers to make them airtight.

Bundle each layer in one or more sheets of plastic wrap, then seal the wrapped layers inside large plastic zipper bags individually. By doing so, you'll be keeping the freshly-baked cake off-limits to air and moisture.

When a cake is wet in the middle it is because the edges have cooked faster than the centre. This happens because of the way the cake cooks naturally in the tin – the sides of the cake tin heat up first.

Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream.

Yes, you should refrigerate dump cake once it's baked and cooled. Store the cake in an airtight container in the fridge for 3-5 days. Why is my dump cake powdery? If you've baked your dump cake and there's still cake mix powder on the top, it's likely because the butter wasn't evenly distributed on top of the cake.

For some reason, nearly every dump cake recipe insists that the ingredients are not to be stirred. (In fact, most recipes add extra emphasis to this instruction by writing it in all-caps: DO NOT STIR!!!) The result of this laissez-faire approach is a half-baked cake.

It's important to pay attention to the specifics called for in a recipe, but in general, most cakes are best removed from the pan after cooling for 10 to 20 minutes. Try it too soon, and it may fall apart. Wait too long, and it may stick.

Just as it's incredibly simple to make, Peach Dump Cake is also easy to store and reheat if you have leftovers. It will keep in an airtight container in the fridge for a couple days, after which you can pop it in the microwave before serving warm.

Cream cheese frosting and carrot cake are a little unruly when they're warm, so the fridge is your friend. The cake itself is much easier to frost and slice when it's been refrigerated — the soft, moist crumb contracts when it's chilled and doesn't tear or fall apart as easily.

Do you refrigerate carrot cake with frosting? ›

Temperature. Temperature is a critical factor. Carrot cake with cream cheese frosting should be stored in the refrigerator, while cakes without perishable toppings can be kept at room temperature for a shorter period.

You can leave a cake with cream cheese frosting out over night–the sugar will help preserve it–but if your kitchen is too hot, don't take the risk. Stick it in the fridge!

There are a few reasons why your carrot cake might taste bitter. Too much baking soda: Baking soda is a leavening agent that helps to make cakes rise. However, too much baking soda can give a cake a bitter taste. If you are using a recipe that calls for baking soda, be sure to measure it carefully.

Think thin

It's true that carrots are the star of the show, but aim for finely grated pieces rather than chunky. The finer you grate the carrots, the more evenly they will be distributed throughout the cake (for the perfect texture), and the more evenly the cake and the carrots will bake.

Usually a cake has finished cooking when the edges of the cake pull away from the side of the tin. You should be able to see a gap between the cake and the tin. If your cake is bouncy/springy when you gently press down on it with your finger, it is likely that your cake is ready to be taken out of the oven.