Carrot Cake Bread Pudding Bundt
Delicious twist on a favorite!
Recipe Summary
Prep Time
25 mins
Total Time
1 hr 30 mins
Serves
16
Calories
330
Ingredients
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1 package (2 layer) carrot cake mix
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1/2 cup chopped walnuts
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4 egg(s)
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1 tsp ground cinnamon
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1-1/2 cup milk
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sugar
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1/2 cup vanilla extract
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1 tbsp ginger
Steps to Sunshine!
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Preheat oven to 350°F. Spray a 13x9-inch pan and 12-cup bundt pan with nonstick cooking spray.
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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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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.
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Bake 45 to 50 minutes or until edges start to pull away from sides.
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Cool 10 minutes. Loosen edges and turn out onto serving platter.
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