Carrot Cake-Apple Bread Pudding

Carrot Cake-Apple Bread Pudding


  • Cooking spray

  • 1 package frozen carrot cake 17.5 ounces, thawed and cut into 1-inch cubes.

  • 1/2 cup chopped walnuts

  • 1/2 cup dried apples finely chopped

  • 1 1/4 cups milk

  • 1 box instant butterscotch pudding mix 4-serving size

  • 1/2 teaspoon ground cinnamon

  • 2 tablespoons butter cut into pieces

  • Frozen whipped topping thawed


  1. Preheat oven to 350°F. Coat a 2-quart casserole dish with cooking spray.

  2. In a large bowl, combine carrot cake cubes, walnuts, and apples. In a small bowl, whisk together milk, pudding mix, and cinnamon. Pour over carrot cake mixture, stirring gently. Pour into prepared casserole dish. Dot with butter.

  3. Bake for 35-45 minutes, or until hot in center. Serve warm with whipped topping.

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