adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pineapple-Carrot Cake
Pineapple-Carrot Cake
0 Likes
Prep Time:
35 minutes
Total Time:
3 hours 30 minutes
Zesty orange, sweet carrots, and juicy pineapple elevate this cake mix to a delectable treat.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Butter Recipe Yellow Cake Mix
  • 1 box (4-serving size) vanilla instant pudding and pie filling mix
  • 1/3 cup water
  • 1/3 cup butter, softened
  • 1 to 2 teaspoons grated orange peel
  • 1 teaspoon vanilla
  • 4 eggs
  • 1 can (8 oz) crushed pineapple, undrained
  • 1 1/2 cups finely shredded carrots (2 to 3 large)
  • 3 cups powdered sugar
  • 1 package (8 oz) cream cheese, softened
  • 2 tablespoons butter, softened
  • 12 chocolate wafer cookies, finely crushed, if desired
  • 15 sugared carrot decorations, if desired
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pan) and spray the bottom of a 13x9-inch pan with baking spray with flour. In a large bowl, mix all cake ingredients except carrots with an electric mixer on low for 30 seconds, then on medium speed for 2 minutes. Gently fold in the carrots and pour the batter into the pan.
  • Bake for 44 to 50 minutes (46 to 54 minutes for dark or nonstick pan) until a toothpick inserted in the center comes out clean. Allow to cool completely, about 1 1/2 hours.
  • In a large bowl, whisk together powdered sugar, cream cheese, 2 tablespoons of butter, and vanilla on low speed until well combined. Increase speed to medium and beat until the mixture is smooth and creamy. Spread the frosting over the cake, then use the tip of a knife to score the cake into 15 squares (5 rows by 3 rows).
  • Sprinkle some crushed cookies on each cake piece diagonally to create a "dirt" effect. Insert a carrot decoration into each piece. Chill for 30 minutes before serving and store covered in the refrigerator.

Similar Recipes