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Pineapple-Carrot Cake

Fresh orange peel, carrots and pineapple stirred into a convenient cake mix make this cake a delicious winner.

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( 13 Ratings)

13 Ratings

5 Stars 31%

4 Stars 31%

3 Stars 15%

2 Stars 15%

1 Stars

Member Reviews ( 2 )

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Prep Time 35 min
Total Time 3 hr 30 min
Servings 15

Ingredients

Cake

1: box Betty Crocker® SuperMoist® 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)

Frosting

3: cups powdered sugar

1: package (8 oz) cream cheese, softened

2: tablespoons butter, softened

1: teaspoon vanilla

12: chocolate wafer cookies, finely crushed, if desired

15: sugared carrot decorations, if desired

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Directions

1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In large bowl, beat all cake ingredients except carrots with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in carrots. Pour into pan.
2 Bake 44 to 50 minutes (46 to 54 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Cool completely, about 1 1/2 hours.
3 In large bowl, beat powdered sugar, cream cheese, 2 tablespoons butter and the vanilla on low speed until blended. Beat on medium speed until smooth and creamy. Spread frosting over cake. With knife tip, score cake into 5 rows by 3 rows (15 squares).
4 Diagonally on each marked cake piece, sprinkle a small amount of crushed cookies for "dirt." Insert carrot decoration into each piece. Refrigerate 30 minutes before serving. Store covered in refrigerator.

EXPERT TIPS

Expert Tips

If desired, use a container of Betty Crocker® Whipped cream cheese frosting in place of the homemade frosting.

Look for the sugared carrot decorations in specialty cake-supply stores or websites.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 120),

% Daily Value

Total Fat: 13g; 13%
(Saturated Fat 8g, 8% Trans Fat 0g 0% ),
Cholesterol: 90mg; 90%;
Sodium: 410mg; 410%;
Total Carbohydrate: 58g; 58%
(Dietary Fiber 0g 0% Sugars 44g 44% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 45%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 4%;

Exchanges:

1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 8/25/2012 6:38:39 AM REPORT ABUSE

Rating:

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This reply was: Helpful Inspiring

Posted 6/1/2009 11:49:36 AM REPORT ABUSE shirbert said:

Rating:

I substituted a yellow cake mix for the butter and this cake came out moist and delicious. If you have kids that won't eat carrots they will eat this cake and want more. To ice the cake I made combined 8oz. of cream cheese with two envelopes of Dream Whip. This makes a cream cheese icing that isn't very sweet but very flavorable. I will definately make this cake again.

This reply was: Helpful Inspiring