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Ultimate "24-Carat" Cake

From Betty's Soul Food Collection... SuperMoist® carrot cake mix is bejeweled with sweet crushed pineapple, chopped nuts, coconut and raisins—creating a gem of a dessert.

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( 54 Ratings)

54 Ratings

5 Stars 52%

4 Stars 26%

3 Stars 11%

2 Stars

1 Stars

Member Reviews ( 19 )

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Prep Time 20 min
Total Time 2 hr 15 min
Servings 12

Ingredients

1: package Betty Crocker® SuperMoist® carrot cake mix

1/2: cup water

1/2: cup vegetable oil

4: eggs

1: can (8 oz) crushed pineapple in juice, undrained

1/2: cup chopped nuts

1/2: cup shredded coconut

1/2: cup raisins

1: tub (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting

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Directions

1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour or spray bottoms only of two 8-inch or 9-inch round cake pans.
2 In large bowl, beat cake mix, water, oil, eggs and pineapple (with juice) with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in nuts, coconut and raisins. Pour into pans.
3 Bake 8-inch rounds 40 to 45 minutes, 9-inch rounds 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
4 Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Place other layer, rounded side up, on top. Frost side and top of cake with remaining frosting. Store covered in refrigerator.

EXPERT TIPS

Expert Tips

Select your favorite type of nuts for this fabulous cake - pecans, walnuts, almonds or hazelnuts work great!

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: 220),

% Daily Value

Total Fat: 24g; 24%
(Saturated Fat 7g, 7% Trans Fat 2g 2% ),
Cholesterol: 80mg; 80%;
Sodium: 400mg; 400%;
Total Carbohydrate: 34g; 34%
(Dietary Fiber 1g 1% Sugars 52g 52% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 0%;
Calcium: 15%;
Iron: 8%;

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;

Carbohydrate Choices:

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

REVIEWS & COMMENTS

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1 - 3 of 19 Reviews View All

Posted 7/3/2012 9:37:10 AM REPORT ABUSE DianeD46 said:

Rating:

Am so happy to see this recipe here, as I was disappointed they took it off the box. I've made this many times, usually as a 9x13 or bundt cake, but am making it today (for a 4th of July picnic tomorrow) as cupcakes. It's always requested by my family. I make it pretty much as directed here and have never had any problem with it falling apart. We are carrot cake lovers in this house and this certainly seems like ultimate carrot cake to us! It's a winner in my book!!

This reply was: Helpful Inspiring

Posted 3/28/2012 7:15:34 PM REPORT ABUSE YoYo801 said:

Rating:

This was a great cake for the cost. I was moist and delicious, moves like crazy off the table.

This reply was: Helpful Inspiring

Posted 12/10/2011 9:32:27 PM REPORT ABUSE Mintb said:

Rating:

I have made this cake for years using Betty Crocker and making it from scratch and I also don't understand how a cake fell apart, unless it was overcooked. I have used applesauce (3/4 cup) like the other reviewer and yes you do have to cook it longer but it's worth it.

This reply was: Helpful Inspiring