CARROT - PINEAPPLE PUDDING CAKE

CARROT - PINEAPPLE PUDDING CAKE
A nice carrot pineapple cake recipe to try !

Carrot Pineapple Cake INGREDIENTS

• 1 pkg. (2 layer size) yellow cake mix
• 1 pkg. (4 serving size) vanilla instant pudding & pie filling
• 4 lg. eggs
• 1/4 c. oil
• 3 c. grated carrots
• 1 can (8 oz.) crushed pineapple in juice, drained
• 1/2 c. chopped nuts, optional
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1/3 c. flour

Carrot Pineapple Cake INSTRUCTIONS 

Combine cake mix, pudding mix, eggs, oil, carrots, pineapple, nuts, cinnamon, salt and flour in a large mixing bowl. Blend; then beat at medium speed of electric mixer for 4 minutes.
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Pour into greased and floured 10 inch fluted tube pan. Bake at 375 degrees for 50-55 minutes or until cake tester inserted in center comes out clean and begins to pull away from sides of pan. Do not underbake. Cool in pan for 15 minutes then remove from pan and finish cooling on rack. Frost with Cream Cheese Frosting.
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CREAM CHEESE FROSTING:

• 1 (3 oz.) pkg. cream cheese, softened
• 1 tbsp. soft butter
• 1 tsp. vanilla extract
• 2 c. sifted powdered sugar

Combine cream cheese, butter and vanilla in small bowl. Mix with electric mixer at low speed. Beat until smooth and fluffy. Gradually add sugar and continue beating at medium speed until fluffy. The carrot pineapple cake is ready to serve...enjoy it !
carrot-pineapple-cake.

CARROT - PINEAPPLE CAKE 1

CARROT - PINEAPPLE CAKE 1
INGREDIENTS

• 3 c. sifted cake flour
• 2 c. sugar
• 2 tsp. cinnamon
• 1 1/2 tsp. soda
• 1 1/2 tsp. salt
• 1 tsp. baking powder
• 2 c. raw carrots, grated and loosely packed
• 8 oz. can crushed pineapple
• 3 eggs, beaten
• 1 1/2 c. oil
• 2 tsp. vanilla
• Raisins (optional)
• 1 1/2 c. chopped nuts

INSTRUCTIONS
Mix together all dry ingredients. Drain pineapple, reserve syrup. Add pineapple syrup to dry mixture. Add egg, cooking oil and vanilla. Beat 3 minutes. Stir in pineapple, nuts and carrots. bake in greased and floured 12 cup Bundt pan at 325 degrees for about 1 1/2 hour or until cake tests done. Cool in pan 10 to 15 minutes; turn out onto wire rack or serving plate. Top with lemon glaze (below) or served with your favorite rum sauce.Sherrys-simply-spiced-bbq-chicken.

LEMON GLAZE:

• 3/4 c. confectioner's sugar
• 1/4 c. grated carrots
• 1 tbsp. lemon juice

Combine; drizzle over carrot pineapple cake while cake is still warm. Enjoy it !pineapple-carrot-cake.

CARROT - PINEAPPLE CAKE 1 video