Pineapple Carrot Spice Cake
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
32
ingredients
- 1 (18 1/4 ounce) box spice cake mix
- 1 (3 1/2 ounce) package instant vanilla pudding
- 1⁄2 teaspoon ground cinnamon
- 1 (8 ounce) can crushed pineapple in juice
- 1⁄4 cup water
- 1⁄3 cup vegetable oil
- 1 (8 ounce) bag shredded carrots (coarsely chopped)
- 1 cup pecans (chopped & divided)
-
Frosting
- 1 (8 ounce) package cream cheese, softened
- 4 tablespoons butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon ground cinnamon
directions
- Preheat oven to 350 degrees.
- Generously grease and flour a 9x13 baking pan.
- In large mixer bowl, combine cake mix, pudding mix, cinnamon, pineapple with its juice, water, oil, and eggs; Beat at low speed for 30 seconds.
- Increase mixer to medium speed and beat an additional 1 1/2 minutes.
- Fold in carrots and ½ cup of the pecans.
- Spread batter in prepared pan.
- Bake in 350F oven until wooden pick inserted in center comes out clean, about 40 to 45 minutes. Cool the cake completely.
- Frosting-In large mixer bowl, beat cream cheese and butter until creamy.
- Add powdered sugar, vanilla, and cinnamon; beat just until smooth.
- Spread over cooled cake.
- Sprinkle remaining pecans over top.
- Refrigerate several hours before serving.
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