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Beetnik Cake


"This cake is simply great with the odd ingredient of beets. It goes in the oven pink and comes out a nice rich beige color. It's a great way to use up those extra beets you have from your garden. I often ice it with a cream cheese icing."
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1 h 10 m servings 360 cals
Original recipe yields 15 servings (1 - 9x13 inch pan)


  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 50.3g
  • 16%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 320 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  2. In a large bowl, mix together the vegetable oil and sugar until well blended. Beat in the eggs, one at a time, then stir in the shredded beets and pineapple with juice. Combine the flour, baking powder, baking soda, cinnamon, allspice and salt; stir into the beet mixture until just incorporated. Spread the batter evenly into the prepared pan.
  3. Bake for about 45 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean. When cool, frost as desired, or eat plain.

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Read all reviews 34
  1. 41 Ratings

Most helpful positive review

This cake is very similar-tasting to a moist carrot cake. I pureed my beets instead of shredding, I don't know how much difference it made, but it was less messy to prepare that way. I also fr...

Most helpful critical review

Good cake but has an earthy taste to it. For a healthier version, I used whole wheat flour, half the sugar and a can of 14 oz of pineapple (instead of 8oz, to compensate for whole wheat). I also...

Most helpful
Most positive
Least positive

This cake is very similar-tasting to a moist carrot cake. I pureed my beets instead of shredding, I don't know how much difference it made, but it was less messy to prepare that way. I also fr...

Fabulous!! I made it sugar free, gluten free and lower in fat. I heated 1/2 c coconut oil and mixed it with 1.5 c. of z sweet (found at Sprouts/WF), 1 c egg whites, 1 c. unsweetened applesauce...

Delicious! I made this cake into two 8 inch rounds; one to take to a potluck and one for home, they were a big hit with both crowds! The only thing I changed was to glaze one of the cakes with a...

I tried this recipe the other evening. I thought it was very good. To me it had a slight banana flavor to it even though there is no banana in it. It tasted even better the next day. I did frost...

This cake is awesome and a great conversation piece!!! The cake a much, much better with raisins so I highly reccomend you add a half cup raisins.

This cake was unbelievably delicious! My friends husband took some home for his wife (my friend) to try (she hates beets)and let her eat it before he told her beets were in it. She argued with h...

I used uncooked beets, grated in a food processor. I'm not sure if this recipe calls for cooked or uncooked beets, but uncooked worked for us. The texture of the cake was very nice, and there we...

Great recipe! I've begun making this cake several times a year when beets start piling up. It is excellent with walnuts/pecans and cream cheese frosting, though next time I will try a brown suga...

Family LOVED this recipe. It was a big hit topped with cream cheese icing and chopped cherries. Changes: I only had canned beets so I put them into my chopper and let them pureé. To get 2 cup...