Mom's Pineapple-Carrot Cake

Mom's Pineapple-Carrot Cake

45

"This cake brings back memories of Easter, childhood and family."
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Ingredients

servings 717 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 717 kcal
  • 36%
  • Fat:
  • 38 g
  • 59%
  • Carbs:
  • 89.9g
  • 29%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 543 mg
  • 22%

Based on a 2,000 calorie diet

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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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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Drain pineapple and reserve the juice, set aside.
  2. In a large bowl, mix flour, sugar, baking soda, cinnamon and salt. Make a well in the center of flour mixture and add oil, eggs and vanilla. Beat until combined. Fold in carrots, coconut, walnuts and pineapple.
  3. Pour into a 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake pulls away from pan. Cool in pan 15 minutes, then turn out onto a wire rack and cool completely.
  4. In a medium bowl, combine confectioners sugar and 2 tablespoons pineapple juice. Beat until smooth, then drizzle over cake.

Reviews

45
  1. 53 Ratings

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Most helpful positive review

geat recipe. used only 1/2 cup oil and replaced other cup with unsweetened applesauce. fantastic!! moist and delicious

Most helpful critical review

Did not like at all. Will not make again. Came out to oily.

geat recipe. used only 1/2 cup oil and replaced other cup with unsweetened applesauce. fantastic!! moist and delicious

This was very good - it had a tasty, crunchy, crusty exterior and moist interior. The directions didn't specify whether the beating should be done by mixer or hand, so I beat by hand which prob...

OMG! This is the best carrot cake ever! I used pineapple tidbits, out of crushed. I left during the baking of this cake, and did not inform my daughter of the previous reviews that said it may...

Excellent recipe. It took at least l hr. 30 min baking. A keeper. Very moist.

I made "Mom's Pineapple-Carrot Cate" for an Easter Sunday dinner that I was invited to. It was moist and delicious--everyone loved it! Only changes I made was adding 1/4 cp. more oil, & also ad...

I had so many problems with this recipe. I have a Pampered Chef spring form bundt pan, that is 10 inches but too small for this recipe. I had to change the cookie sheet under the cake 3 times du...

I looked and looked for this one recipe. If you like carrot cake you'll LOVE this one!!!

I made the cake for a dinner party. It also took me about 40 minutes more to cook it and it did overflow from my bundt pan but it was great! The others at the party also loved it! moist in th...

This is the best cake ever! Try it with almond extract instead of vanilla. This is definetely a new favorite in the family.