CARROT CAKE WITH PINEAPPLE AND COCONUT

If you are a fan of carrot cake, you will want to give this cake a try! Super easy and always a hit!

If you are a fan of pineapple desserts, you will love this Old Fashioned Pineapple Upside Down Cake! It is a classic for a reason.

❤️WHY WE LOVE THIS RECIPE

We love all desserts and making cakes from scratch, but we also love simple and this carrot cake is made from a mix. Sometimes, you just need something super easy, and no one will know it came from a mix. Once you add in all the delicious ingredients, it’s a fantastic recipe.

SWAPS OR CHANGES

If you are not a fan of raisins you can simply leave them out. Some people love to replace raisins with craisins and that would also be delicious. If you are not a fan of coconut you can leave it out too, but honestly it does add to this recipe. The pineapple keeps this cake moist and it’s a wonderful addition. You can make this cake using 8 or 9 inch cake pans. We use olive oil to make this recipe but you could use any oil you prefer.

WHERE ARE THE CARROTS?

This cake is made with a carrot cake mix so there are no shredded carrots. You can check out this recipe for our scratch-made Old Fashioned Carrot Cake.

⭐TIP

If you want to, you can crush up pecans to add to the top of the frosting. You can also make this in a 9X13 but you will need to adjust the cooking time. I also think this would work in a bundt pan but again you would need to adjust the cooking time.

OTHER DELICIOUS CAKES

Carrot Cake with Pineapple and Coconut

Anne Walkup

This carrot cake is a twist on a classic! Super easy, made with a mix but no one would ever know!

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

• 1 package Betty Crocker Super Moist carrot cake mix
• 1/2 cup water
• 1/2 cup vegetable oil
• 4 eggs
• 1 8 oz. can crushed pineapple in juice, undrained
• 1/2 cup chopped nuts we use pecans
• 1/2 cup shredded coconut
• 1/2 cup raisins

Cream Cheese Frosting Ingredients

• 1/2 cup butter or margarine or 8 tablespoons or 1 stick softened
• 1 8 ounce package cream cheese, softened
• 1 teaspoon vanilla extract
• 1 16 ounce box powdered sugar or about 3 1/2 cups

• Heat oven to 350 degrees, grease or spray two 8-inch or 9-inch round pans.  In large bowl, beat cake mix, water, oil, eggs and pineapple(with juice) with electric mixer on low speed for 30 seconds.  Beat on medium speed for 2 minutes.

• Stir in nuts, coconut and raisins.  Pour into pans.  Bake 8 inch rounds 40 to 45 minutes,  9 inch rounds 30 to 35 minutes until toothpick inserted in center comes out clean.

• Cool 10 minutes, remove from pans.  Let cool completely and add frosting.

Keyword Carrot Cake, Carrot Cake with Pineapple

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