Mom's Pineapple-Carrot Cake recipe

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Ingredients

1 (8 ounce) can crushed pineapple with juice
3 cups all-purpose flour
2 ¾ cups white sugar
1 tablespoon baking soda
2 ½ teaspoons ground cinnamon
1 teaspoon salt
1 ½ cups vegetable oil
4 eggs, beaten
1 tablespoon vanilla extract
1 ½ cups shredded carrots
1 ¼ cups flaked coconut
1 cup chopped walnuts
1 cup confectioners' sugar

Nutrition Info

717 calories
carbohydrate: 89.9 g
cholesterol: 62 mg
fat: 38 g
fiber: 3 g
protein: 7.3 g
saturatedFat: 6.8 g
servingSize: -
sodium: 543.5 mg
sugar: 62.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 - 10 inch Bundt pan

Recipe Note

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

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