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
Ingredients
- 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
Instructions
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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.
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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.
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Cool 10 minutes, remove from pans. Let cool completely and add frosting.
Frosting Instructions:
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Beat together butter and cheese with mixer. Add vanilla extract and powdered sugar and continue mixing until frosting is smooth and of spreading consistency.
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