Rating: 4.5 stars 4.4
42 Ratings
  • 5 star values: 28
  • 4 star values: 7
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe Summary

prep:
25 mins
cook:
45 mins
total:
1 hr 10 mins
Servings:
15
Yield:
1 - 9x13 inch pan
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.

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  • 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.

  • 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.

Nutrition Facts

360 calories; protein 4.6g; carbohydrates 50.3g; fat 16.2g; cholesterol 49.6mg; sodium 320.4mg. Full Nutrition
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