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Mom's Pineapple-Carrot Cake

Mom's Pineapple-Carrot Cake

Name: Mom's Pineapple-Carrot Cake
Yield: 1 - 10 inch Bundt pan
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

Rating: 4.31 stars

55 Ratings
47 Reviews
6 Photos

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

By Doris Whittle

Recipe Summary

Servings:

Yield:

1 - 10 inch Bundt pan

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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.
Step 4

In a medium bowl, combine confectioners sugar and 2 tablespoons pineapple juice. Beat until smooth, then drizzle over cake.

Nutrition Facts

Per Serving:

717 calories; 7.3 g protein; 89.9 g carbohydrates; 62 mg cholesterol; 543.5 mg sodium. Full Nutrition

Reviews (47)

Most helpful positive review

COOKIE212

05/30/2005

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

Helpful

(23)

Most helpful critical review

DPDMOM

02/12/2009

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

Helpful

(2)

55 Ratings

5 star values: 33
4 star values: 14
3 star values: 4
2 star values: 0
1 star values: 4

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

COOKIE212

05/30/2005

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

Helpful

(23)

KARENKINM

01/20/2005

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 probably accounted for the homey coarse texture (which I prefer). I think this cake could be improved by a combination of spices as an earlier reviewer had suggested and I did cook it an additional 10 minutes - it looked a little jiggley although the knife came out clean. I had half a block of leftover cream cheese in the fridge so I beat that with the pineapple juice and then added the 10X sugar. I spooned that over the cake and topped with additional walnuts. I took the cake to work for a bake sale and had several comments on the beautiful appearance of the cake and 2 requests for the recipe. I will definitely make this again as I love Bundt cakes for their ease of frosting. Read More

Helpful

(11)

Patti Rose

11/14/2005

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 take longer. Anyway she took it out when it beeped. It was nearly raw! LMAO! I put it back in when I got home and it continued to cook beautifully! Thumbs up to the chef! Read More

Helpful

(9)

TRUDY

11/18/2007

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

Helpful

(8)

MARLENE MCCAFFREY

06/28/2003

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 added 1 tsp. ea. nutmeg & allspice & changed 2 1/2tsp. cinnimon to 2 tsp. Instead of Bundt pan I used 9x13 pan. It's definite a 5-star winner! Read More

Helpful

(7)

GROTE

08/29/2002

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 during cooking. Once the cake was done though it tasted awesome. My husband and step father really enjoyed it. I will reserve some batter for cupcakes next time I use this recipe. Thank you Read More

Helpful

(7)

DIXIED

06/26/2003

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

Helpful

(6)

SCHELLYBEAN

09/21/2007

Even though I forgot to put in the pineapple..it was still very moist and delicious. The cake disappeared in a matter of moments. I will make this again. Read More

Helpful

(4)

MAV

06/28/2003

This cake was moist flavorful and yummy! I bake it for a community dinner and receive many compliments and requests for the recipe. I added lemon juice and zest to the cream cheese frosting which enhanced the cake even more. Read More

Helpful

(4)

DPDMOM

02/12/2009

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

Helpful

(2)

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All Reviews for Mom's Pineapple-Carrot Cake

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Nutritional Information

Mom's Pineapple-Carrot Cake

Servings Per Recipe: 12
Calories: 717

% Daily Value *

protein: 15 %

carbohydrates: 29 %

exchange other carbs:

dietary fiber: 12 %

sugars:

fat: 59 %

saturated fat: 34 %

cholesterol: 21 %

vitamin a iu: 48 %

niacin equivalents: 28 %

vitamin b6: 8 %

vitamin c: 5 %

folate: 20 %

calcium: 4 %

iron: 13 %

magnesium: 12 %

potassium: 6 %

sodium: 22 %

thiamin: 32 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Mom's Pineapple-Carrot Cake

1 of 47

All Reviews

COOKIE212

05/30/2005

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

Helpful

(23)

KARENKINM

01/20/2005

Helpful

(11)

Patti Rose

11/14/2005

Helpful

(9)

TRUDY

11/18/2007

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

Helpful

(8)

MARLENE MCCAFFREY

06/28/2003

Helpful

(7)

GROTE

08/29/2002

Helpful

(7)

DIXIED

06/26/2003

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

Helpful

(6)

SCHELLYBEAN

09/21/2007

Even though I forgot to put in the pineapple..it was still very moist and delicious. The cake disappeared in a matter of moments. I will make this again.

Helpful

(4)

MAV

06/28/2003

Helpful

(4)

DPDMOM

02/12/2009

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

Helpful

(2)

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Mom's Pineapple-Carrot Cake

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Mom's Pineapple-Carrot Cake

Ingredients

Directions

Nutrition Facts

Reviews (47)

Most helpful positive review

Most helpful critical review

All Reviews for Mom's Pineapple-Carrot Cake

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Mom's Pineapple-Carrot Cake

Ingredients

Directions

Nutrition Facts

Reviews (47)

Most helpful positive review

Most helpful critical review

All Reviews for Mom's Pineapple-Carrot Cake