Skip to main content New<> this month
Get the Allrecipes magazine

Mom's Pineapple-Carrot Cake

Rated as 4.31 out of 5 Stars

"This cake brings back memories of Easter, childhood and family."
Added to shopping list. Go to shopping list.

Ingredients

servings 717
Original recipe yields 12 servings (1 - 10 inch Bundt pan)

Directions

{{model.addEditText}} Print
  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.

Nutrition Facts


Per Serving: 717 calories; 38 89.9 7.3 62 543 Full nutrition

Explore more

Reviews

Read all reviews 47
  1. 55 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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

Most helpful critical review

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

Most helpful
Most positive
Least positive
Newest

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

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 prob...

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...

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

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 ad...

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 du...

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

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.

I made the cake for a dinner party. It also took me about 40 minutes more to cook it and it did overflow from my bundt pan but it was great! The others at the party also loved it! moist in th...