Pineapple Carrot Cake
This pineapple carrot cake is a nice twist on the more traditional recipe. With the pudding and pineapple it stays nice and moist and you don’t need any frosting on it. A light dusting of powdered sugar is all it takes to make this cake look pretty and taste delicious. That also makes it perfect for lunch boxes.
Pineapple Carrot Cake Recipe
- 1 box yellow cake mix
- 1 small box Jello vanilla instant pudding
- 4 eggs
- 1/4 cup vegetable oil
- 3 cups shredded carrots
- 1-8oz can crushed pineapple
- 1/2 cup chopped walnuts
- 1 tsp cinnamon
1/2 tsp salt
In a large mixing bowl combine cake mix, pudding mix, eggs, vegetable oil, carrots, drained pineapple,nuts, cinnamon and salt.
Blend the batter with electric mixer until it is nice and smooth.
Pour into a greased 10 inch cake pan and bake at 350 degrees for 50-55 min. Cool and dust with powdered sugar.
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