Carrot-Pineapple Bundt Cake Recipe

Name: Carrot-Pineapple Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 3/4 oz.) can crushed pineapple; 3 eggs; 1 1/2 c. vegetable oil; 2 tsp. vanilla; 3 c. sifted cake flour; 2 c. sugar; 2 tsp. baking soda; 2 tsp. cinnamon; 1 1/2 tsp. salt; 1 tsp. baking powder; 2 c. grated carrots; 1 1/2 c. chopped walnuts

Servings: persons

1 (8 3/4 oz.) can crushed pineapple
3 eggs
1 1/2 c. vegetable oil
2 tsp. vanilla
3 c. sifted cake flour
2 c. sugar
2 tsp. baking soda
2 tsp. cinnamon
1 1/2 tsp. salt
1 tsp. baking powder
2 c. grated carrots
1 1/2 c. chopped walnuts

1
Preheat oven to 325u00b0.
2
Drain liquid from pineapple into large mixer bowl; reserve pineapple.
3
Add eggs, oil and vanilla to liquid; beat until mixed.
4
Add flour, sugar, baking soda, cinnamon, salt and baking powder.
5
Beat on medium speed 3 minutes. Stir in reserved pineapple, carrots and walnuts.
6
Pour into a greased 10-inch Bundt pan.
7
Bake until a wooden pick inserted in the center is withdrawn clean, about 1 1/2 hours.
8
Cool in pan on a wire rack for 30 minutes.
9
Remove cake from pan and cool on a wire rack until completely cooled.

2687

kcal

Calories

158

Fat

288

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (8 3/4 oz.) can crushed pineapple, 3 eggs, 1 1/2 c. vegetable oil, 2 tsp. vanilla, and more.

Yes, Carrot-Pineapple Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot-Pineapple Bundt Cake

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