Cinnamon And Pineapple Carrot Sheet Cake Recipe

Name: Cinnamon And Pineapple Carrot Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Pitted Prunes (12 Prunes); 1/4 cups Hot Water; 1 package Yellow Cake Mix (18.25 Oz. Box); 1/4 cups Canola Oil; 2 whole Large Eggs; 1 teaspoon Ground Cinnamon; 1 can Crushed Pineapple In Juice, Drained (8 Oz. Can); 1 cup Grated Carrots; 4 ounces, weight Cream Cheese, Softened; 1 cup Confectioners Sugar; 1 whole Whole Lemon, Juiced

Servings: persons

1 cup Pitted Prunes (12 Prunes)
1/4 cups Hot Water
1 package Yellow Cake Mix (18.25 Oz. Box)
1/4 cups Canola Oil
2 whole Large Eggs
1 teaspoon Ground Cinnamon
1 can Crushed Pineapple In Juice, Drained (8 Oz. Can)
1 cup Grated Carrots
4 ounces, weight Cream Cheese, Softened
1 cup Confectioners Sugar
1 whole Whole Lemon, Juiced

1
["1. Preheat oven to 350 degrees and lightly coat a 13"" x 9"" with cooking spray. Set aside.", "2. To make cake: place the prunes and water in a food processor fitted with a steel blade. Pulse until prunes are finely chopped. Scrape down the side of the processor with a rubber spatula. Set the prune puree aside.", "3. Place the cake mix, oil, eggs, cinnamon and puree in a large mixing bowl. Blend with an electric mixer on low speed for one minute. Stop, scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium, and beat for two minutes longer, scraping the sides down if needed. The batter will be thick. Fold in the pineapple and carrots until well distributed. Pour the batter into the prepared pan, smoothing the top with a spatula.", "4. Bake the cake until it's golden brown and springs back when lightly pressed in the center, about 33-37 minutes. Remove the pan from the oven and place it on a rack to cool.", "Frosting:", "1. Blend frosting ingredients (cream cheese, confectioner's sugar and lemon) until smooth.", "2. Once the cake has cooled, spread the top with a thin layer of frosting.", "(This recipe was altered from a 2003 Prevention magazine published recipe.)"]

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 11 ingredients. The key ingredients include: 1 cup Pitted Prunes (12 Prunes), 1/4 cups Hot Water, 1 package Yellow Cake Mix (18.25 Oz. Box), 1/4 cups Canola Oil, and more.

Yes, Cinnamon And Pineapple Carrot Sheet 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.

That's it — enjoy your meal!

Cinnamon And Pineapple Carrot Sheet Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions