Pumpkin Pineapple Cake Or Cupcakes Recipe

Name: Pumpkin Pineapple Cake Or Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (15 oz.) cans pumpkin puree; 2 (20 oz.) cans crushed pineapple; 3 cups grated carrots; 8 eggs; 3 cups sugar (or 1 1/5 C honey); 1 cup unsweetened applesauce; 1/2 cup vegetable oil; 8 cups gluten free flour; 4 tsp. baking soda; 2 tsp. baking powder; 1 tsp. salt; 1 tsp. ground cinnamon; Frosting (Optional); 2 (8 oz.) pkg. cream cheese, at room temperature; 1 cup (2 stick) unsalted butter, at room temperature; 4 cups confectioners' sugar; 2 tsp. vanilla extract

Servings: persons

2 (15 oz.) cans pumpkin puree
2 (20 oz.) cans crushed pineapple
3 cups grated carrots
8 eggs
3 cups sugar (or 1 1/5 C honey)
1 cup unsweetened applesauce
1/2 cup vegetable oil
8 cups gluten free flour
4 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
Frosting (Optional)
2 (8 oz.) pkg. cream cheese, at room temperature
1 cup (2 stick) unsalted butter, at room temperature
4 cups confectioners' sugar
2 tsp. vanilla extract

1
1. Oil a 9-by-13-inch pan or two 12-cup muffin pans.
2
2. In a large bowl, combine pumpkin, pineapple, carrots, eggs, sugar, applesauce, and oil. Mix well with an electric mixer on medium speed.
3
3. In a separate bowl, mix flour, baking soda, baking powder, salt, and cinnamon.
4
4. Stir into pumpkin mixture until well blended. Pour into prepared pan(s).
5
5. Bake at 350 F. for about 60 to 70 minutes for cake, 35 to 40 minutes for cupcakes, or until a toothpick inserted comes out clean or with just a few moist crumbs, .
6
6. Cool pan(s) on a wire rack.
7
7. When cool, cake or cupcakes may be served unfrosted.
8
If frosting is desired: prepare the cream cheese frosting.
9
1. In a large bowl beat together the cream cheese and butter.
10
2. Add the confectioners' sugar and vanilla and beat until smooth and light.
11
3. Spread over the surface of the cake or cupcakes and serve.

3500

kcal

Calories

115

Fat

572

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 (15 oz.) cans pumpkin puree, 2 (20 oz.) cans crushed pineapple, 3 cups grated carrots, 8 eggs, and more.

Yes, Pumpkin Pineapple Cake Or Cupcakes 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!

Pumpkin Pineapple Cake Or Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions