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.

No additional tips available.

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

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.

Pumpkin Pineapple Cake Or Cupcakes

How did you like this recipe?

Frequently Asked Questions