Make Cake: Spray a 9-inch round cake pan with cooking spray. Line bottom of pan with parchment paper; coat paper with spray. Set pan aside.
This cake bakes in one 9-inch cake pan and gets cut in half horizontally. To make it even easier, use Hy-Vee Short Cuts pre-cut pineapple chunks.
Servings and Ingredients
|Pineapple Carrot Cake|
|1 c. Hy-Vee brown sugar, packed and divided|
|1 pt. Hy-Vee Short Cuts pineapple chunks|
|1 tbsp. Hy-Vee honey|
|1 tbsp. dark rum|
|3 tsp. Hy-Vee ground cinnamon, divided|
|2 c. Hy-Vee all-purpose flour|
|2 tsp. Hy-Vee baking soda|
|2 tsp. Hy-Vee salt|
|1 tsp. Hy-Vee ground nutmeg|
|3 c. carrots, shredded and lightly packed|
|¾ c. Hy-Vee granulated sugar|
|¼ c. Hy-Vee vegetable oil|
|3 Hy-Vee large eggs|
|Chopped walnuts, for garnish|
|6 tbsp. Hy-Vee salted butter, softened|
|¾ (8-oz.) pkg. Hy-Vee plain cream cheese, softened|
|1 ½ c. Hy-Vee powdered sugar|
Things To Grab
- Hy-Vee nonstick cooking spray
- 9-inch round cake pan
- Parchment paper
- Baking pan
- Cutting board
- Chef's knife
- 2 medium bowls
- Large bowl
- Electric mixer
- Off set spatula for frosting
Preheat oven to 375 degrees. Sprinkle 1/2 cup brown sugar in a baking pan. Arrange pineapple on top; top with honey, rum, and 1 teaspoon cinnamon. Roast 25 minutes, turning pineapple once. Cool; cut into 1/2-inch chunks, using 1 cup for cake.
Combine flour, remaining 2 teaspoons cinnamon, baking soda, salt, and nutmeg in a medium mixing bowl. Beat carrots, granulated sugar, remaining 1/2 cup brown sugar, and oil together in a large mixing bowl. Beat in eggs, one at a time. Stir in flour mixture and pineapple.
Pour batter into prepared pan. Bake 40 to 50 minutes, or until knife inserted near center comes out clean. Cool cake in pan on wire rack 10 minutes. Remove cake from pan and cool completely.
Make Creamy Icing: Beat butter and cream cheese together in a medium bowl until fluffy. Slowly beat in powdered sugar, beating until frosting is smooth.
Cut cake horizontally into two layers and ice with Creamy Icing as desired. Cover and refrigerate for up to 3 days. Garnish with walnuts, if desired.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 75mg
- Sodium: 730mg
- Total Carbohydrates: 68g
- Protein: 5g