Carrot Pineapple Bundt Cake

For dinner this evening, I’m doing a Hawaiian themed dinner…for the first time.  I’m nervous, yet excited.  Since this is experimental, there won’t be any decorations, music, or games this time…just a Hawaiian style menu.  And since this is a first time theme with ALL experimental recipes, my guinea pigs are my family.  Lucky them, right?!  I know.  The good thing is that I’ll get some really honest feedback on the food, which will allow me to tweak the recipes to make them better for next time.  You know, make them REALLY good for dinner guests, and not just family.  Ha!

carrot pineapple bundt (1)

This is the dessert that was picked for tonight’s menu.  I wanted to make something fruity, but without the chunks…since there are some picky eaters this evening.  With this recipe, I pureed the carrots and pineapples with the oil and vanilla, and followed the rest of the directions.  This way, we can experience the flavor without texture being an issue.

carrot pineapple bundt (2)

The end result?  I called my brother after wolfing down a piece to tell him that he would like the cake.  He said, “Oh good, so if I don’t like dinner, then I can go straight to dessert?”  Absolutely.  In fact, I’m wondering if he’ll “fake” liking dinner just to eat a double serving of dessert.  I wouldn’t be surprised.

Carrot Pineapple Bundt Cake Recipe:

3 cups all purpose flour

2 teaspoons baking soda

2 teaspoons cinnamon

1/2 teaspoon salt

2 cups sugar

1 1/2 cups vegetable oil

2 cups finely grated carrots

8 oz. pineapple (cut into chunks, pureed, canned)

2 teaspoons vanilla

1 cup finely chopped pecans (optional)

3 eggs

Preheat oven to 350 degrees F.  Grease and flour bundt pan.  Sift flour with soda, cinnamon and salt.  In large bowl using an electric mixer, combine sugar and oil.  Add half of the flour mixture and mix well.  Beat in carrots, pineapple, vanilla and nuts.  Add remaining flour mixture; beat well.  Add eggs, one at a time, beating well after each addition.  Pour into prepared pan and bake 60 to 70 minutes.  Cool completely, drizzle with pineapple glaze.

Pineapple Glaze:

1 cup powdered sugar

1-3 tablespoons pineapple juice (depends on consistency you want)

Stir together sugar and juice until desired consistency.  Drizzle on top of cooled cake, save extra glaze to add to slices while serving.


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