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German Carrot Pineapple Cake
Prep Time:
15 minutes
Cook Time:
35 minutes
Makes:
12 servings
Ingredients

1 (18.24 ounces) packa Hill Country Fare German Chocolate Cake Mix

3 large eggs

1/3 cup oil

1 (8 ounce) can crushed pineapples with juice

1 teaspoon pumpkin pie spice

3 carrots, peeled and shredded (3 cups)

3/4 cup chopped walnuts or pecans

1 cup shredded, sweetened coconut

Directions


Heat oven to 350 degrees F. Heavily spray a 9 x 13-inch cake pan with nonstick cooking spr
ay, or grease with softened margarine and dust with 2 tablespoons flour; shake out excess.
Combine cake mix, eggs, oil, crushed pineapple with juice and pumpkin pie spice in a large
mixing bowl. Add 1/3 cup water and mix for 2 minutes on medium speed with an electric mix
er. Stir in shredded carrots, walnuts and coconut with a spoon. Pour batter into prepared
pan.
Bake on center oven rack fro 45 minutes until cake is done. Cool cake completely in pan on
a cake rack. You can frost cake with cream cheese icing, light whipped topping or vanilla
frosting

Nutritional Information


No Nutritional Information Available


Source


No Source Information Available