Pineapple Carrot Cake

Pineapple Carrot Cake

(6 – 9 Servings)


  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 3 Tbsp. instant vanilla pudding mix
  • 1/2 tsp. nutmeg
  • 1 tsp. cinnamon
  • 2 eggs
  • 1/4 cup oil
  • 1 can (8 oz.) crushed pineapple, drained
  • 3/4 cup carrots, grated
  • 1/2 cup pecans, chopped
  • 1/2 cup flaked coconut
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Golden Yellow Cake Mix


Preheat oven to 350°F. Grease a 9” square pan.

Combine cake mix, pudding mix, nutmeg and cinnamon. Add eggs and oil. Mix on medium for 1 minute. Add pineapple, carrots, pecans and coconut. Blend well. Pour into pan. Bake 30 – 35 minutes or until toothpick inserted in center comes out clean.

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