Pineapple Carrot Cake with Cake Mix
A soft, ultra-moist Pineapple Carrot Cake made with cake mix. Lightly sweet, tender, and topped with creamy frosting!
Servings 12 serves
Ingredients
Cake
- 1 Box (19 oz. / 540g) Yellow Cake Mix
- 16 oz. 1 can 450 crushed pineapple
- 3 large eggs
- 1/2 cup extra virgin olive oil
- 1 cup shredded carrots, about 1 large carrot
Cream Cheese Frosting
- 4.4 oz. full-fat block cream cheese, softened at room temperature
- 2.8 oz. unsalted butter, softened at room temperature
- 1 3/4 cups powdered sugar
- 1 Tbsp whole milk
- 1/8 tsp salt
Instructions
Cake
- Preheat Oven and Prepare Tin: Preheat the oven to 356ºF (180ºC) fan-forced. Lightly grease a 9 x 13-inch (17cm x 27cm) rectangle cake tin with butter, line the base with parchment paper, and dust the sides with flour. Set aside.
- Mix Ingredients: In the large mixing bowl, combine cake mix, entire can of crushed pineapple including the juice, eggs, and oil. Beat on low-medium speed for 40 seconds until well combined, scraping down the sides as needed.
- Add Carrots: Gently fold the shredded carrots into the batter with a spatula.
- Transfer To Tin: Pour the batter into the prepared tin.
- Bake Cake: Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool Cake: Let the cake cool in the tin for 15 minutes. Then, gently remove it from the tin and transfer it to a wire rack to cool completely.
Cream Cheese Frosting
- Sift Sugar: In a small mixing bowl, sift the powdered sugar and set aside.
- Cream: In a large mixing bowl using electric hand beaters or a stand mixer with the paddle or whisk attachment, beat the softened cream cheese and butter on medium speed for 1 minute until pale and creamy, scraping down the sides as needed.
- Add Sugar: Add half of the sifted sugar, beat on medium speed until just combined. Add the remaining sugar and beat until just combined, about 10-15 seconds.
- Add Liquids: Pour in the milk and add the salt. Beat on medium-high speed for 30 seconds until smooth and thick. If the frosting is too dry and thick, add one more tablespoon of milk and beat until well combined.
- Frost Cake: Once the cake is completely cooled, spread the frosting evenly over the top and the sides of the cake. If it’s warm/humid, place the cake in the fridge to set for 20-30 minutes. Enjoy!
Video
Notes
Store: Keep the cake in an airtight container at room temperature or in the refrigerator for up to 3-5 days.
Freeze: Without the frosting, wrap the whole cake or slices of cake in plastic wrap, then in foil. Place into a freezer-safe airtight container or zip-lock bags. Label with the freeze date. Freeze for up to 3 months.
Thaw: Thaw frozen cake at room temperature for several hours before frosting and serving or overnight in the refrigerator.
Freeze: Without the frosting, wrap the whole cake or slices of cake in plastic wrap, then in foil. Place into a freezer-safe airtight container or zip-lock bags. Label with the freeze date. Freeze for up to 3 months.
Thaw: Thaw frozen cake at room temperature for several hours before frosting and serving or overnight in the refrigerator.