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4.27 from 19 votes

Carrot Cake with Pineapple

Prep Time20 mins
Cook Time30 mins
Refrigeration4 hrs
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: cake, carrot, poke cake
Servings: 12 servings
Calories: 518kcal
Author: Christina Hitchcock

Ingredients

Instructions

  • Prepare the cake mix according to the package directions.
  • Stir in drained pineapple and coconut.  
  • Bake cake according to package directions.
  • Leave the cake in the baking dish and allow to cool for 10 minutes.
  • Using a the handle of a wooden spoon, poke about 20-25 holes in the cake making sure to evenly distribute them and being careful not to go all the way through to the bottom of the cake.
  • Pour the sweetened condensed milk evenly over the top of the cake; allow cake to cool completely before the next step.
  • Add the frosting to a large bowl; fold in Cool Whip until thoroughly combined.
  • Spread frosting over top of the cake.
  • Sprinkle chopped pecans over the top of the cake
  • Refrigerate for at least 4 hours.
  • Drizzle caramel sauce over the top of the cake before serving. 
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Notes

When making this easy carrot cake recipe, here a few tips and tricks to try.
  • COOL IT: Let the cake cool slightly before poking the holes and drizzling on the topping. A warm (not hot) cake will absorb the liquid best.
  • GO NUTTY: If you would like to up the nutty flavor add chopped pecans to the cake mix with the pineapple and coconut.
  • DECORATE: When you are going to serve, add a little drained chopped pineapple to the top of the cake. Then add the caramel sauce.
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