Duncan Hines Carrot Cake Mix Adding Pineapple Recipes

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CARROT CAKE (CAKE MIX)



Carrot Cake (Cake Mix) image

this is delicious, I started making it with a Duncan Hines carrot cake mix in the 1980's and had to switch to Betty Crocker when Duncan stopped making it. I actually made it for Miss Picky's first birthday and she will be 25 in June. The pineapple and raisins really make it moist and the the chopped pecans add a different texture. Try it with cream cheese frosting.

Provided by mandabears

Categories     Dessert

Time 55m

Yield 1 bundt cake

Number Of Ingredients 7

1 (18 1/2 ounce) package carrot cake mix, betty crocker
1/4 cup water, i usually substitute milk
1/2 cup vegetable oil
4 eggs
1 (8 ounce) can crushed pineapple with juice, undrained
1/2 cup chopped nuts, i always use chopped pecans
1/2 cup raisins

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour a bundt pan.
  • I use Bakers Joy spray.
  • Beat cake mix, water (milk), oil, eggs and pineapple on low speed 3 minutes.
  • Stir in nuts and raisins.
  • Pour into prepared pan.
  • Bake for 50-55 minutes or until toothpick comes out clean.
  • Cool in pan 15 minutes.
  • Remove from pan and cool on wire rack.
  • Cool at least 1 hour before frosting.

Nutrition Facts : Calories 4193.9, Fat 216, SaturatedFat 32.8, Cholesterol 846, Sodium 3723.5, Carbohydrate 527.3, Fiber 10.7, Sugar 80.4, Protein 66.9

CLAUDIA LAMASCOLO



Claudia Lamascolo image

This is a delicious semi-homemade carrot cake made using a cake mix. It's moist, easy and delicious you will fool the best of bakers!

Provided by Claudia Lamascolo

Categories     cake, dessert, Easter

Time 55m

Yield 10

Number Of Ingredients 12

Carrot Cake tastes like a scratch cake!
1 package of spice cake or carrot cake mix ( I used spice cake)
2 cups of shredded carrots
1 - 8 oz can of crushed pineapple drained
Topping
1/2 cup of shredded coconut (I like mine toasted, just spread on parchment paper and put in the oven at 350 degrees until browned)
1/4 chopped finely chopped raisins dark or golden
1/2 cup chopped pecans set aside
Frosting:
1 8 oz tub of whipped topping
2 packages of cream cheese
2 cups of powdered sugar

Steps:

  • Preheat your oven to 350 degrees.
  • Make cake as directed on package stirring in carrots and drained pineapple.
  • Note: If you love more in your cake than on the frosting add pecans or walnuts and raisins, fold in 1/2 cup of each at this step
  • Pour into any size pan bundt, 13 x 9 or 2 - 9 inch round pans that have been greased. (You can also use two 8 inch well-greased cake pans. Even use pans that are characters ( example for Easter I use a bunny-shaped pan)
  • Bake 25 minutes, depending on what kind of pan you use. Use the toothpick method in the center to check if it comes out clean. Cool completely before frosting the cake.
  • For the Frosting:
  • Beat cream cheese and sugar with a mixer until well blended, add whipped topping.
  • Spread over cooled cake and top with a mixture of nuts, coconut, and raisins.
  • Keep refrigerated.

Nutrition Facts :

DUNCAN HINES CARROT CAKE CHEESECAKE



Duncan Hines Carrot Cake Cheesecake image

Make and share this Duncan Hines Carrot Cake Cheesecake recipe from Food.com.

Provided by scarley

Categories     Cheesecake

Time 4h30m

Yield 8-10 serving(s)

Number Of Ingredients 16

1 (20 ounce) box duncan hines decadent carrot cake
1 cup hot tap water (for soaking carrots and raisins)
2 eggs
1/4 cup vegetable oil
8 1/2 ounces crushed pineapple, packed in juice, drained well, reserve juice
1/2 cup coconut (optional)
1/2 cup chopped walnuts
2 (8 ounce) packages cream cheese
3/4 cup sugar
2 1/2 teaspoons vanilla extract
3 eggs
2 ounces cream cheese (softened)
1 tablespoon butter (softened)
2 cups powdered sugar
1 1/2 teaspoons vanilla extract
2 tablespoons pineapple juice

Steps:

  • Carrot Cake:
  • Soak carrots and raisins in 1 cup HOT tap water, allow to stand for 5 minutes Drain and squeeze out excess water from carrots and raisins.
  • In mixing bowl add dry mix, 2 eggs, 1/4 cup oil. Add well drained carrots, raisins and pineapple. Add coconut and walnuts. Mix well by hand. Spread 2 cups of carrot cake on bottom of a greased 9-9 1/2" springform pan. Reserve remaining carrot cake.
  • Cheesecake:
  • In large bowl beat cream cheese, sugar and vanilla until smooth. Beat in eggs.
  • Spread 1/2 of the cheesecake batter on top of the carrot cake. Spoon on remaining carrot cake and top with remaining cheese cake batter. Do not marble with knife.
  • Bake in a 350° preheated oven for 50-60 mins or until cake is set and cooked through.
  • Cool to room temperature. When cake is cooled frost with Pineapple Cream Cheese frosting. Or top with Duncan Hines Cream Cheese Frosting. Refrigerate for 3 hours and serve chilled.
  • Beat Cream cheese, butter, vanilla, and pineapple juice until smooth. Beat in powder sugar until smooth. Frost top of cheesecake.

Nutrition Facts : Calories 604.7, Fat 38.4, SaturatedFat 17.2, Cholesterol 206.2, Sodium 244.4, Carbohydrate 57.1, Fiber 0.7, Sugar 53.7, Protein 10

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