This Cake is “Unbeetable” – You Won’t Believe The Secret Ingredient!

When you discover the secret ingredient in this cake you will be in for the surprise of your life.

Check out what my pals over at Mr. Food had to say about this recipe:

“When a Mr. Food viewer shared this unusual recipe for Un-Beet-Able Cake, we thought it was a mistake that there were beets in it. But our test kitchen gave it a try, and we’re so glad they did, ’cause it’s, well, un-beet-ably moist and tasty!”

I would have NEVER guessed that there were beets in this cake. It’s not even pink!

Ingredients

• 2 1/2 cups Gold Medal all-purpose flour
• 2 cups Domino sugar
• 2 teaspoons Clabber Girl baking soda
• 2 teaspoons McCormick ground cinnamon
• 1/2 teaspoon Morton salt
• 1 (15-ounce) can beets, drained and chopped
• 1 (8-ounce) can crushed Dole pineapple, undrained
• 1 cup Wesson vegetable oil
• 1 cup Breakstone’s cottage cheese
• 2 Eggland’s Best eggs
• 2 teaspoons vanilla extract
• 3/4 cup chopped Fisher walnuts

Instructions

• Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray; set aside.
• In a large bowl with an electric mixer on medium speed, beat all ingredients except walnuts until well combined. Stir in walnuts, then pour batter into prepared baking dish.
• Bake 45 to 50 minutes, or until a toothpick inserted in center comes out clean. Allow to cool in pan on a wire rack. Serve, or cover until ready to serve.

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Quick Tip: Serve this cake with a scoop of your favorite ice cream. I like butter pecan.

Thank you to Mr.Food for this great recipe.