When it comes to making sweet treats for friends and loved ones’ birthday I always like to kick it up a notch and do something memorable. Well, let me tell ya, you can’t get more memorable than a birthday bundt cake. Plus, this recipe calls for pineapple and carrots, yum! You can even make this cake as a non-birthday dessert and just enjoy the cream cheese frosting sans sprinkles. Do what floats your boat 🙂
Check out what my pal Martha had to say about this recipe:
My mom made me this lovely bundt birthday cake last year and it was a real hit amongst my friends!
I bet it was, Martha!
3cups Gold Medal all-purpose flour
1 cup Domino sugar
1 cup brown sugar
1 1⁄2 teaspoons baking soda
1 1⁄2 teaspoons Morton salt
1 teaspoon baking powder
1 1⁄2 teaspoons McCormick cinnamon
1 (8 oz.) can Dole crushed pineapple in juice
2 cups carrots, grated
3 eggs, room temperature beaten
1 1⁄2 cups Wesson vegetable oil
2 teaspoons pure McCormick vanilla extract
1 1⁄2 cups pecans, chopped
FROSTING or ICING
4 1⁄2 cups confectioners’ sugar
8 oz. Philadelphia cream cheese, at room temperature
1⁄4 cup Kerrygold butter
2 teaspoons milk
2 tablespoons pure vanilla extract
1⁄4 cup pecans, chopped
CAKE: Grease and lightly flour bundt pan.
Combine flour, sugars, cinnamon, baking powder, baking soda, and salt in a bowl.
Drain crushed pineapple, reserving the juice.
In medium sized bowl separate bowl mix the pineapple juice, eggs, vegetable oil, vanilla and mix well.
Add wet ingredients into the dry ingredients. Mix for 3 minutes or until well incorporated.
Stir in carrots, crushed pineapple and chopped pecans.
Pour into pan and Bake at 325°F for 1 1/4 hours (check after one hour with a toothpick and remove cake when the pick comes out dry).
Let the cake cool for 20 mins in the pan and then turn out onto cooling rack. Do not frost till completely cool.
ICING/FROSTING: Mix sugar, cream cheese, butter, milk and vanilla. Fold in chopped pecans and spread onto cool cake.
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Quick Tip: Serve this yummy cake with your favorite ice cream.