8oz can crushed pineapple, drained (or 1 c fresh chopped pineapple)
1/2 c chopped pecans
Icing - for layer cake - 1/2 c butter
1/2 t almond extract
8 oz pkg cream cheese, softened
1 lb confectioners sugar
glaze - for bundt cake - 10 oz jar apricot or peach speadable fruit preserves
2 T grand Marnier
Preheat oven to 350. Sift flour with baking soda, baking powder, salt, cinnamon and sugar. In a large bowl beat eggs and add oil, carrots, celery, pinapple and nuts. Add flour mixture and mix at medium speed about 2 minutes.
Grease and flour three 8 inch cake pans or one bundt pan. Pour batter into pans and bake 35 minutes for layer cakes or 50 to 60 minutes for bundt cake.
TO MAKE ICING FOR LAYER CAKE, cream butter and add almond extract, cream cheese and confectioners sugar. Beat well. Spread icing between layers and on top of cake.
TO MAKE GLAZE FOR BUNDT CAKE, warm preserves gently in a saucepan. Add Grand Marnier and simmer until smooth. Pour warm glaze over cake.
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