Ingredients
Scale
- 1 box (15.25 oz) Carrot Cake Mix
- 1 can (20 oz) Crushed Pineapple in juice (do not drain)
- 1 tub (16 oz) Cream Cheese Frosting
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan with non-stick cooking spray or butter to ensure the cake releases easily. In a large mixing bowl, empty the entire bag of carrot cake mix. Ensure there are no large clumps in the dry powder before adding the wet ingredients.
- Pour the entire can of crushed pineapple, including all the liquid gold juice, directly into the bowl with the cake mix. Use a spatula or wooden spoon to stir the two ingredients together until just combined. Do not overmix; you want the pineapple distributed evenly. Pour the batter into your prepared baking pan and smooth the top. Place it in the center rack of the oven and bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. If you prefer a “no-bake” style texture that is extra soft, you can also microwave the mixture in a microwave-safe dish for 10-12 minutes.
- Remove the cake from the oven and let it cool completely in the pan. This step is crucial because carrot cake is very moist and needs time to set. Once cooled, spread the cream cheese frosting evenly over the top. For a bakery-style look, use the back of a spoon to create decorative swirls. Slice into squares and serve. If you want to elevate the presentation, sprinkle a few chopped walnuts or a dash of cinnamon on top before serving.
- Cook Time: 35 minutes