Ultimate "24-Carat" Cake

From Betty's Soul Food Collection... SuperMoist® carrot cake mix is bejeweled with sweet crushed pineapple, chopped nuts, coconut and raisins--creating a gem of a dessert.

Recipe from Betty Crocker
Ultimate 24-Carat Cake
20 mins
2 hrs 15 mins
by 4.5 3  people
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Related Categories:

Cake, Carrot Cake, Desserts
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  • 1 package Betty Crocker® SuperMoist® carrot cake mix
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1 can crushed pineapple in juice, undrained (8 ounces)
  • 1/2 cup chopped nuts
  • 1/2 cup shredded coconut
  • 1/2 cup raisins
  • 1 tub Betty Crocker® Rich & Creamy cream cheese frosting (1 pound)
Heat oven to 350 degrees F. Grease bottoms only of two 8-inch or 9-inch round pans with shortening or spray bottoms with cooking spray; lightly flour.
In large bowl, beat cake mix, water, oil, eggs and pineapple (with juice) with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in nuts, coconut and raisins. Pour into pans.
Bake 8-inch rounds 40 to 45 minutes, 9-inch rounds 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.
Fill layers and frost side and top of cake with frosting. Store covered in refrigerator.
High Altitude (3500-6500 ft): Heat oven to 375 degrees F. Use 9-inch pans. Stir 1/3 cup Gold Medal® all-purpose flour into dry cake mix. Decrease oil to 1/3 cup.

nutrition information

Per Serving: cal. (kcal) 370, Fat, total (g) 24, chol. (mg) 80, carb. (g) 2, pro. (g) 5, sodium (mg) 400, Starch () 1, Other Carb () 2, Fat () 5, Percent Daily Values are based on a 2,000 calorie diet
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