Easy Cake Mix Carrot-Pineapple Cake

Total Time
10 mins
30 mins
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  • 2 large eggs, lightly beaten
  • 1 (8 ounce) can crushed pineapple (undrained)
  • 1 (8 1/4 ounce) package yellow cake mix (do not use the "pudding added" cake mix for this)
  • 13 cup mayonnaise or 13 cup salad dressing
  • 1 12 teaspoons cinnamon
  • 1 pinch nutmeg
  • 1 cup shedded carrot
  • 1 cup chopped walnuts or 1 cup pecans
  • cream cheese frosting


  1. Set oven to 350 degrees.
  2. Grease a 13 x 9-inch baking dish.
  3. In a large bowl whisk eggs, then add in all remaining ingredients except the cream cheese frosting; mix to combine well.
  4. Transfer to prepared baking pan.
  5. Bake for about 30-35 minutes or until cake tests done.
  6. Cool completely then frost with cream cheese frosting.
Most Helpful

5 5

I used a carrot cake mix (which saved my knuckles on the shreader ha ha ha), increased the pineapple to 1 1/4 cup, decreased the cinnamon to 3/4 tsp and omitted the nutmeg (the carrot cake mix has spices in it already) and added 1 cup of dark raisins. My family went nuts. The pineapple, mayonnaise and raisins made this the easiest moist cake I have ever made. Only bummer is I could not add the nuts since I am allergic. But other than that my family had only one other complaint. I did not make a back up! They ate the first one so fast.

5 5

Great carrot cake! I took the advice of another reviewer and used a carrot cake mix as I couldn't find cinnamon or nutmeg in my cupboard. Also added coconut and raisins. I used a big can of pineapple, might have been bigger than what the recipe calls for, but still turned out great! I needed to cook it longer because of that. It made two 9" cakes. My company really enjoyed it but I didn't tell them how easy it was!

5 5

This was so easy and delicious. The recipe calls for 8 1/4 ounce cake mix. I assumed that it was 18 1/4 mix and it turned out fine.