Comida Kraft
Recipe Box

Pineapple-Carrot Snacking Cake

Pineapple-Carrot Snacking Cake is rated 3.857142857142857 out of 5 by 7.
Prep Time
20
min.
Total Time
45
min.
Servings

9 servings, one square each

low-fat yogurt, wheat cereal, crushed pineapple, carrots, raisins and cinnamon add great texture and flavor to this easy-to-make snack cake.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Preheat oven to 350°F. Beat egg product, brown sugar and butter in large bowl with electric mixer on medium speed until well blended. Add yogurt; mix well. Combine flour, dry cereal, baking powder and cinnamon. Add half of the flour mixture to yogurt mixture; beat until well blended. Add pineapple; mix well. Add remaining flour mixture, the carrots and raisins; beat until well blended.
  • Pour into greased 8-inch square baking pan.
  • Bake 25 min. or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Cut into nine squares to serve.

Special Extra

For a quick-and-easy frosting, beat 4 oz. (1/2 of 8-oz. pkg.) softened PHILADELPHIA Neufchatel Cheese and 1 cup powdered sugar in small bowl with electric mixer on medium speed until well blended. Spread over cooled cake. Sprinkle with 2 Tbsp. chopped PLANTERS Pecans.

Substitute

Substitute dried cranberries for the raisins.

Special Extra

Sprinkle cooled cake lightly with powdered sugar just before serving.

Servings

  • 9 servings, one square each

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 2 Starch
  • 1/2 Fruit
  • 1/2 Fat

Nutrition Bonus

Enjoy! This moist cake is made with carrots, which are rich in vitamin A, and creamy wheat (enriched farina) hot cereal, a good source of iron.

Nutritional Information

Serving Size 9 servings, one square each
AMOUNT PER SERVING
Calories 200
Total fat 3.5g
Saturated fat 2g
Cholesterol 10mg
Sodium 220mg
Carbohydrate 38g
Dietary fiber 2g
Sugars 17g
Protein 5g
% Daily Value
Vitamin A 80 %DV
Vitamin C 4 %DV
Calcium 15 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 1 out of 5 by from I was very disappointed with this recipe. I was very disappointed with this recipe. I was expecting a cake tasting like carrot cake with a tang of pinnapple. Instead, this cake turned out to be very bland with no distinct taste. Also, I feel there was not enough cream cheese. I used 3 oz of cream cheese with 1 cup powdered sugar. I will NOT make this cake again.
Date published: 2002-07-23
Rated 4 out of 5 by from Thise are the ingredients I enjoy in a carrot cake. Thise are the ingredients I enjoy in a carrot cake. I am particular about this. I love carrot cake, pineapple adds to it, and I like to try new recipes.
Date published: 2002-10-11
Rated 4 out of 5 by from Great taste. Great taste. Colorful. Imade it for my co-workers and was asked for the recipe. The blend of flavors gives the regular carrot cake a boost.
Date published: 2002-06-15
Rated 5 out of 5 by from Amazing! Amazing! I made this without carrots and used oatmeal instead of cream of wheat. Make sure to top it with the forsting!
Date published: 2006-08-18
Rated 4 out of 5 by from A very good flavor cake. A very good flavor cake. Also a moist one.
Date published: 2002-05-28
Rated 4 out of 5 by from truly a masterpiece truly a masterpiece
Date published: 2002-10-27
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