Pineapple Carrot Cake with Crushed Cheerios™

Prep 10 min
Total 1 hr 20 min
Ingredients 5
Servings 10

Surprise your Easter guests with a delicious carrot cake. A crumbly, moist carrot cake with pineapple and topped with Honey Nut Cheerios™ that will be the hit of the party. MORE + LESS -

Ingredients

Betty Crocker™ Super Moist™ cake mix Carrot

(8 ounce) crushed pineapple

cup Honey Nut Cheerios™, crushed

Pineapple slices for garnish

(12 ounce) Betty Crocker™ Whipped Cream Cheese Frosting

Directions

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1

Preheat oven to 350°F.
2

Liberally grease 2 x 9 inch cake pans with nonstick cooking spray.
3

Prepare cake as directed on back of package, stir in crushed pineapple.
4

Pour into prepared pans and bake according to directions on package.
5

Cool in pans for 10 minutes, remove from pans and allow to cool completely. Once cakes have cooled place one cake layer on serving dish, frost and place second layer on top pressing gently to secure cake.
6

Frost entire top layer of cake, sprinkle with crushed Cheerios™ and top with sliced pineapple.

Expert Tips

Add ins – Add 1/2 cup chopped walnut or 1/2 cup raisins to the cake for another layer of flavor.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Surprise your Easter guests with a delicious carrot cake. A crumbly, moist carrot cake with pineapple and topped with Honey Nut Cheerios™ that will be the hit of the party.