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Pineapple Carrot Cakes

Recipe by An Everyday Easy muffin that is great for breakfast or dessert. By Peggy Pugh


  • Carrot cake mix (Betty Crocker is my favorite)
  • 2 eggs
  • 1 can (20 ounces) crushed pineapple in pineapple juice
  • 1 cup coconut
  • Maraschino cherry halves
  • 1 can sliced pineapple (optional)


Preheat oven to 325 degrees F. Place Flexipan Mini Muffin Tray on Perforated Baking Sheet and set aside.

Place cake mix, eggs and crushed pineapple in Mixing Bowl. Stir until well blended.

Fold coconut into the batter. Fill muffin cups 3/4 full with batter.

Place a cherry half on top of each batter cup.

Bake for 22 minutes.

Optional: While muffins are baking, cut a few slices of pineapple into sixths.

Place a pineapple piece on top of each muffin as soon as they come out of the oven.

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At Demarle at Home, we understand why you cook because we’re cooks too. We understand that eating healthy food together creates moments and memories that last a lifetime. Our products include professional flexible cookware that will transform the way you cook, clean-up and organize your kitchen. We make it easy for you to create nourishing and healthy dinners at home and in turn; you create memories and strengthen those bonds with all who sit at your table.
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