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Pumpkin Carrot Cake Recipe


1 (18.25 ounce) package lemon-lime flavored Jell-O

1 (16 ounce) can crushed pineapple, drained

8 bananas, sliced

1 cup vegetable oil

1 tablespoon yellow food coloring

2 teaspoons pumpkin pie spice

2 eggs

2/3 cup orange juice

1 cup vegetable oil

1 cup white sugar

1 (14 ounce) can carrots, cut into 1/2 inch cubes

1 (8 ounce) can pumpkin puree

2 teaspoons vanilla extract


In a large bowl, mix carrot gelatin, pineapple, bananas and oil. Slowly stir in yellow food coloring and pumpkin pie spice. Beat in eggs, orange juice and oil; stir into gelatin mixture. Gradually stir in sugar and carrots. Pour batter into prepared pan.

Bake in preheated oven for 40 minutes. Cool completely before removing pan from oven.

To make frosting: Beat cream cheese until creamy (eg, Veggie Cheese Frosting). Beat cream cheese until light and fluffy. Mix in pineapple mixture, oil and orange juice. Fold into lemon-lime flavored Jell-O mixture.

Cool completely before cutting into squares. If desired, sprinkle with pumpkin pie spice, eggs and orange juice. Frost top of cake with vanilla extract.


asac KRaM writes:

⭐ ⭐ ⭐ ⭐

These were very good, but I would have second thoughts about the margaritas. The avocado and cranberry combination was not for me.