Accessibility links

Back to recipes

Carrot & Pineapple Cake with Vanilla Buttercream Filling

  • BAKE: 45m
  • SERVES: 12


Carrot Cake Mix 5 x 500g
  • Carrot Cake Mix 5 x 500g
  • Wrights Carrot Cake Mix
  • 60ml sunflower oil
  • 200ml water
  • 80g crushed pineapple chunks
  • 140g butter
  • 280g icing sugar
  • 1-2 tbsp. of milk
  • 1 tsp of vanilla extract




In a large bowl I combined all ingredients until smooth and creamy.

Divided the mixture equally between 2 x lined 7″ tins.

Baked in the oven at 180c for 40-45 minutes.

Left it to cool in the tins for 10 minutes and then turned out onto a wire rack to cool.

Once cool I made the buttercream by mixing the 140g butter with 280g icing sugar, 1-2 tbsp. of milk and 1 tsp of vanilla extract.

I then filled a piping bag with a nozzle attached and filled the middle with buttercream.

Placed the top layer onto the buttercream and then piped some simple flower shapes on top to finish.

“Thank you for all the news of the Cake and Bake Show. Just to let you know that we had a Coffee Morning last Saturday to raise money for the local Girl Guides and Brownies. My friends and I ran the cake stall and I must thank you for the cakes mixes. They proved invaluable for making the cakes which all sold very quickly. Thank you again We at Wright's were delighted to receive this comment - especially with the Big Hour Cake Sale coming up at the end of the month! ”

Nita Higgins

Deb's Tips

This cake was demonstrated within the Competition Theatre at The Cake & Bake Show, London's Earls Court October 2014 and Judged by Wendi Peters and Britain's Best Bakery Judge, Peter Sidwell. Deb the Bread

We use cookies to give you the best online experience. By agreeing you accept the use of cookies in accordance with our cookie policy.