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Prep Time

Prep Time

30 min

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Total Time

1 hr

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Calories per serving


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Ingredients (11)
  • 11 tablespoons salted butter, room temperature, divided
  • 3/4 cup brown sugar, divided
  • 1 tablespoon shortening
  • 1 egg, beaten
  • 1 package (17.5 oz.) oatmeal cookie mix
  • 1 cup old fashioned rolled oats
  • 1 tablespoon pumpkin pie spice
  • 1-1/2 cups carrots, very finely chopped
  • 1 can (20 oz.) DOLE® Crushed Pineapple, drained, reserve juice
  • 1/2 cup flaked sweetened coconut
  • 1 cup walnuts, chopped
  1. Preheat oven to 350F.
  2. Combine 8 tablespoons butter and 1/2 cup brown sugar in a large mixing bowl. Cream into a smooth mixture. Add egg and blend well. Blend in the oatmeal cookie mix, oats and pumpkin pie spice mixture. Blend well.
  3. Add the carrots, crushed pineapple, and coconut and blend well. Add walnuts and blend in.
  4. Coat an 8 x 10” baking dish with shortening. 
  5. Spread the thick batter into the pan distributing evenly.
  6. Bake for about 28-32 minutes until a toothpick comes clean from the center.
  7. While the cake is baking, put the remaining 1/2 cup brown sugar in a sauce pan. Add 1/2 cup reserved pineapple juice and remaining 3 tablespoons butter. Bring to boil then reduce to a simmering boil cooking until the liquid is about reduce by half (about 15-18 minutes).; Turn off heat and let the mixture stay warm.
  8. Allow cake to cool before slicing and drizzling the glaze on top.