You can easily double the recipe and cook it in two round pans or in one 9x13 inch baking dish. Increase cooking from to 40-50 minutes or until toothpick comes out clean.
Author: Garnish and Glaze
For the Cake:
1/2cup1 8-ounce can crushed pineapple, drained (press through mesh strainer)
1cupcarrots, finely grated
3.5ouncessweetened coconut flakes, half of a 7 ounce bag
For the caramel sauce:
1/4cup1/2 stick butter
2teaspoonlight corn syrup
Preheat oven to 350 degrees F (set to 325 if using a dark colored pan). Grease a 9-inch round cake pan with cooking spray.
Mix sugar, oil, eggs, and vanilla together in a bowl and set aside.
In a large mixing bowl, mix the flour, baking soda, baking powder, salt, and cinnamon together. Add the pineapple, carrots, coconut, raisins, walnuts, and oil mixture and mix with a wooden spoon until everything is wet and combined. Pour batter into pan and spread evenly.
Bake for 35-40 minutes or until toothpick comes out clean. Begin making the caramel sauce right after taking the cake out.
For the Caramel Sauce:
In a small sauce pan, heat sugar, butter, buttermilk, and corn syrup over medium. Stir occasionally and once it begins to boil, cook and stir for about 2 more minutes until it barely starts to turn a caramel color. Remove from heat and stir in the vanilla and baking soda. Pour half the caramel sauce over the warm cake (to get it to soak in even more you can poke the cake all over with a fork before pouring on the caramel) and put the remaining in a dish to add to individual servings. Serve with a scoop of vanilla ice cream.