Author Notes
Every time I would come to visit my grandma in Powell, Wyoming, she would have a whole bunch of little bundt versions of this cake for me. I have altered it just a tad to highlight my favorite aspects. It is my most requested dessert for potlucks, parties, and lazy days of eating. —Breakfast at Tiffony's
Ingredients
- Cake
-
2 cups
all purpose flour
-
2 teaspoons
baking soda
-
2 teaspoons
cinnamon
-
1/2 teaspoon
salt
-
3
xtra large eggs (beaten)
-
2 cups
sugar
-
3/4 cup
vegetable oil
-
3/4 cup
buttermilk
-
2 teaspoons
vanilla
-
2 cups
carrot ribbons (I use a vegetable peeler)
-
1 cup
rice krispies
-
1
can crushed pineapple (drained)
-
1 cup
coconut chips
- Glaze
-
1 cup
buttermilk
-
1 1/2 cups
sugar
-
2
sticks butter
-
1 teaspoon
baking soda
-
2 tablespoons
corn syrup
Directions
-
Mix the first 4 ingredients in a small bowl and set aside.
-
In a large mixing bowl, combine the next 5 ingredients.
-
Add the dry ingredients to the mixture in the large bowl and stir well.
-
Add the final 4 ingredients and stir until just combined.
-
Pour the batter into 2 greased 9’ cake pans and bake at 350? for 30-45 minutes or until it passes the toothpick test. (Just for fun – listen to the oven while the cakes are baking…. You can hear the ‘Snap! Crackle! Pop!’ of the rice krispies.)
-
Remove the cakes from the oven and place them on a rack to cool slightly.
-
While the cakes are cooling, combine the ingredients for the glaze in a saucepan over medium-high heat, stirring constantly.
-
When the contents froth and boil, remove from heat and pour over still warm cakes. The cake is best after sitting overnight to soak up the glaze.
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