Pineapple Carrot Cake Recipe

Ingredients

1

                        box Betty Crocker™ Super Moist™ butter recipe yellow cake mix

1

box (4-serving size) vanilla instant pudding and pie filling mix

1/3

cup water

1/3

cup butter, softened

1

to 2 teaspoons grated orange peel

1

teaspoon vanilla

4

eggs

1

can (8 oz) crushed pineapple, undrained

1 1/2

cups finely shredded carrots (2 to 3 large)

3

cups powdered sugar

1

package (8 oz) cream cheese, softened

2

tablespoons butter, softened

1

teaspoon vanilla

12

chocolate wafer cookies, finely crushed, if desired

15

sugared carrot decorations, if desired

Preparation

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In large bowl, beat all cake ingredients except carrots with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in carrots. Pour into pan.

Bake 44 to 50 minutes (46 to 54 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Cool completely, about 1 1/2 hours.

In large bowl, beat powdered sugar, cream cheese, 2 tablespoons butter and the vanilla on low speed until blended. Beat on medium speed until smooth and creamy. Spread frosting over cake. With knife tip, score cake into 5 rows by 3 rows (15 squares).

Diagonally on each marked cake piece, sprinkle a small amount of crushed cookies for “dirt.” Insert carrot decoration into each piece. Refrigerate 30 minutes before serving. Store covered in refrigerator.

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