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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 4 |
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this is delicious, I started making it with a Duncan Hines carrot cake mix in the 1980's and had to switch to Betty Crocker when Duncan stopped making it. I actually made it for Miss Picky's first birthday and she will be 25 in June. The pineapple and raisins really make it moist and the the chopped pecans add a different texture. Try it with cream cheese frosting. Ingredients:
1 (18 1/2 ounce) package carrot cake mix, betty crocker |
1/4 cup water, i usually substitute milk |
1/2 cup vegetable oil |
4 eggs |
1 (8 ounce) can crushed pineapple with juice, undrained |
1/2 cup chopped nuts, i always use chopped pecans |
1/2 cup raisins |
Directions:
1. Preheat oven to 350 degrees.
2. Grease and flour a bundt pan.
3. I use Bakers Joy spray.
4. Beat cake mix, water (milk), oil, eggs and pineapple on low speed 3 minutes.
5. Stir in nuts and raisins.
6. Pour into prepared pan.
7. Bake for 50-55 minutes or until toothpick comes out clean.
8. Cool in pan 15 minutes.
9. Remove from pan and cool on wire rack.
10. Cool at least 1 hour before frosting.
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