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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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From the box of Betty Crocker Carrot cake Mix. See recipe for cook time. Ingredients:
1 box betty crocker supermoist carrot cake mix |
1/2 cup water |
1/2 cup vegetable oil |
4 eggs |
1 can (8oz) crushed pineapple in juice, undrained |
1/2 cup chopped nuts |
1/2 cup shredded or flaked coconut |
1/2 cup raisins |
1 container betty crocker rich & creamy cream cheese frosting |
Directions:
1. Heat oven to 350 degrees F (325 for dark or nonstick pans).
2. Grease and flour, or spray with baking spray with flour, bottoms only of (two 8-inch or 9-inch round pans or 13x9-inch pan.
3. In large bowl, beat cake mix, water, oil, eggs and pineapple on low speed 30 seconds.
4. Beat on medium speed 2 minutes.
5. Stir in nuts, coconut and rasinis.
6. Pour into pans.
7. Bake 8-inch round 36 to 40 minutes, 9-inch rounds 29 to 36 minutes, 13x9-inch 37 to 43 minutes or until toothpick inserted in center comes out clean.
8. Cook 10 minutes.
9. For rounds, run knife around sides of pans to loosen cakes; remove from pans to cooling rack.
10. Cool completely, about 1 hour.
11. Cool 13x9 in pan.
12. To frost rounds, place 1 cake layer, rounded side down, on serving plate.
13. Spread with about 1/3 cup frosting.
14. Top with second layer, rounded side up.
15. Frosd side and top of cake with remaining frosting.
16. For 13x9, spread frosting over top of cake.
17. Store covered in refrigerator.
18. 16 servings
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