PINEAPPLE-CARROT CAKE

Pineapple-Carrot Cake image

Fresh orange peel, carrots and pineapple stirred into a convenient cake mix make this cake a delicious winner.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h30m

Yield 15

Number Of Ingredients 15

Previous Next

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

Steps:

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.

Nutrition Facts : Calories 370, Carbohydrate 58 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 44 g, TransFat 0 g