PINEAPPLE-CARROT CAKE

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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

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

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