| 1 | package Betty Crocker® SuperMoist® carrot cake mix |
| 1/2 | cup water |
| 1/2 | cup vegetable oil |
| 4 | eggs |
| 1 | can (8 oz) crushed pineapple in juice, undrained |
| 1/2 | cup chopped nuts |
| 1/2 | cup shredded coconut |
| 1/2 | cup raisins |
| 1 | tub (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting |
| 1. | Heat oven to 350°F. Grease bottoms only of two 8-inch or 9-inch round pans with shortening or spray bottoms with cooking spray; lightly flour. |
| 2. | In large bowl, beat cake mix, water, oil, eggs and pineapple (with juice) with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in nuts, coconut and raisins. Pour into pans. |
| 3. | Bake 8-inch rounds 40 to 45 minutes, 9-inch rounds 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour. |
| 4. | Fill layers and frost side and top of cake with frosting. Store covered in refrigerator. |
| Heat oven to 375°F. Use 9-inch pans. Stir 1/3 cup Gold Medal® all-purpose flour into dry cake mix. Decrease oil to 1/3 cup. |
|
| Select your favorite type of nuts for this fabulous cake - pecans, walnuts, almonds or hazelnuts work great! |
Nutrition Information:
370 ( 220); 24g ( 7g, 2g); 80mg; 400mg; 34g ( 1g, 52g); 5g 8%; 0%; 15%; 8% 1 ; 1 1/2 ; 0 ; 4 1/2 2