Pineapple-Carrot Cake

 

1

box Betty Crocker® SuperMoist® 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

• 1 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.
• 2 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.
• 3 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).
• 4 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.