Ultimate "24-Carat" Cake

 

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 (325°F for dark or nonstick pans). Grease and lightly flour or spray bottoms only of two 8-inch or 9-inch round cake pans.
• 2 In large bowl, beat cake mix, water, oil, eggs and pineapple (with juice) with electric mixer on low speed 30 seconds, then 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 cooling rack. Cool completely, about 1 hour.
• 4 Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Place other layer, rounded side up, on top. Frost side and top of cake with remaining frosting. Store covered in refrigerator.