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Pineapple-Carrot Cake

Name: Pineapple-Carrot Cake
Prep time: 35 min
Total time: 3 h 30 min
Yield: 15
Ingredients: 1 box (15.25 oz) 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

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Prep 35 min
Total 3 hr 30 min
Servings 15

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

By Betty Crocker Kitchens

Updated Aug 23, 2011

Ingredients

Cake

1 box (15.25 oz) 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)

Frosting

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

Make With

Betty Crocker Cake Mix

Steps

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.

Tips from the Betty Crocker Kitchens

tip 1
If desired, use a container of Betty Crocker® Whipped cream cheese frosting in place of the homemade frosting.
tip 2
Look for the sugared carrot decorations in specialty cake-supply stores or websites.

Nutrition

370 Calories, 13g Total Fat, 3g Protein, 58g Total Carbohydrate, 44g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 370

Calories from Fat: 120

Total Fat: 13g; 20%

Saturated Fat: 8g; 38%

Trans Fat: 0g

Cholesterol: 90mg; 29%

Sodium: 410mg; 17%

Potassium: 110mg; 3%

Total Carbohydrate: 58g; 19%

Dietary Fiber: 0g; 0%

Sugars: 44g

Protein: 3g

% Daily Value*:

Vitamin A: 45%; 45%

Vitamin C: 0%; 0%

Calcium: 8%; 8%

Iron: 4%; 4%

Exchanges:

1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.