Pineapple-Carrot Cake

Cake

box Betty Crocker™ SuperMoist™ butter recipe yellow cake mix

box (4-serving size) vanilla instant pudding and pie filling mix

1/3

cup water

1/3

cup butter, softened

to 2 teaspoons grated orange peel

teaspoon vanilla

eggs

can (8 oz) crushed pineapple, undrained

1 1/2

cups finely shredded carrots (2 to 3 large)

cups powdered sugar

package (8 oz) cream cheese, softened

tablespoons butter, softened

teaspoon vanilla

chocolate wafer cookies, finely crushed, if desired

sugared carrot decorations, if desired

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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.

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

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;

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