CARROT-PINEAPPLE CAKE 2
INGREDIENTS
- 1 pkg. yellow cake mix
- 1 (4 serving) pkg. Jello vanilla instant pudding and pie filling
- 4 eggs
- 1/4 c. oil
- 3 c. grated carrots
- 1 (8 oz.) can crushed pineapple in juice, drained
- 1/2 c. chopped nuts
- 1 tsp. cinnamon
- 1/2 tsp. salt
Combine cake mix, pudding mix, eggs, oil, carrots, pineapple, nuts, cinnamon, and salt in large mixer bowl. Blend, then beat a medium speed of electric mixture for 4 minutes. Pour into greased and floured 10-inch tube pan. Bake at 350 degrees for 50-55 minutes or until cake tester comes clean. Do not under bake. Cool in pan 15 minutes. Remove from pan, sprinkle with confectioners' sugar or frost, if desired. Enjoy !
