Saturday, August 5, 2017

Pineapple Carrot Cake ... cloudy... 80*s


Soft yellow cake with flecks of bright orange and a fluffy, creamy frosting... this cake is perfect for spring.......... and it's quick and easy to put together too!
 
1 box pineapple cake mix
3 large eggs
1/3 cup melted butter
2 cups shredded carrot
1 cup crushed pineapple (un-drained from a 20 oz can--reserve remaining for frosting)
 
Combine dry cake mix, eggs, butter and pineapple, beat till moist and smooth, fold in carrots.
Pour into a greased 13x9 inch pan and Bake in a 350* oven for 25-30 minutes till tests done. Cool on wire rack till completely cool.
Drain remaining pineapple well, for frosting.
 
Frosting:
1 small box cheesecake flavored pudding mix (dry)
1 cup milk
reserved drained pineapple
1/2 of an 8 oz. carton of cool whip
 
Combine pudding and milk , beat with a wire whisk just till starts to thicken, then fold in pineapple and cool whip, frost cake immediately, then refrigerate  cake for at least 30 minutes or cover & refrigerate overnight.

 
 

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