Pineapple Carrot Spice Cake

• spice cake mix1 box
• instant vanilla pudding1 package
• ground cinnamon↗1⁄2 teaspoon
• crushed pineapple in juice↗1 can
• water↗1⁄4 cup
• vegetable oil↗1⁄3 cup
• shredded carrots1 bag

  coarsely chopped

• pecans↗1 cup

  chopped & divided

• Frosting↗
• cream cheese↗1 package

  softened

• butter↗4 tablespoons

  softened

• powdered sugar↗3 cups
• vanilla extract↗1 teaspoon
• ground cinnamon↗1⁄2 teaspoon

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Generously grease and flour a 9x13 baking pan.

3. 3

   In large mixer bowl, combine cake mix, pudding mix, cinnamon, pineapple with its juice, water, oil, and eggs; Beat at low speed for 30 seconds.

4. 4

   Increase mixer to medium speed and beat an additional 1 1/2 minutes.

5. 5

   Fold in carrots and ½ cup of the pecans.

6. 6

   Spread batter in prepared pan.

7. 7

   Bake in 350F oven until wooden pick inserted in center comes out clean, about 40 to 45 minutes. Cool the cake completely.

8. 8

   Frosting-In large mixer bowl, beat cream cheese and butter until creamy.

9. 9

   Add powdered sugar, vanilla, and cinnamon; beat just until smooth.

10. 10

    Spread over cooled cake.

11. 11

    Sprinkle remaining pecans over top.

12. 12

    Refrigerate several hours before serving.