Suggestion: Refrigerate to keep cake fresh and frosting firm for cutting.

1 can 8 oz. can crushed pineapple in juice

1 18.5 oz. butter recipe golden cake mix

2 tsp cinnamon

2/3 cup liquid (pineapple juice plus water to make 2/3 cup)

3 eggs

1/2 cup room-temperature butter, cut in pieces

1 package Ready PacŪ Shredded Carrots

1/2 cup chopped pecans

• Preheat oven to 350 degrees for glass or metal pan.
• Strain pineapple and press out juice, saving juice for liquid in recipe.
• In large mixer bowl, place cake mix, cinnamon, liquid, eggs and butter. Blend on low speed for 30 seconds; beat at medium speed for 3-1/2 minutes, scraping side of bowl, occasionally. Add carrots, pineapple and pecans; beat on low speed for 30 seconds.
• Pour batter into 13x9x2-inch baking pan that has been sprayed with non-stick vegetable spray.
• Bake until top is golden brown and toothpick comes out clean when inserted in center. Let cool in pan. Spread with cream cheese frosting.

  Makes 12-16 servings.