Carrot Pudding Cake
1 pkg. yellow cake mix
1 pkg. (4 serving size) vanilla flavor instant pudding & pie filling
4 eggs
1/4 c. oil
3 c. grated carrots
1 can (8 oz.) crushed pineapple in juice, drained
1/2 c. chopped nuts (opt.)
1 tsp. cinnamon
1/2 tsp. salt
Combine cake mix, pudding mix, eggs, oil, carrots, pineapple, nuts, cinnamon and salt in large mixing bowl. Blend, then beat at medium speed with electric mixer for 4 minutes, or mix until all ingredients are well blended.
Pour into greased and floured 10” fluted tube pan. Bake at 350 degrees for 50-55 minutes or until cake begins to pull away from side of pan. Do not over bake.
Cool in pan for 15 minutes. Remove from pan and finish cooling on rack. Sprinkle with confectioner’s sugar, if desired. This cake can be frozen after it’s cooled.
