Carrot Cake Deluxe – Terry Schuckman
1 l8.5-ounce box
carrot cake mix
1 8-ounce can
crushed pineapple with juice
3 medium eggs
½ cup vegetable
oil
¾ cup water
1 cup flaked
coconut
1 cup chopped
pecans
Whipped cream
cheese frosting.
Preheat oven to 350-degrees. Using an electric mixer, combine cake mix,
pineapple/juice, eggs, oil and water. Beat
on medium speed for 3 minutes. Fold in
coconut and pecans. Pour into a 9 x 13 x
2-inch baking pan coated with cooking spray. Bake for 40 minutes or until a toothpick
inserted in center comes out clean.
Cool on a wire rack.
Cover with cream cheese frosting.
Yield: 10
servings.