Carrot Cake Delight

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  • 24
  • Average
  • 30 mins
  • 25 mins
  • 360 mins
  • Average budget

Ingredients

  • Cake Layer
  • 1 package carrot cake mix
  • 6 ounce can of pineapple juice
  • ½ cup vegetable oil
  • 4 eggs
  • 8 ounce can of crushed pineapple in juice undrained
  • ½ cup chopped nuts
  • ½ cup shredded carrots
  • ½ cup shredded coconut
  • ½ cup raisins
  • Pudding Layer
  • 2 cups milk
  • 2 two small boxes Cheesecake flavored instant pudding
  • 8 ounce tub soft pineapple flavored cream cheese room temperature
  • 14 ounce can sweetened condensed milk
  • 12 ounce container frozen whipped topping thawed
  • Top Layer
  • 12 ounce container frozen whipped topping thawed

Preparation

Step 1

Heat oven to 350° F. Grease and flour longest, deepest pan you have. Preferably larger than 13 x 9.

Step 2

Beat cake mix, pineapple juice, oil, eggs and pineapple in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in nuts, carrots, coconut and raisins. Pour into pan.

Step 3

Bake 25-30 minutes checking the cake after 25 minutes. (The longer the pan used, the shorter the cooking time.) Cool completely.

Step 4

In a bowl, combine the milk and pudding mixes and blend well using a handheld electric mixer. Using another, larger bowl, combine the cream cheese and condensed milk together and mix until smooth. Add the pudding mixture to the cream cheese mixture and blend until well combined. Fold the whipped topping into the cream cheese mixture. Spread the pudding cream cheese mixture over cooled cake.

Step 5

Spread remaining whipped topping over pudding and refrigerate for two hours. Top with pineapple tidbits or shredded coconut if desired.

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If you use a 13 x 9 inch pan, there will be leftover pudding. Use that as a dip for fresh fruit or dunk sugar wafers into the pudding.

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