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Carrot Pineapple Pudding Cake

Ingredients:

1 pkg. (2 layer size) yellow cake mix
1 pkg. (4 serving size) vanilla instant pudding & pie filling
4 lg. eggs
1/4 c. oil
3 c. grated carrots
1 can (8 oz.) crushed pineapple in juice, drained
1/2 c. chopped nuts, optional
1 tsp. cinnamon
1/2 tsp. salt
1/3 c. flour


Preparation:

Combine cake mix, pudding mix, eggs, oil, carrots, pineapple, nuts, cinnamon, salt and flour in a large mixing bowl. Blend; then beat at medium speed of electric mixer for 4 minutes.

Pour into greased and floured 10 inch fluted tube pan. Bake at 375 degrees for 50-55 minutes or until cake tester inserted in center comes out clean and begins to pull away from sides of pan. Do not underbake. Cool in pan for 15 minutes then remove from pan and finish cooling on rack.













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