* Exported from MasterCook *
Carrot Cake
Recipe By :Kristin
Serving Size : 18
Categories : Dessert
1 package Betty CrockerŽ SuperMoist carrot cake mix
1 can canned pumpkin
8 ounces crushed pineapple in juice
1/3 cup raisins
Frosting:
8 ounces cool whip free
8 ounces crushed pineapple in juice -- undrained
1 package jell-o fat free sugar free instant vanilla
pudding mix
1/3 cup chopped pecans
Mix cake mix, pumpkin, undrained pineapple and raisins. Put into a 13x9
pan sprayed with cooking spray and bake according to package directions.
While cake bakes mix frosting items and chill.
Cool cake and then frost with frosting. Keep refrigerated.
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Per Serving (excluding unknown items): 176 Calories; 3g Fat (16.4%
calories from fat); 2g Protein; 35g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 204mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates.
NOTES : ~~ 4 ~~
If you use a different cake mix your number could be higher or
lower per serving.