#1299 - Cake Mix Carrot Cake Plus

(by Shirley McNevich)

1 Betty Crocker super moist carrot cake mix (do NOT mix according to box directions)
1/2 cup water
1/2 cup canola oil
2 TBSP Parkay margarine
4 eggs
1 - 8oz. can Dole crushed pineapple (do not drain)
1/2 cup chopped nuts
1/2 cup Baker's angelflake coconut
1/2 cup raisins (optional)
Frosting: 6oz. Philadelphia cream cheese; 4 TBSP softened butter; 2 cups Domino's powdered sugar; 2 tsp. vanilla

In a saucepan add raisins--cover them with water. Turn heat to medium, bring to a boil, boil for 5 minutes, then drain and set aside. In a mixer add Parkay and eggs--beat. Add oil, pineapple with juice and cake mix powder--beat slow until mixed, then beat on medium speed for 2 minutes. Remove bowl from mixer--add chopped nuts, coconut and drained raisins--stir. Pour batter into a greased angelfood cake pan. Bake at 350 degrees for 35 minutes. Cool 20 minutes, then dump it on to a cake plate--cool completely. Frosting: in a mixer add cream cheese and butter--beat well. Add powdered sugar--beat. Add vanilla--beat until smooth. Refrigerate frosting for a few minutes, then frost the cake. Keep refrigerated.