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Prep Time

Prep Time

25 min

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Total Time

70 min

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Calories per serving

330

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Servings

16

Ingredients (10)
  • 1 pkg. (2 layer) carrot cake mix
  • 1/2 cup chopped walnuts
  • 1/2 cup DOLE® Seedless Raisins
  • 1 can (20 oz.) DOLE Pineapple Chunks, drained
  • 4 eggs
  • 1-1/2 cups milk
  • 1/2 cup sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
Directions
  1. • Preheat oven to 350°F.  Spray a 13x9-inch pan and 12-cup bundt pan with nonstick cooking spray.
  2. • Prepare cake mix according to the package directions.  Pour cake batter into 13x9-inch pan.   Bake 35 min. or until toothpick inserted in center comes out clean.  Allow to cool 10 min in pan, remove and cool completely.
  3. • Cut carrot cake into 1-inch cubes.  Layer cake cubes, walnuts, raisins and pineapple chunks in prepared bundt pan.  Combine eggs, sugar, milk, vanilla extract, cinnamon and ginger in another bowl; mix until well blended.  Immediately pour over cake in bundt pan.
  4. • Bake 45 to 50 minutes or until edges start to pull away from sides.
  5. • Cool 10 minutes.  Loosen edges and turn out onto serving platter.