Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
- 1 box of carrot cake mix, (save 2 T. for streusal mixture)
- 3 medium eggs
- 1/8 cup of vegetable oil
- 1/2 cup sour cream
- 1/2 cup water
- 2 teaspoon vanilla extract
- 2 tablespoon reserved cake mix
- 1 tablespoon cinnamon
- 2 tablespoon brown sugar
- 1 can drained crushed pineapple
Preparation:
Mix cake ingredients together in a bowl.Mix together reserved cake mix, 1 tablespoon cinnamon, and 2 tablespoons brown sugar in a separate bowl.
Spray a bundt pan with Pam and pour in half of this cake mixture.
Top with streusal mix, pineapple, and top with rest of cake mix.
Bake 350 for 40 minutes or until brown.
To invert cake, slice butter knife all around the edges and middle to loosen the cake. Place plate on top and using pot holders turn upside down. Drizzle some of the canned white frosting over top and sides of cake.
*****OPTIONS********
You can use any cake mix and filling, for a different cake each time! I have used:
spice cake mix with apple pie filling
chocolate cake mix with cherry pie filling
yellow cake mix with canned peaches (drained)
Be creative! - Sandra, forum member