Carrot Cake (Cake Mix)

this is delicious, I started making it with a Duncan Hines carrot cake mix in the 1980's and had to switch to Betty Crocker when Duncan stopped making it. I actually made it for Miss Picky's first birthday and she will be 25 in June. The pineapple and raisins really make it moist and the the chopped pecans add a different texture. Try it with cream cheese frosting.

• Ready In: 55 mins
• Yields: 1 bundt cake

Ingredients

• 1 (18 1/2ounce) package  carrot cake mix, betty crocker
• 1⁄4 cup water, i usually substitute milk
• 1⁄2 cup  vegetable oil
• 4  eggs
• 1 (8 ounce) can crushed pineapple with juice, undrained
• 1⁄2 cup  chopped  nuts, i always use chopped pecans
• 1⁄2 cup raisins

Directions

1. Preheat oven to 350 degrees.
2. Grease and flour a bundt pan.
3. I use Bakers Joy spray.
4. Beat cake mix, water (milk), oil, eggs and pineapple on low speed 3 minutes.
5. Stir in nuts and raisins.
6. Pour into prepared pan.
7. Bake for 50-55 minutes or until toothpick comes out clean.
8. Cool in pan 15 minutes.
9. Remove from pan and cool on wire rack.
10. Cool at least 1 hour before frosting.