Prep
15-30 mins
Cook
1 HR 10 MIN
Calories
460
Ingredients
1 pkg
(2-layer size) spice cake mix
3 large
carrots, shredded (about 2 cups)
1 can
(8 oz.) crushed pineapple in juice, drained
1 cup
chopped pecans, divided
2 cups
powdered sugar
Instructions
Step 1
Heat oven to 350°F.
Step 2
Prepare cake batter as directed on package; stir in carrots, pineapple and 3/4 cup nuts.
Step 3
Pour into 2 greased and floured 9-inch square pans sprayed with cooking spray.
Step 4
Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
Step 5
Beat cream cheese and sugar in large bowl until blended. Whisk in COOL WHIP.
Step 6
Stack cakes on plate, filling and frosting with cream cheese mixture. Sprinkle with remaining nuts.