Pineapple Carrot Cake Recipe | Dierbergs Markets

Ingredients

• 1 package (15.75 to 18.25 ounces) spice cake mix
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 can (8 ounces) crushed pineapple in juice
• ¼ cup water
• ⅓ cup Dierbergs canola oil
• 4 large Dierbergs eggs
• 2 cups freshly shredded carrot
• 1 cup Dierbergs chopped pecans (divided)
• 1 package (8 ounces) cream cheese (not light), softened
• 4 tablespoons Dierbergs butter, softened
• 3 cups Dierbergs powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon