1 can (8oz.) crushed pineapple in own juice, undrained
1 cup sugar
3/4 cup vegetable oil
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
Directions:
Preheat oven to 350°F. Line the bottoms of two 9-inch baking pans with parchment paper.
Add flour, carrots, pecans, pineapple, sugar, vegetable oil, brown sugar, cinnamon, baking powder, baking soda, salt and eggs to a large mixer bowl; beat on low 2 minutes until blended. Increase speed to medium; beat 4 minutes.
Pour mixture evenly between prepared pans.
Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes on wire racks.
Remove from pans; cool completely on wire racks.
Place one cake layer on cake plate; spread top of layer with 1/2 cup Cream Cheese Frosting. Top with remaining layer; frost side of top of cake. Refrigerate until ready to serve.
Serves: 16
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