Shortcut Carrot Cake

Directions

1. 1
   oven to 350° F.
2. 2
   cake batter as directed on package; stir in carrots, pineapple and 3/4 cup nuts. Pour into 2 (9-inch) square pans sprayed with cooking spray. Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; invert onto wire racks. Remove pans. Turn cakes over; cool completely.
3. 3
   beat cream cheese and sugar until well blended. Whisk in COOL WHIP.
4. 4
   cake layers on plate, spreading frosting between layers and on top and sides of cake. Top with remaining nuts. Keep refrigerated.
5. 5
   Calories: 390
6. 6
   Total fat: 23 g
7. 7
   Saturated fat: 10 g
8. 8
   Cholesterol: 60 mg
9. 9
   Sodium: 310 mg
10. 10
    Carbohydrate: 45 g
11. 11
    Dietary Fiber: 1 g
12. 12
    Sugars: 32 g
13. 13
    Protein: 5 g
14. 14
    Vitamin A: 35% DV
15. 15
    Vitamin C: 4% DV
16. 16
    Calcium: 8% DV
17. 17
    Iron: 6% DV