Carrot Cake IV

Ingridients

1 (18.5 ounce) package carrot cake mix

1/2 cup water

1/2 cup vegetable oil

3 eggs

1/2 cup finely chopped walnuts

1 (8 ounce) can crushed pineapple with juice

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.

In large bowl, blend cake mix, oil, water, undrained pineapple, eggs, and nuts. Beat for 2 minutes with an electric mixer at medium speed. Spread batter into prepared pans.

Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool. Frost with cream cheese frosting.