CARROT PINEAPPLE PUDDING CAKE

1 (2-layer) pkg yellow cake mix
3 cups grated carrots
1 (8-oz) can crushed pineapple in juice, drained
4 eggs
1 (4-serving size) pkg instant pudding and pie filling
1/2 cup chopped nuts (optional)
1/4 cup oil
1 tsp cinnamon
1/2 tsp salt
powdered sugar (optional topping)

Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.

Stir together all ingredients in large mixer bowl. Then beat at medium speed of electric mixer for 4 minutes. Pour into prepared pan.

Bake at 350 degrees F for 50-55 minutes or until cake tests done. Do not underbake. Cool in pan 15 minutes. Remove from pan and finish cooling on a rack.

Sprinkle with powdered sugar if desired.

Adapted from source: newspaper clipping