This is one of the few cakes that I make from a boxed Cake mix. My husband & daughter really loves it with the homemade cream Cheese frosting, although you can use the canned variety if desired. This was one of 9 dessert items on the dessert menu for Thanksgiving & as usual was a big hit. I made one rectangle in Ohio to serve more people, then when I got home, I made one for my husband in a bundt pan, of course he loved it, & so sid I. The cake itself with all the other ingredients is not that sweet, but the homemade Cream Cheese frosting heightens and enhances all the flavors of other ingred.
1Preheat oven to 350 degrees F.Grease bottom only of 2- 8" or 9" round cake pans with shortening & lightly flour, or use non stick cooking spray or Bakers joy. To plump raisins cover with water and microwave for about 5 minutes. Then remove and allow to cool, drain before adding to cake batter.
2Beat cake mix water, oil, eggs, & pineapple in large bowl with electric mixer on low for 30 seconds. Then beat on medium for 2 minutes. Stir in nuts, coconut,extracts & raisins. Stir to mix and Pour into pans. Bake 40 to 45 minutes for 8 inch rounds or 28 to 32 minutes for 9 inch rounds or until toothpicks inserted into center comes out clean. 9X13 size pan bake for 31 to 36 minutes, and bundt pan bake for 45 minutes. Cool for 10 minutes.
3Run knife around sides of pan to loosen cakes. Remove from pan to wire racks and let cool completely. About an hour. Fill layers and frost tops with cream cheese frosting.
TO MAKE MUFFINS: Fill muffin tins 2/3 full, and bake approximately 18 to 22 minutes. Makes about 30 cupcakes.
4TO MAKE FROSTING: Beat butter & cream cheese at medium speed of an electric mixer until creamy. Gradually add powdered sugar, beating until light and fluffy. Stir in Vanilla. Makes about 3 cups. Please store in fridge after frosting till ready to serve.
5Note: you can garnish cake with candy sprinkles or colored sugars or what ever you desire. ENJOY