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are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium-high and beat for 1½ to 2 minutes longer, scraping down the side of the bowl again if needed. The batter should be thickened and nearly smooth. Divide the cake batter evenly between the 2 prepared cake pans, smoothing the tops with the rubber spatula. Place the pans in the oven side by side.

4. Bake the cake layers until they are golden brown and the tops spring back when lightly pressed with a finger, 25 to 30 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack then invert it again onto another rack so that the layers are right side up. Let the layers cool completely, 20 minutes longer.

5. Meanwhile, make the Buttercream Frosting.

6. To assemble the cake, transfer one layer, right side up, to a serving plate and cover it with 1 cup of the frosting, spreading it out evenly to the edge. Place the second layer, right side up, on top of the first and spread the top and side of the cake with the remaining frosting, working with smooth, clean strokes. Garnish the cake, if desired, by sprinkling the toasted walnuts over the top.

Keep It Fresh! Store this cake, in a cake saver or loosely covered with plastic wrap, at room temperature for up to three days. Freeze the cake, wrapped in aluminum foil, for up to six months. Let the cake thaw overnight on the counter before serving.

Recipe Reminders

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PINEAPPLE CARROT CAKE WITH CINNAMON CREAM CHEESE FROSTING

READER NICOLE BENITEZ of Silver City, New Mexico, sent me this recipe several years ago. She had baked it for a friend who loves carrot cake. I followed Nicole’s recipe and thought it needed a little more cinnamon and a splash of vanilla. Then I frosted the cake with my lighter cream cheese frosting, which is rich and creamy but not so heavy as the original. That leaves room for the smorgasbord of goodies in the cake—grated carrots, crushed pineapple, walnuts, coconut, and spices. Bake this cake for friends most any time of the year.

serves:

12 to 16

prep:

35 to 40 minutes

bake:

30 to 35 minutes

cool:

25 minutes

For the cake

Vegetable oil spray, for misting the pans

Flour, for dusting the pans

1 package (18.25 ounces) plain white or yellow cake mix

1 package (3.4 ounces) vanilla instant pudding mix

1 can (8 ounces) crushed pineapple, with juice

½ cup vegetable oil

1 tablespoon pure vanilla extract

1 tablespoon ground cinnamon

½ teaspoon ground ginger

4 large eggs

2 cups grated carrots

½ cup sweetened shredded coconut

½ cup chopped walnuts

For the cinnamon cream cheese frosting

4 ounces reduced-fat cream cheese, at room temperature

8 tablespoons (1 stick) butter, at room temperature

1 teaspoon pure vanilla extract

3 to 3½ cups confectioners’ sugar, sifted

½ teaspoon ground cinnamon

1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist two 9-inch round cake pans with vegetable oil spray, and dust them with flour. Shake out the excess flour and set the pans aside.

2. Place the cake mix, pudding mix, crushed pineapple and its juice, oil, 1 tablespoon of vanilla, 1 tablespoon