• 1 Box Carrot Cake Mix – we suggest Duncan Hines Classic Carrot
  • 1 jar Robert’s Reserve Pineapple Coconut Mango Tequila Sauce
  • 1 large box instant vanilla pudding
  • 4 eggs
  1. Preheat Oven to 350 degrees.  Lightly oil Bundt cake pan.
  2. Mix all ingredients together in mixing bowl with whisk or use electric mixer on low speed..
  3. Place batter in pan and bake for 35 to 40 minutes or until toothpick inserted into middle comes out clean. Let cake cool for 5 to 10 minutes and invert onto serving platter and lighly dust with powdered sugar.

This recipe also makes GREAT breakfast muffins!!


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