1 package (3-layer size) spice cake mix
1 can (8 oz.) crushed pineapple, drained
1 cup chopped pecans (can use walnuts)
2 package (8 oz. each) cream cheese, softened
2 cups powdered sugar
1 (8 oz.) Cool Whip, thawed
Heat oven to 350 degrees. Prepare cake as directed on package; stir in carrots, pineapple and 3/4 cup nuts. Pour into two 8” or 9” square pans, sprayed with cooking spray. Bake 25 to 30 minutes until toothpick inserted in center comes out clean. Cool cake in pans for 10 minutes. Invert onto wire racks; gently remove pans. Cool completely. Beat cream cheese and sugar in large bowl. Whisk in the Cool Whip. Stack the cake layers on plate, spreading frosting between the layers and the top and sides. Sprinkle with remaining nuts.