1/2 cup water
1/2 cup vegetable oil
4 eggs
1 can (8 oz.) crushed pineapple in juice, undrained
1/2 cup chopped nuts
1/2 cup shredded coconut
1/2 cup raisins
1 tub Betty Crocker Rich & Creamy cream cheese ready-to-spread frosting
2. Beat cake mix, water, oil, eggs and pineapple in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in nuts, coconut and raisins. Pour into pans.
3. Bake 8-inch rounds 40-45 minutes, 9-inch rounds 28-32 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.
4. Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Place other layer, rounded side up, on top. Frost side and top of cake with remaining frosting. Store covered in refrigerator.