Cinnamon and Pineapple Carrot Sheet Cake

1. Preheat oven to 350 degrees and lightly coat a 13″ x 9″ with cooking spray. Set aside.

2. To make cake: place the prunes and water in a food processor fitted with a steel blade. Pulse until prunes are finely chopped. Scrape down the side of the processor with a rubber spatula. Set the prune puree aside.

3. Place the cake mix, oil, eggs, cinnamon and puree in a large mixing bowl. Blend with an electric mixer on low speed for one minute. Stop, scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium, and beat for two minutes longer, scraping the sides down if needed. The batter will be thick. Fold in the pineapple and carrots until well distributed. Pour the batter into the prepared pan, smoothing the top with a spatula.

4. Bake the cake until it’s golden brown and springs back when lightly pressed in the center, about 33-37 minutes. Remove the pan from the oven and place it on a rack to cool.

Frosting:

1. Blend frosting ingredients (cream cheese, confectioner’s sugar and lemon) until smooth.

2. Once the cake has cooled, spread the top with a thin layer of frosting.

(This recipe was altered from a 2003 Prevention magazine published recipe.)