CAKE:
1 box of carrot cake mix, (save 2 T. for streusel mixture)
3 medium eggs
1/8 cup of vegetable oil
1/2 cup sour cream
1/2 cup water
2 tsp. vanilla extract
STREUSEL:
Mix these together in a separate bowl.
2 T. reserved cake mix
1 T. cinnamon
2 T. brown sugar
1 can drained crushed pineapple
DIRECTIONS:
Mix cake ingredients together in a bowl. Spray a bundt pan with "Pam" and pour in half of the cake mixture. Pour in streusel mix, pineapple, and top with rest of cake mix. Bake 350 degrees for 40 minutes, or until brown. To invert cake, slice butter knife all around the edges and middle to loosen the cake. Place plate on top and, using pot holders, turn upside down. Drizzle some of the canned white frosting over top and sides of cake.
OPTIONAL:
You can use any cake mix and filling for a different cake each time! I have used: spice cake mix with apple pie filling, chocolate cake mix with cherry pie filling, and yellow cake mix with canned peaches (drained).