1 can (20-oz) crushed pineapple, undrained
1 package (about 21-oz) carrot cake mix. (I used Duncan Hines Classic Carrot Cake)
1/2 cup (1 stick) butter cut into thin slices
1/4 to 1/2 cup caramel topping at room temp or warmed so that it easily pours
1. Preheat oven to 350 (F). Grease/butter 9 x 13-inch baking pan.
2. Spread pineapple in prepared pan. Top with cake mix, spreading evenly. Top with butter in single layer covering cake mix as much as possible. Sprinkle with granola; drizzle with caramel topping.
3. Bake 50 to 55 minutes or until toothpick inserted into center of cake comes out clean. Cool at least 1/2 hour before serving. Serve with whipped cream.
Makes 12 to 16 servings...