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Golden Lemon Cake

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By Elisabeth Schafer

Posted July 23rd, 2007

This article is reprinted with permission from Vegetable Desserts: Beyond Carrot Cake and Pumpkin Pie, by Elisabeth Schafer, (1998, Wiley)

Vegetable Desserts: Beyond Carrot Cake and Pumpkin Pie

Servings:	16
Author Notes:	This is a handy tome to add to your library, especially if you're a gardener who has an overabundance of of crops. It also provides a sneaky way of getting kids (of all ages) to eat more veggies! This recipe, for instance, uses summer squash. It can be made in a regular pan or a Bundt or tube pan.
Ingredients:	nonstick vegetable cooking spray 1 (18 ounces) package lemon cake mix 1/3 cup vegetable oil 2 eggs 2 cups unpeeled yellow squash, grated 3/4 cup unsweetened, crushed pineapple, well drained 1/2 cup sliced almonds
Instructions:	Preheat oven to 325Â°F. Spray a 9x13" pan with cooking spray and set aside. You can also use a 12 cup Bundt or tube pan. In a large mixing bowl, beat together the cake mix, oil, and eggs at low speed until moistened. Continue beating at medium speed for 2 minutes. Fold in squash, pineapple, and almonds, thoroughly blending all ingredients. Pour batter into prepared pan and bake for 45 to 55 minutes for the 9 x 13" pan or 60 to 70 minutes for the Bundt pan. Cake is done when a cake tester comes out clean. Diabetic Exchanges: 2 Bread/Starch 2 Fats