Golden Lemon Cake

Yield: 16 servings

Ingredients

1 (18.25 ounce) box 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

Heat oven to 325 degrees F. Spray a 9 x 13-inch pan or a 12-cup Bundt or tube pan with cooking spray and set aside.
In a large mixing bowl, beat together 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-inch pan or 60 to 70 minutes for the Bundt pan. Cake is done when a cake tester comes out clean.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Per serving: 215 calories, 10 g fat, 31 g carbohydrate, 2 g fiber, 3 g protein, 34 mg cholesterol, 220 mg sodium