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Golden Lemon Cake


  • 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


  1. 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.
  2. 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.
  3. Fold in squash, pineapple and almonds, thoroughly blending all ingredients.
  4. 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.

Yield: 16 servings

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

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