This recipe is for Brenda and anyone else that has too much zucchini. I had serious doubts about this but it is sooo good and used up a ton of zucchini. I found it at http://www.recipezaar.com/.
Marie
8 cups zucchini (I used about 10 cups) slices
1 cup sugar
3 tablespoons flour
1 dash salt
1 teaspoon cinnamon
3/4 teaspoon cream of tarter
3 tablespoons flour
1 dash salt
1 teaspoon cinnamon
3/4 teaspoon cream of tarter
1 tablespoon lemon juice
1 (10 ounce) can crushed pineapple
1 box yellow cake mix or white cake mix
1 (10 ounce) can crushed pineapple
1 box yellow cake mix or white cake mix
1/2-1 cup butter, melted
1/2 cup nuts, chopped (optional)
Peel and cut zucchini lengthwise, strip our seeds, it in 1/2" slices. Cook in boiling water until tender but not soggy.
1/2 cup nuts, chopped (optional)
Peel and cut zucchini lengthwise, strip our seeds, it in 1/2" slices. Cook in boiling water until tender but not soggy.
Drain, Cool in cold water for 5 minutes.
Drain, add sugar, flour, salt, cinnamon, cream of tarter and lemon juice. Stir well. Add pineapple and juice.
Mix well but do not beat.
Pour into a greased 9X13" pan.
Spread dry cake mix over top and drizzle with butter.
Sprinkle nuts on top.
Sprinkle nuts on top.
Bake at 350 degrees for 55-60 minutes.
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2 comments:
Glad to hear that this was good. What a great idea. Love the cake mix sprinkled on top. YUM!
Marie...my friend Mel made this cake for her family...and LOVED it! Awesome recipe dear sister!
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