Golden Lemon Cake

Golden Lemon Cake

nonstick vegetable cooking spray
1 (18 oz) pkg lemon cake mix
1/3 C vegetable oil
2 eggs
2 C unpeeled yellow squash, grated
3/4 C unsweetened, crushed pineapple, well drained
1/2 C sliced almonds

Makes 16 Servings
Preheat oven to 325°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.
Per Serving:
215 Cal
10g Total Fat
31g Carb
2g Dietary Fiber
3g Protein
34mg Cholesterol
220mg Sodium
Exchanges:
2 Bread/Starch
2 Fats