1/3 cup oil
4 large eggs
1 (8 oz.) can crushed pineapple in juice, undrained
1 pkge. carrot cake with pudding
1 medium zucchini, unpeeled, grated, about 1 1/2 cups grated, drained well
1 cup pecans, chopped
1/2 cup coconut, flaked (optional)
Beat oil and eggs together. Beat in the pineapple with juice and the cake mix.
Stir in the zucchini, nuts, and coconut.
Pour into greased and floured 13 X 9 inch baking pan.
Bake at 350 degrees fro 45-50 minutes.
Frost with cream cheese icing or dust with powdered sugar.
Not a NESTLÉ®-tested recipe.