| 2 | boxes Betty Crocker® cinnamon streusel muffin mix |
| 1 | cup chopped peeled apple |
| 1 | cup shredded carrot |
| 1 | cup chopped walnuts |
| 1 | cup flaked coconut |
| 1/2 | cup vegetable oil |
| 4 | eggs |
| 2 | cans (8 oz each) crushed pineapple in juice, undrained |
| 1 | cup powdered sugar |
| 2 | to 4 teaspoons water |
| 1. | Heat oven to 400°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, stir together both muffin mixes, apple, carrot, walnuts and coconut. In medium bowl, stir together oil, eggs and pineapple; stir into muffin mixture. Spread in pan. Sprinkle with streusel (from muffin mixes). |
| 2. | Bake 43 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. |
| 3. | In small bowl, mix powdered sugar and enough of the 2 to 4 teaspoons water until smooth and thin enough to drizzle. Drizzle over warm cake. |
| Add 1/4 cup Gold Medal® all-purpose flour to dry muffin mixes. |
|
| Buy preshredded carrots to save time. You'll find them in the produce section of larger supermarkets. |
Nutrition Information:
440 ( 180); 20g ( 4 1/2g, 1 1/2g); 55mg; 330mg; 62g ( 1g, 40g); 4g 25%; 4%; 2%; 6% 1 ; 3 ; 0 ; 4 4