2
cans (8 oz each) crushed pineapple in juice, undrained
1
cup powdered sugar
2
to 4 teaspoons water
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Steps
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.
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Buy preshredded carrots to save time. You'll find them in the produce section of larger supermarkets.
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