Ingredients
Units
Scale
For the Cake:
- 1 yellow cake mix
- 2 small - medium size zucchini - peeled and grated
- 3 eggs
- 1/2 cup organic pumpkin puree
- 2 tsp. vanilla
- 1/2 cup raisins - chopped
- 1/4 cup canola oil
- 1 tbs. molasses
- 2 tbs. brandy
- 1/4 cup milk
- 1 bundt cake pan - prepared with butter and a dusting of flour
For the Crumb Topping:
- 1/2 cup of AP flour
- 1/2 cup of sugar
- 4 tbs. of softened unsalted butter
Instructions
For the Crumb Topping:
- Place the flour in a medium sized bowl; add the softened (not melted) and the sugar and work with your hands until small crumbs are formed, not longer than that.
For the Cake:
- Grate the zucchini in a large bowl.
- Add the pumpkin puree, eggs, vanilla, raisins, canola oil, brandy, molasses and milk and stir until everything is incorporated.
- Add the box mix and stir until well incorporated.
- Preheat Oven 350 degrees F.
- Prepare the bundt pan; rubbing it down with butter and a dusting of flour.
- Add the cake batter.
- Top with the crumb mixture.
- Bake for 35 - 40 minutes or until the toothpick test comes out clean.
- Let cool a bit then gently loosen from the sides and turn out of the pan.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
