1 1/2 cups margarine, softened
1 cup white sugar
1 1/2 cups vegetable oil
2 eggs
1 (15 ounce) can sliced pineapple, drained
2 cups lemon zest
1 cup all-purpose flour
1 cup all-purpose flour
2 cups chopped pecans
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a large bowl, cream together the margarine, sugar and oil until smooth. Beat in the eggs, then beat in the pineapple and lemon zest. Fill and frost the 9 inch round cake pan with pineapple and lemon zest frosting.
Bake in the preheated oven for 50 to 55 minutes to reach a medium golden brown color. Cool completely. Cut into squares or rounds.