1 (18 ounce) can crushed pineapple, pitted and drained
2 bananas, sliced
1 (14 ounce) can carrots, drained
1/2 cup lemon juice
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup vegetable oil
1/2 teaspoon prepared lemon zest
1 cup butter
1/2 cup brown sugar
1 egg
Preheat oven to 350 degrees F (175 degrees C). Grease second set of pans. Arrange squash and carrots in a large bowl. Combine pineapple, bananas, carrots and lemon juice. Stir well and cut squash in half to make 24 smaller pieces. Spread carrot mixture over squash and bananas.
In a small bowl, mix brown sugar and cocoa. Stir in egg until batter coats. Stir in butter, brown sugar and margarine. Blend flour into batter with spoon.
Place squash and carrots around bottom of 2 long cake pans. Place into warm oven. Bake there for 20 to 25 minutes, or until squash is tender. Cover the white cake with whites only after the vegetables are tender. Allow to cool slightly before cutting into squares. Avoid burning, peeling and removing plastic wrap while stirring chilled squash and carrots.