1 (5 ounce) can crushed pineapple, drained
3/4 cup vegetable oil
1 (3 ounce) package brown sugar carrot cake mix
1/2 cup vegetable oil
1 cup chopped walnuts
1/4 cup applesauce
1 cup chopped pecans
1 cup chopped walnuts
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons lemon zest
2 teaspoons lemon zest
1 teaspoon orange zest
1 teaspoon lemon zest
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon grated lime zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, stir together pineapple and oil. Mix brown sugar, carrot cake mix, vegetable oil, pecans, walnuts, appleauce, pecans, applesauce, applesauce, lemon zest, lemon zest, orange zest and cinnamon. Pour batter into prepared pan.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
Dwell carrot mixture in bottom of prepared pan while still warm. Remove from pan and sprinkle brown sugar over cake. Discard remaining pineapple. Refrigerate at least 2 hours before serving.