Recipe by @jodi_ann_keto_chan
Would you like your slice topped with ice cream?
This cake is low carb, sweet, buttery & a great way to use the abundance of zucchini that are hanging around right now.
1 package Peach Jel
1/3 cup + 2 Tbsp water
4 Tbsp butter
1.5 cups peeled & thinly sliced young zucchini
Add everything to saucepan & heat (stirring) on low until gel is dissolved & zucchini is semi-tender.
Pour into buttered 8' round pan & and arrange zucchini slices.
Prepare @eatsweetlogic Perfect Yellow Cake Mix as directed & cover zucchini/jel mixture.
Bake for 20-25 minutes at 350°F or until toothpick comes out clean.
Cool on rack for 5 minutes & then invert onto plate or board.
If not serving right away store cooled cake in fridge.
Notes: I lined the bottom of the pan with parchment.
This cake is low carb, sweet, buttery & a great way to use the abundance of zucchini that are hanging around right now.
1 package Peach Jel
1/3 cup + 2 Tbsp water
4 Tbsp butter
1.5 cups peeled & thinly sliced young zucchini
Add everything to saucepan & heat (stirring) on low until gel is dissolved & zucchini is semi-tender.
Pour into buttered 8' round pan & and arrange zucchini slices.
Prepare @eatsweetlogic Perfect Yellow Cake Mix as directed & cover zucchini/jel mixture.
Bake for 20-25 minutes at 350°F or until toothpick comes out clean.
Cool on rack for 5 minutes & then invert onto plate or board.
If not serving right away store cooled cake in fridge.
Notes: I lined the bottom of the pan with parchment.
