Prepare cake batter as directed on package. Add dry pudding mix; beat 2 min. Add zucchini; beat just until blended. Pour into 2 greased and floured 9-inch round pans.
Bake 28 to 30 min. or until toothpick inserted in centres comes out clean. Cool cakes in pans 10 min.; invert onto wire racks. Gently remove pans; cool cakes completely.
Spoon frosting into medium bowl. Add Cool Whip; whisk until blended. Stack cake layers on plate, filling and frosting with Cool Whip mixture.
Kraft Kitchen Tips!
How Many Zucchini
You will need about 2 zucchini to get the 3 cups shredded zucchini needed to prepare this delicious cake.
How to Store
Keep frosted cake refrigerated.
Calories From Fat
% Daily Value
Total fat 15 g
Saturated fat 4 g
Cholesterol 35 mg
Sodium 410 mg
Total carbohydrate 49 g
Dietary fibre 1 g
Sugars 34 g
Protein 4 g
16 servings, 1 piece (93 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.