1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1/2 cup chopped PLANTERS Walnuts
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Let's Make It
Heat oven to 350ºF.
Beat cake mix, dry pudding mix and next 7 ingredients in large bowl with mixer until blended. Stir in zucchini and 2 tsp. zest; pour into 13x9-inch pan sprayed with cooking spray.
Bake 34 to 36 min. or until toothpick inserted in center comes out clean. Cool completely in pan.
Beat cream cheese, butter and remaining zest with mixer until light and fluffy. Gradually beat in powdered sugar; spread onto top of cake. Sprinkle with nuts. Refrigerate 1 hour.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Cake may be stored in refrigerator up to 24 hours before serving. Let stand at room temperature 10 min. before cutting to serve.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 50g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.