Pineapple Zucchini Cake With Cream Cheese Frosting
This Pineapple Zucchini Cake is so easy to make, that you don't even need to use a mixer! It's very moist, with just the right balance of spices. There's a cream cheese frosting that makes this cake even decadent and richer. You can make this is a sheet pan. I adapted this recipe for a bundt-style pan, and sprinkled it with powdered sugar. Know what? I didn't even miss the frosting! It's a great snack cake that just might sneak in a little fruit and veggies for your kids.
Course Dessert
Cuisine American
Keyword Pineapple Zucchini Cake With Cream Cheese Frosting
Prep Time 25 minutesminutes
Cook Time 35 minutesminutes
Total Time 1 hourhour
Servings 10
Author Debby - www.AFeastfortheEyes.net
Ingredients
For the cake:
1cupall-purpose flour
1/2cupwhole wheat pastry flourcan use all white flour if you don't have this
1 ¼cupgranulated sugar
½cupsweetened flaked coconutoptional, I didn't use
2teaspoonsbaking soda
1teaspoonsalt
2teaspoonsground cinnamon
Freshly grated nutmegto taste (about 1/2 teaspoon), (you can use pre-ground, too)
1pinchground dried gingerabout 1/16 teaspoon
3tablespoonscanola oil
2largeeggs
1teaspoonvanilla
2cupsunpeeled zucchinigrated (*see Note)
120-ounce can crushed pineapple in juice, drained (reserve in case you need it for the cake batter or the frosting)
For the FROSTING:
2tablespoonsbuttersoftened
8ounceslow-fat cream cheesesoftened (can use full-fat cream cheese)
2cupspowdered sugar
2teaspoonsvanilla extract
Splash of milk or pineapple juiceif necessary
Chopped walnuts or pecansoptional
Instructions
Preheat oven to 350°F.
To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut (if using), baking soda, salt, and spices in a large bowl; stir well with a whisk.
Combine oil, eggs, and vanilla; stir well. Stir egg mixture, grated zucchini, and pineapple** into flour mixture. Batter might be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little splash of the pineapple juice.
NOTE: I found that the batter was easy to work with, and I didn't need the addition of pineapple juice.
**I felt that one 20-ounce can of pineapple was a little too much for this cake. However, adjust this or not, according to your preferences.
Spoon batter into a 13 x 9-inch baking pan coated with cooking spray (or bundt pan, which I used). Bake at 350° for about 33-35 minutes or until a wooden pick inserted in the center comes out with moist crumbs and cake is pulling away from sides of pan. Cool completely on a wire rack.
For the frosting:
Combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth.Beat in powdered sugar and vanilla just until smooth. Add a splash of milk or pineapple juice if necessary. Spread frosting over top of cake. You can garnish with chopped pecans or walnuts, if desired.
Notes
NOTES : If your zucchini are huge, scrape the seeds out of the center before you shred it so it’s not too watery. Also, I spread it all out on layers of paper towel to drain it and dry it off a bit. Then I measure out 2 cups. Not sure if this is critical though. Nuts can also be added to the cake batter if desired. This recipe makes a very generous amount of frosting.And this recipe can be turned into a Carrot Cake just by substituting shredded carrots for the zucchini.TASTING NOTES: Loved this cake! It was super delicious and I did use whole wheat pastry flour. I did not miss the icing one little bit-- it's a great snacking cake, and maybe a great way to sneak in some veggies.Recipe source: Slightly adapted from "The Pioneer Woman"