Pineapple Zucchini Cake
Indulge in the moist and irresistible flavors of Pineapple Zucchini Cake, a delightful dessert that combines the best of fresh produce and rich cream cheese frosting. This cake features the perfect balance of sweetness from crushed pineapple and the subtle earthiness of grated zucchini, creating a tender and flavorful crumb. Infused with warm cinnamon and studded with optional chopped walnuts for added texture, it’s a treat that feels both decadent and wholesome. Topped with a velvety cream cheese frosting, this cake is easy to prepare and perfect for gatherings or weeknight indulgences. Whether you're looking for a creative way to use up zucchini or simply love unique dessert recipes, this Pineapple Zucchini Cake is guaranteed to impress.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.75 cups Granulated sugar
- 2 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 3 large Eggs
- 0.75 cups Vegetable oil
- 2 teaspoons Pure vanilla extract
- 2 cups Zucchini, grated
- 1 cup Crushed pineapple, drained
- 0.5 cups Chopped walnuts (optional)
- 8 ounces Cream cheese
- 0.5 cups Unsalted butter, softened
- 3 cups Powdered sugar
- 1 teaspoons Pure vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt until well combined.
In another bowl, whisk the eggs, vegetable oil, and vanilla extract together until smooth.
Add the wet ingredients to the dry ingredients and stir gently until just combined.
Fold in the grated zucchini, drained crushed pineapple, and chopped walnuts (if using). Be careful not to overmix.
Pour the batter evenly into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove the cake from the oven and let it cool completely in the pan on a wire rack.
While the cake is cooling, prepare the cream cheese frosting by beating the cream cheese and softened butter in a mixing bowl until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, beating until the frosting reaches your desired consistency.
Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
Cut into slices and serve. Refrigerate any leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
7710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 390.0 g | 500% | |
| Saturated Fat | 138.5 g | 692% | |
| Polyunsaturated Fat | 104.2 g | ||
| Cholesterol | 1045 mg | 348% | |
| Sodium | 4705 mg | 205% | |
| Total Carbohydrate | 1020.3 g | 371% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 755.8 g | ||
| Protein | 82.2 g | 164% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 581 mg | 45% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2704 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
