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Juicy Pineapple Zucchini Cake & Frosting
This recipe for Pineapple Zucchini Cake features a delectable pineapple cream cheese frosting. It’s the incredible combination you didn’t know you needed.
Prep Time
20
minutes
minutes
Total Time
1
hour
hour
50
minutes
minutes
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Course
Cake
Cuisine
American
Servings
24
portions
Calories
349
kcal
Cook Mode
Screen not going dark
Ingredients
US Custom
-
Metric
For the Cake
3
cups
flour
1 1/2
cups
sugar
1
teaspoon
baking flour
1
teaspoon
baking soda
1
teaspoon
salt
2 ½
cups
pineapple
fresh or 20 oz can, drained
⅓
cup
pineapple juice
from the drained juice
3
eggs
¾
cup
oil
2
teaspoons
vanilla
2
cups
zucchini
shredded, excess liquid pressed out
1
cup
dried cherries
optional
For the Frosting
½
cup
butter
8
oz
cream cheese
4
tablespoon
pineapple juice
from the drained juice
4
cups
powdered sugar
Instructions
Preheat the oven to 350 F (180° C). Spray a 9x13 baking pan with non-stick baking spray (Pam with Flour).
Mix the dry ingredients in a large mixing bowl. Set aside.
Drain the pineapple juice into a bowl. Press out excess with a spatula. You should get about 1 cup of reserved juice.
Mix the eggs, oil, and vanilla together. Add in the drained pineapple and 1/3 cup pineapple juice.
Add the wet ingredients into the dry and stir in the zucchini and dried cherries.
Transfer to the prepared baking pan and bake for 25-30 minutes, or until a toothpick comes out clean.
Cool completely.
Cream the butter and cream cheese together gradually adding the pineapple juice and powdered sugar. Beat until smooth and creamy.
Frost the cake, slice, and serve.
Nutrition
Serving:
1
portion
|
Calories:
349
kcal
|
Carbohydrates:
49
g
|
Protein:
5
g
|
Fat:
15
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
9
g
|
Cholesterol:
43
mg
|
Sodium:
212
mg
|
Fiber:
1
g
|
Sugar:
25
g
Nutrition information isn’t always accurate.
Equipment
Mixing Bowl
Handheld Mixer
Recipe Video
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Author:
Susan Queck