Ingredients
For the Cake
- 3 cups flour
- 1 ½ 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
Step by Step
- 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.
Equipment
Nutrition
Serving: 1 portionCalories: 349 kcalCarbohydrates: 49 gProtein: 5 gFat: 15 gSaturated Fat: 5 gPolyunsaturated Fat: 9 gCholesterol: 43 mgSodium: 212 mgFiber: 1 gSugar: 25 g
Video
More success tips following.
