Quantcast

Pineapple Zucchini Cake with Cream Cheese Frosting

by Jamie on July 24, 2009

Post image for Pineapple Zucchini Cake with Cream Cheese Frosting

I originally saw this recipe over at the Pioneer Woman’s site and was immediately intrigued because I just so happened to have zucchini in my fridge. Rarely do I post recipes when I make them from her site because she has such a large following and provides step by step instructions with great photos.

I figure what can I possibly offer to my readers that she hasn’t already, ya know what I mean? However, this recipe is actually from her new recipe site Tasty Kitchen and it’s so good, it needs some more blog love!

I was kind of taken aback when I realized this only called for three tablespoons of oil, but I figured the zucchini and pineapple would provide a lot of moisture, so I just rolled with it! If I want to get technical, this recipe is a little healthy. Yeah, I know it has sugar, but only a minimal amount of fat, plus is has fruit and vegetables!

This did take a little longer to bake than indicated in the recipe instructions, but I just kept a close eye on it and it worked out just fine. The cream cheese frosting really pushes this cake over the edge and into the realm of bliss, but I do love me some cream cheese frosting, so the feeling of bliss is probably quite subjective!

Have a scrumptious day!

Oh, I also want to say congratulations to Lindsay of the blog, La Belle Vie for winning my blogoversary giveaway! Lindsay, I hope you enjoy all the baking goods as much as I do!


Save Recipe Print

Pineapple Zucchini Cake

July 24th, 2009

Ingredients:

For the Cake

1 cup all purpose flour
1/2 cup whole wheat pastry flour (all purpose flour works too)
1 1/4 cup granulated sugar
1/2 cup sweetened flaked coconut
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
freshly grated nutmeg, to taste (1/4 to 1/2 tsp?), optional
1 pinch ginger (about 1/16 tsp or so), optional
3 tablespoons canola oil
2 whole large eggs
1 teaspoon vanilla
2 cups grated (unpeeled) zucchini (*see note)
1 (20 oz.) can crushed pineapple In juice, drained (reserve in case you need it for the cake batter or the frosting)

For the Frosting

2 tablespoons butter, softened
8 ounces low-fat cream cheese, softened (can Use full-fat cream cheese)
2 cups powdered sugar, approx.
2 teaspoons vanilla extract
splash of milk or pineapple juice, If necessary
chopped walnuts or pecans (optional)

Directions:

1. Preheat oven to 350°.
2. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. combine flour, sugar, coconut, baking soda, salt, and spices in a large bowl; stir well with a whisk.
3. Combine oil, eggs, and vanilla; stir well. stir egg mixture, grated zucchini, and pineapple into flour mixture. batter will 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.
4. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. 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.
5. To prepare 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:

- 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.
- Recipe can be turned into a carrot cake just by substituting shredded carrots for the zucchini.


[pinit]


{ 25 comments… read them below or add one }

Peggy July 24, 2009 at 1:31 pm

I love zucchini bread and this looks fabulous! OMG you are going to be totally addicted to farmtown once you get your farm going. It is a lot of fun to interact in the marketplace. Maybe I'll see you there – I'm Princess Pegra. :)

Reply

Morta Di Fame July 24, 2009 at 3:04 pm

What a novel idea! LOVE IT!

Reply

fried blue July 24, 2009 at 3:12 pm

Thanks for this post. I am one of the million followers of PW blog but it's still nice to get another review of recipes. Now, I'll HAVE to make this cake. :)

Reply

Christine July 24, 2009 at 7:00 pm

Mmmm, sounds delicious! I think I'll throw in a handful of walnuts too. Yum!

Reply

Lindsay July 24, 2009 at 11:35 pm

Thanks again! And trust me I will loooove everything!!!

Reply

Donna-FFW July 25, 2009 at 5:17 am

This is on my list for certain. I love the pineaple in there and with this frosting, oh my lord. Delicious!

Reply

Jamie July 25, 2009 at 5:52 am

Yum! This looks like a great alternative to my usual zucchini bread/cake. Love the frosting! Must taste super together.

Reply

Katie @ goodLife {eats} July 25, 2009 at 9:48 am

Yummy! great pictures. I could just take a bite right off that fork.

Reply

pigpigscorner July 25, 2009 at 3:16 pm

Looks and sounds fantastic! Even better with only 3tbs of oil.

Reply

CaSaundraLeigh July 25, 2009 at 6:39 pm

One word–yum!

Reply

Leslie July 25, 2009 at 8:03 pm

ohh this does look good. I made a zucchini and whole wheat flour bread a while back and it was sooo nasty I threw it right in the trash!

Reply

Faith July 26, 2009 at 1:00 pm

This looks incredible, I love the cream cheese frosting!

Reply

pinkstripes July 27, 2009 at 11:36 am

I love the cream cheese frosting. And pineapple+zucchini sounds delicious.

Reply

Close to home July 27, 2009 at 6:50 pm

Looks great looking for new recipes as I found a 5lb zucchinni in my garden after being gone for 10 days. you can also shred the zucchinni and freeze for a later date!!
http://www.stayingclosetohome.blogspot.com

Reply

Avanika [YumsiliciousBakes] July 29, 2009 at 9:36 am

I remember seeing this on PW! Loved it then, love it now! Sounds like you had loved it too!

Reply

cookies and cups July 30, 2009 at 7:24 am

I just made zucchini bread and have about 8 left to use…this might be my next attempt!

Reply

comfycook July 30, 2009 at 2:15 pm

An interesting combo but a geat one. I am about to bake now. I am not sure I will have time but if I do, I want to add this.

Reply

The Food Librarian August 1, 2009 at 10:50 am

This looks fantastic. And sorta healthy…well, until you get to the cream cheese! :) Thanks for posting it. I'm catching up on your blog…as usual, everything looks fantastic!

Reply

Gina August 7, 2009 at 1:05 pm

This looks awesome, and possibly low fat? I will def. make this next week!

Reply

Krissipoo April 3, 2010 at 4:59 pm

Mmmm I just happen to have all the ingredients cept the canned pineapple, I have fresh though so I’ll try thAt and let you know how it was!

Reply

Krissipoo April 3, 2010 at 7:41 pm

Swapped out the canned pineapple for a cup of fresh diced and 1/4 cup of milk. This cake is awesome!! Ty for posting it 

Reply

Jamie April 3, 2010 at 8:16 pm

I am so glad it worked for you!!! Enjoy!

Reply

Katherine June 18, 2010 at 4:49 pm

Can I use all whole wheat flour?

Reply

Brenda September 2, 2013 at 3:59 pm

I added dried cranberries and walnuts and left off the icing it was excellent. Thanks

Reply

Jamie September 3, 2013 at 10:43 pm

Brenda,

Those additions sound delicious! Thank you so much for stopping in to let us know that you enjoyed the recipe. Have a wonderful day and thank you for following MBA!

Jamie

Reply

Leave a Comment

Previous post:

Next post: