Best Pineapple Zucchini Cake Recipes

ZUCCHINI PINEAPPLE CAKE

Steps:

• Grease and flour a 10 inch tube pan.
• Preheat oven to 350F Beat egg and sugar until lightly colored yellow Add oil and beat well.
• Sift flour, leavenings and spices into egg mixture and beat 2 minutes.
• Stir in pineapple, nuts, vanilla and zucchini.
• Pour batter into pan.
• Bake 1 hr 20 minutes Cool on rack 30 minutes Loosen cake from sides of pan.
• Invert on a cake rack to cook completely.
• Glaze: 1 c.
• conf.
• sugar and 1 tbls.
• milk.
• mix well and pour over cooled cake.

ZUCCHINI-PINEAPPLE LOAF CAKE

Steps:

• Set oven to 350 degrees (second lowest rack).
• Grease two 9 x 5-inch loaf pans, or mini loaf pans.
• In a large bowl, beat eggs, oil, sugar and vanilla, continue beating until thick and foamy with a spoon, then stir in shredded zucchini and pineapple.
• Combine remaining dry ingredients together, then gently stir into zucchini/pineapple mixture just until blended.
• Add the chopped nut and raisins; stir to combine.
• Divide the batter evenly between two greased and floured 9x5 loaf pans.
• Bake for 1 hour or until cake tests done.
• Cool in pans for 10 minutes before removing.
• Muffin Variation: follow above recipe except nearly fill paper-lined muffin cups.
• Bake at 350 degrees for 24-30 minutes.

PINEAPPLE-ZUCCHINI UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F.
• Pour melted butter in 9-inch round cake pan. Use pastry brush to coat bottom and side of pan with butter. Sprinkle brown sugar in pan. Top with pineapple rings, and place walnuts in centers and between pineapple rings. Set aside.
• In large bowl, mix flour, sugar, baking powder, baking soda, salt and cinnamon. In medium bowl, mix buttermilk, oil, egg and zucchini. Add the wet ingredients to the dry ingredients, and stir until just combined. Pour batter in pan over pineapple rings.
• Bake 35 to 40 minutes or until cake is golden brown and toothpick inserted in center comes out with a few moist crumbs.
• Cool 1 hour, then run knife around edge to release cake. Place plate or cake stand upside down on top of cake pan. Turn plate and cake upside down to release cake onto plate, gently tapping on pan, and then lifting it off the cake.
• Cover and refrigerate any remaining cake, and serve within 5 days.

CHOCOLATE ZUCCHINI CAKE WITH PINEAPPLE FROSTING AND COCONUT

Steps:

• Sift by hand or mix all dry ingredients in a food processor with metal blade set aside.
• In the food processor add butter, oil and sugar mix till creamy add eggs then vanilla through feed tube while machine is running.
• Add zucchini then flour mixture.
• Add cherries and pulse to mix inches Bake in a geased and floured bundt pan at 350 degrees for 50-60 minutes.
• When toothpick inserted into cake cames out clean.
• In the food processor mix cheese and jam spread on cooled cake.
• Press coconut into frosting of cake.

MARY'S FLUFFY ZUCCHINI CAKE WITH PINEAPPLE & NUTS

Steps:

• 1. Preheat oven to 325 degrees. Mix first 5 ingredients until fluffy.
• 2. Add rest of ingredients and mix well. By hand, mix in nuts. Place in greased and floured 9x13 pan and bake for 1 hour or until tests done.
• 3. Frost with your favorite white frosting. The recipe for frosting that I use I've listed below in the comments section. Can be made in 2 round cake pans, as shown, for special occasions as well. Reduce cooking time until layers test done with a toothpick.

PINEAPPLE ZUCCHINI BREAD/CAKE

Steps:

• 1. Preheat oven to 350. Grease or spray a loaf pan. Optionally you can line it with parchment paper if desired.
• 2. Sift your flour and other dry ingredients into a small bowl and set aside.
• 3. In a medium bowl mix together the eggs and oil until blended. Whisk in the sugar and incorporate well.
• 4. Next add your pineapple, craisins and zucchini and stir to blend.
• 5. Gradually add the dry ingredients into the wet and stir well. If you are using the optional nuts now is the time to stir them in as well.
• 6. Pour batter into the prepared loaf pan and bake for 60 - 75 minutes until golden brown and done on the inside.
• 7. Sprinkle the entire top of the loaf with turbinado sugar for a nice crunchy top.
• 8. Cool for about 10 minutes then remove from pan and cool completely before cutting. Once it is cooled you can drizzle the glaze over top if so desired.
• 9. To make the glaze: Melt the butter in a small pot. Stir in the granulated sugar and simmer while stirring just until the sugar is dissolved. Continue to cook until the mixture reaches somewhere between 225 and 230. Remove from heat. Add the milk or cream and stir. Add the vanilla, stir in and then pour over top of your baked goods immediately.

ZUCCHINI SPICE CAKE WITH PINEAPPLE CREAM CHEESE ICING

Steps:

• Preheat oven to 350°F. Grease and flour two 10-inch round cake pans.
• Combine the zucchini, walnuts, and coconut in a medium bowl; set aside. In another medium bowl, combine the flour cinnamon, baking soda, baking powder and salt; set aside. In a large bowl, with an electric mixer, beat together the eggs, oil and vanilla extract until well blended. Add the sugar and blend well. Gradually add the combined dry ingredients, beating well after each addition. Stir in the zucchini mixture. Pour evenly into the prepared pans.
• Bake for 35 to 40 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool the layers in the pans on wire racks for 10 minutes. Loosen the edges and remove the cakes to the wire racks to cool completely. Fill and frost with the Pineapple Cream Cheese Icing.
• PINEAPPLE CREAM CHEESE ICING: In a large bowl, beat together the cream cheese and margarine until creamy. Add the pineapple. Gradually add the sifted confectioner's sugar, beating until smooth and of spreading consistency.

PINEAPPLE ZUCCHINI CAKE

Steps:

• Place zucchini in sieve; let drain 30 minutes.
• Drain pineapple.
• Preheat oven to 350°F; coat the inside of 10 inch tube pan with non-stick vegetable oil spray.
• Sift together flour, sugar, baking soda, cinnamon, salt, and allspice in a large bowl.
• Mix together eggs, oil, pineapple juice and vanilla in a small bowl. Add to the dry ingredients.
• Press zucchini to remove excess liquid.
• Add drained zucchini, pineapple, and raisins to bowl; mix with a wooden spoon until well blended. Turn into prepared pan.
• Bake in preheated oven until a wooden toothpick comes out clean (about 55 minutes).

SPICY PINEAPPLE ZUCCHINI CAKE

Steps:

• Beat eggs to blend, add oil, sugar and vanilla.
• Continue beating until thick and foamy.
• Stir in zucchini and pineapple.
• Mix remaining ingredients in a seperate bowl.
• Stir dry mixture gently into zucchini mixture just until blended.
• Bake in preheated oven at 350 for 1 hour or until toothpick inserted in center comes out clean.
• Dust finished cake with powdered sugar or top with cream cheese frosting.
• FROSTING:
• Cream ingredients, beating until smooth.

PINEAPPLE ZUCCHINI CAKE (WITHOUT) CREAM CHEESE FROSTING RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. 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. 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. 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. 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. 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. And this recipe can be turned into a Carrot Cake just by substituting shredded carrots for the zucchini.

PINEAPPLE ZUCCHINI CAKE RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees. Grease pan(s). Beat eggs with sugar, vanilla and oil. Add dry ingredients and mix gently with an electric mixer. Add remaining ingredients. Mix until well blended. Pour batter into prepared pan(s). Bake for 30-45 minutes (depending on size of the pan you are using). The cake is done when a toothpick inserted in the center comes out clean.

ZUCCHINI PINEAPPLE CAKE

Steps:

• 1. Beat eggs until fluffy; add sugar, vanilla, oil and zucchini.
• 2. Sift dry ingredients and add to egg mixture. Blend well. Add pineapple, raisins and nuts and mix well.
• 3. Bake at 350 degrees in 2 greased and floured loaf pans for 1 hour . Cool in pans, on wire rack, for 10 minutes before removing. Cool completely. If frosting, frost when cool.
• 4. Muffins: Follow recipe above, except nearly fill paper lined muffin cups. Bake at 350 degrees for 24 to 30 minutes.

ZUCCHINI/PINEAPPLE CAKE

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees Grease and flour a tube pan. 2. Sift together flour, cinnamon, salt, baking powder, and baking soda on to a piece of waxed paper. 3. In a large bowl, beat eggs and sugar until light colored. Mix in oil. Add sifted ingredients to egg mixture, and beat for 2 minutes. Stir in pineapple, chopped nuts, vanilla, and zucchini. Mix thoroughly. Pour batter into prepared pan. 4. Bake for 80 minutes, or until tester inserted in the center of the cake comes out clean. Cool for 30 minutes. To Make Glaze: In a small bowl, combine the confectioners' sugar and the milk. When cake has cooled, pour glaze over cake.