Best Zucchini Spice Cake With Pineapple Cream Cheese Icing Recipes

PINEAPPLE ZUCCHINI CAKE WITH CREAM CHEESE FROSTING

Pineapple Zucchini Cake with Cream Cheese Frosting image

This delicious, healthy Pineapple Zucchini Cake with Cream Cheese Frosting is absolutely incredible! Low in fat, high in fiber and extremely moist.

Provided by Gina

Categories Dessert

Time 1h

Number Of Ingredients 17

Ingredients

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 cup granulated sugar
1/2 cup flaked coconut
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1/4 tsp nutmeg (optional)
1 pinch ginger (optional)
3 tbsp canola oil
2 whole large eggs
1 tsp vanilla
2 cups grated zucchini (unpeeled (squeeze excess liquid))
20 oz. can crushed pineapple in juice (drained well)
8 oz 1/3 fat Philadelphia Cream Cheese
1 cup powdered sugar
1 tsp vanilla extract

Steps:

Preheat oven to 350°.
In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
In a medium bowl, combine oil, eggs, and vanilla; stir well.
Add grated zucchini and pineapple; mix well.
Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.
Spoon batter into a Bundt pan or 13 x 9-inch baking pan coated with cooking spray.
Bake at 350° for about 33-40 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan.
Cool cake completely on a wire rack.
To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth.
Spread frosting over top of cake.
You can garnish with chopped pecans or walnuts, if desired (extra points).

Nutrition Facts : ServingSize 1 slice, Calories 228 kcal, Carbohydrate 30 g, Protein 3.5 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 27 mg, Sodium 298.5 mg, Fiber 2 g, Sugar 26 g

PINEAPPLE ZUCCHINI CAKE

Pineapple Zucchini Cake image

This is so much better than zucchini bread. I got this recipe from North Carolina, where there are so many good cooks.Everybody plants zucchini so must use it up. "WASTE NOT WANT NOT."

Provided by out of here

Categories Dessert

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

2 cups zucchini, shredded
1 (8 ounce) can crushed pineapple in juice
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
3/4 teaspoon ground allspice
3 eggs
3/4 cup vegetable oil
1/3 cup pineapple juice concentrate
1 teaspoon vanilla
1/2 cup golden raisin

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).

Nutrition Facts : Calories 433.1, Fat 18.2, SaturatedFat 2.6, Cholesterol 63.5, Sodium 277.3, Carbohydrate 64.1, Fiber 1.8, Sugar 42.4, Protein 5.3

ZUCCHINI SPICE CAKE WITH PINEAPPLE CREAM CHEESE ICING

Zucchini Spice Cake with Pineapple Cream Cheese Icing image

I first made this recipe several years ago for Thanksgiving (in place of the zucchini bread that my mom or I usually bake). My family enjoyed it and said that the pineapple cream cheese icing really set it off.

Provided by S I @SyiLuvsPastries

Categories Cakes

Number Of Ingredients 17

Ingredients

3 cup(s) grated zucchini (approx. 1 pound)
1 cup(s) ground walnuts
1 cup(s) flaked coconut
4 large eggs
1 cup(s) vegetable oil
2 tablespoon(s) vanilla extract
2 1/2 cup(s) granulated sugar
3 cup(s) all purpose flour
2 teaspoon(s) ground cinnamon
1 1/2 teaspoon(s) baking soda
1 teaspoon(s) baking powder
1 teaspoon(s) salt
PINEAPPLE CREAM CHEESE ICING
1 package(s) (8 oz) cream cheese, softened
1/2 cup(s) (1 stick) margarine, softened
1 can(s) (8 oz) crushed pineapple, drained
1 pound(s) sifted confectioner's sugar (approx. 4 1/2 c.)

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.