I had to use up my frozen zucchini from last fall and a pineapple I had purchased. What better way to utilize both than my favorite cake. Just cut up pineapple and puree in a food processor.
I use walnuts sometimes instead of pecans which I did here. I also keep the icing separate and just dob it in the cake because it usually comes out too thin. I also make it in a 9×12 pan because that refrigerates better for me.
Zucchini Pineapple Cake
– for cake
2 cups zucchini — grated
3 large egg
1 1/2 cups sugar
1 tablespoon vanilla extract
1 cup vegetable oil
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup chopped pecans
1/2 cup raisins
15 ounces crushed pineapple — drained
– for frosting
8 ounces cream cheese
1/4 cup butter — softened
8 ounces crushed pineapple — drained
16 ounces powdered sugar
Drain shredded zucchini. Beat eggs with sugar vanilla and oil.
Stir in grated zucchini.
Combine flour,baking soda, baking powder, salt and cinnamon.
Gradually add flour mixture to zucchini mixture mixing well.
Add nuts and raisins and pineapple.
Flour 3- 8 inch pans and pour in batter. Bake at 325 for 35 minutes
Cool to ice.
For icing mix all frosting ingredients and refrigerate for 1 hour while cake bakes and cools.
Ice cake and keep refrigerated until served.
“Southern Living magazine June 1995 issue”