Zucchini Pineapple Cake

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”


8 Comments (+add yours?)

  1. Carolyn T at tastingspoons.com
    May 29, 2009 @ 17:02:30

    Oh, this sounds so good. Have you ever used canned pineapple in it instead of the fresh? Certainly I can buy fresh, but I always have a can of crushed pineapple on my shelf. I just happen to have enough zucchini on hand to make this. And thanks for listing my blog on your blogroll too!


  2. Sue
    May 29, 2009 @ 17:32:35

    Yes Carolyn

    I have used canned and it turns out about the same, it needs to be drained well.

    Thank you for hosting such a great blog. I love reading Tasting Spoons.


  3. Penny
    May 29, 2009 @ 18:02:40

    This cake sounds so moist and simple to make. Always love visiting here.


  4. Sue
    May 29, 2009 @ 21:00:30

    Thank you Penny! I love to read your blog also.


  5. Kate
    Jun 02, 2009 @ 08:51:30

    Oh yum, I could SO eat that.

    I may have to give this one a try. We’re always in need of a good cake recipe.


  6. Sue
    Jun 02, 2009 @ 13:49:00

    Kate, I hope you like it as much as I do


  7. jane
    Jun 17, 2009 @ 17:46:01

    No description of when or where to add the 15oz pineapple? I am making it today with the 15 ounces added to the zucchini mixture, hope it turns out well…..I will let you know! Looks yummy


  8. coffeepot
    Jun 18, 2009 @ 19:05:02

    Hey Jane! I can’t understand why but I added it with the raisins and mixed well.

    I also added that to the post..Thanks for noticing it and letting me know.


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