Best 6 Pineapple Zucchini Cake Recipes
Indulge in a delightful culinary journey with our tantalizing Pineapple Zucchini Cake, a harmonious blend of flavors and textures that will captivate your taste buds. This moist and tender cake boasts a vibrant pineapple and zucchini symphony, complemented by the warmth of cinnamon and nutmeg. Explore the world of pineapple zucchini bread, muffins, and cupcakes, each a unique expression of this delectable combination. Whether you prefer a classic loaf cake, individual muffins, or petite cupcakes, our recipes cater to your every desire.
Prepare to embark on a baking adventure, creating treats that are not only visually stunning but also bursting with flavor. With step-by-step instructions and a treasure trove of tips, we guide you through the process of crafting these pineapple zucchini masterpieces. Discover the secrets to achieving the perfect balance of sweetness, tang, and spice.
Our comprehensive guide includes variations and substitutions to accommodate dietary preferences and allergies. Dive into the world of gluten-free, vegan, and sugar-free options, ensuring that everyone can savor the goodness of pineapple zucchini delights.
PINEAPPLE-ZUCCHINI UPSIDE-DOWN CAKE
Pineapple upside-down cake gets a summery twist with this zucchini-laden recipe.
Provided by By Annalise Sandberg
Categories Dessert
Time 55m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE ZUCCHINI CAKE WITH PINEAPPLE FROSTING AND COCONUT
It's zucchini time and I can't cook it fast enough. I have so much of it in my garden this year. This Tropical chocolate cake has a hint of cinnamon, dried cherries but you can use raisins and my Zucchini, Pineapple, Ginger Jam recipe #95600 in the frosting but you can use any pineapple jam.
Provided by Rita1652
Categories Dessert
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 16
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
When I was a new bride, nearly 30 years ago, I was blessed to buy a home next to a retired couple who completely "adopted" me as their own. Mary was an expert home cook with an even more impressive garden. Since I had no family within hundreds of miles, and her only daughter had long since moved away, we became instant friends....
Provided by Family Favorites
Categories Other Desserts
Time 1h20m
Number Of Ingredients 11
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 CAKE (WITHOUT) CREAM CHEESE FROSTING RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 23
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.
SPICY PINEAPPLE ZUCCHINI CAKE
Make and share this Spicy Pineapple Zucchini Cake recipe from Food.com.
Provided by Zaney1
Categories Dessert
Yield 12 serving(s)
Number Of Ingredients 19
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.
ZUCCHINI PINEAPPLE CAKE
This is a rich, delicious, moist cake that has pineapple, raisins and nuts. It can also be frosted with a cream cheese icing. This recipe also makes great muffins.
Provided by Anita Hoffman
Categories Cakes
Time 1h15m
Number Of Ingredients 13
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.
Tips:
- For a moist and flavorful cake, use fresh pineapple and zucchini. If using canned pineapple, be sure to drain it well.
- Grate the zucchini finely so that it blends well into the batter. You can use a food processor or a box grater.
- Be careful not to overmix the batter, as this can result in a tough cake. Mix just until the ingredients are combined.
- Bake the cake in a preheated oven to ensure that it cooks evenly. A toothpick inserted into the center of the cake should come out clean when it is done.
- Allow the cake to cool completely before frosting. This will help the frosting to set properly.
- For a cream cheese frosting, combine 8 ounces of softened cream cheese, 1/2 cup of butter, 2 cups of powdered sugar, and 1 teaspoon of vanilla extract. Beat until light and fluffy.
- For a pineapple cream cheese frosting, add 1/2 cup of crushed pineapple to the cream cheese frosting.
- For a chocolate ganache frosting, melt 1 cup of semisweet chocolate chips and 1/4 cup of heavy cream together in a microwave-safe bowl. Stir until smooth and then pour over the cooled cake.
Conclusion:
Pineapple zucchini cake is a delicious and moist cake that is perfect for any occasion. It is easy to make and can be customized with different toppings and frostings. Whether you are looking for a simple snack or a special dessert, pineapple zucchini cake is sure to please everyone.
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