ZUCCHINI CAKE WITH CINNAMON CREAM CHEESE FROSTING

Zucchini Cake with Cinnamon Cream Cheese Frosting image

A delicious way use summer's bounty of zucchini! Moist spiced zucchini cake topped with sweet cinnamon cream cheese frosting.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h5m

Yield 12

Number Of Ingredients 14

Previous Next

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
3/4 cup milk
1/2 cup butter, melted
3 eggs
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 cups coarsely shredded zucchini (about 2 medium)
3/4 cup chopped walnuts
1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
1 teaspoon ground cinnamon
1 teaspoon vanilla
1 1/2 cups powdered sugar

Steps:

Heat oven to 350°F. Spray bottom only of 13 x 9-inch pan with cooking spray.
In large bowl, beat cake mix, milk, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon, the ginger and nutmeg with electric mixer on medium speed 2 minutes. Stir in zucchini and walnuts. Pour batter into pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack. Cool completely, about 1 hour.
In large bowl, beat cream cheese and 1/4 cup softened butter with electric mixer on medium-high speed until smooth. Beat in 1 teaspoon cinnamon and the vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Spread frosting on cake. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining cake.

Nutrition Facts : Calories 450, Carbohydrate 49 g, Cholesterol 100 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 33 g, TransFat 1/2 g