Pineapple Zucchini Bundt Cake: A Delightful Dessert
This moist and flavorful bundt cake combines the sweetness of pineapple with the moisture of zucchini for a delightful dessert. Easy to make and perfect for any occasion.
Equipment
- 12-cup bundt cake pan
- cooking spray
- medium bowl
- large bowl
- wire rack
Ingredients
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup vegetable oil
- ½ cup brown sugar
- ½ cup sugar
- 2 large eggs
- 1 medium zucchini, grated Do not squeeze moisture from the grated zucchini.
- 1 (8 ounce) can crushed pineapple, drained Reserve the juice from the drained crushed pineapple to use in the glaze.
For Glaze
- 2 tablespoons butter, melted
- 2 tablespoons pineapple juice (reserved from drained pineapple)
- 1 cup powdered sugar
Instructions
- Preheat oven to 350°F. Grease a 12-cup bundt pan with cooking spray.
- Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
- Whisk together vegetable oil, brown sugar, and sugar with eggs in a large bowl.
- Stir grated zucchini and drained pineapple into the wet mixture.
- Pour dry ingredients into the wet mixture and stir until just combined.
- Pour batter into the prepared bundt pan.
- Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack for 10 minutes, then remove from the pan and cool completely.
- Whisk melted butter and reserved pineapple juice together.
- Add powdered sugar to the butter mixture and whisk until smooth. The glaze should be pourable but not runny; adjust with additional juice or powdered sugar if necessary.
- Poke holes into the top of the cake and drizzle with the glaze. This step is optional to allow the glaze to seep in.
Notes
The zucchini adds moisture, fiber, and acts as a partial fat substitute without significantly altering the flavor. The cake can be served sitting upright or flipped to sit on the curved side.