Pineapple Zucchini Cake with Cream Cheese Frosting: Delightful and Easy
This delightful and easy Pineapple Zucchini Cake features a moist, spiced cake base studded with pineapple and zucchini, topped with a luscious cream cheese frosting. It's a perfect treat for any occasion, offering a wonderful balance of sweet and subtly spiced flavors.
Equipment
- 9x13 inch baking pan
- mixing bowls
- whisk
- electric mixer
- toothpick
Ingredients
- 2 cups flour
- ¾ cup sugar
- ¾ cup brown sugar (packed)
- ½ cup canola oil or other neutral oil
- 2 large eggs room temperature
- ⅓ cup sour cream
- ½ cup crushed pineapple well-drained
- 2 cups shredded zucchini
- 2 tsp vanilla extract
- 2 tsp cinnamon powder
- 1 tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp ginger powder
- ¼ tsp nutmeg powder
- ⅔ cup walnuts chopped, optional
Frosting
- 8 oz cream cheese softened
- 6 tbsp butter softened, unsalted preferred
- 2 ½ to 3 cups icing sugar sifted
- 1 tsp vanilla extract
Topping
- Cinnamon sugar optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a large bowl, beat together the oil, granulated sugar, and brown sugar until smooth. Then, mix in the crushed pineapple, eggs, vanilla extract, sour cream, and shredded zucchini until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined. Fold in chopped walnuts if using.
- Pour the batter evenly into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools completely in the pan, prepare the frosting. Beat the softened cream cheese and butter together until pale and fluffy. Gradually add the sifted icing sugar and vanilla extract, whipping for 3-4 minutes until light and fluffy.
- Once the cake has cooled, spread the cream cheese frosting evenly over the top. Sprinkle with cinnamon sugar if desired, then slice and serve.
Notes
Use small to medium zucchini (6-8 inches) for fewer seeds and less water; do not peel. Gently squeeze excess moisture from shredded zucchini before adding to batter to prevent sogginess. Do not overmix batter after adding flour to maintain a light texture. Ensure cream cheese and butter are softened but not melted for smooth frosting. Toss optional mix-ins (nuts, raisins, chocolate chips) in flour before adding to prevent sinking. Let cake sit at room temperature for 30 minutes before serving.