5 from 1 vote
Pineapple Zucchini Cake A wonderful soft, moist and full flavored cake. Smells fabulous when it's baking too!
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Pineapple Zucchini Cake
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Servings: 20
Ingredients
Cake:
  • 2 cups All Purpose Flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3 eggs
  • 2 cups white granulated sugar
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon zest
  • 1 cup grated un-peeled zucchini excess moisture removed before measuring
  • 1 cup crushed pineapple drained
  • 1 cup chopped walnuts or pecans
  • 1/2 cup golden raisins
Frosting: (optional)
  • 3 ounces cream cheese softened to room temperature
  • 1/4 cup butter room temperature
  • 1 1/2 cups to 2 of powdered sugar
Instructions
  1. Preheat oven to 350 F / 180 C / Gas 4. Butter a 9 x 12 or 9 x 13 baking pan.
  2. In a medium bowl, combine the flour, cinnamon, baking soda, salt, and baking powder. Set aside.
  3. In a mixer, beat the 3 eggs on high speed until frothy.
  4. Lower the speed and beat in the sugar, vegetable oil, vanilla, and lemon zest. Add the flour mixture and combine well.
  5. Stir in the zucchini, chopped nuts, pineapple and raisins. If the batter gets too stiff, you can add a little of the pineapple juice.
  6. Pour mixture into the baking pan and bake for 40 to 45 minutes. Allow to cool before frosting.
  7. To make the frosting, beat together the cream cheese and butter. Add the powdered sugar and beat until smooth.
  8. Frost the cooled cake and serve.