Pineapple Zucchini Cake Recipes

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MARY'S FLUFFY ZUCCHINI CAKE WITH PINEAPPLE & NUTS



Mary's Fluffy Zucchini Cake With Pineapple & Nuts image

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

3 large eggs
2 c sugar
2 tsp vanilla
1 c vegetable oil
2 c peeled, grated zucchini
3 c flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 c walnuts, or your choice
1 c crushed pineapple, drained

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.

ZUCCHINI PINEAPPLE CAKE



Zucchini Pineapple Cake image

Make and share this Zucchini Pineapple Cake recipe from Food.com.

Provided by Aroostook

Categories     Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 14

4 eggs
2 cups sugar
1 cup vegetable oil
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 (8 1/4 ounce) can crushed pineapple (well drained)
1 cup finely chopped walnuts
2 teaspoons pure vanilla extract
2 cups raw grated zucchini (squeezed in a paper towel)
1 cup confectioners' sugar
1 tablespoon milk

Steps:

  • Grease and flour a 10 inch tube pan.
  • Preheat oven to 350F Beat egg and sugar until lightly colored yellow Add oil and beat well.
  • Sift flour, leavenings and spices into egg mixture and beat 2 minutes.
  • Stir in pineapple, nuts, vanilla and zucchini.
  • Pour batter into pan.
  • Bake 1 hr 20 minutes Cool on rack 30 minutes Loosen cake from sides of pan.
  • Invert on a cake rack to cook completely.
  • Glaze: 1 c.
  • conf.
  • sugar and 1 tbls.
  • milk.
  • mix well and pour over cooled cake.

Nutrition Facts : Calories 511.8, Fat 26.5, SaturatedFat 3.5, Cholesterol 70.7, Sodium 386.3, Carbohydrate 65, Fiber 1.8, Sugar 46.8, Protein 6.1

ZUCCHINI CAKE III



Zucchini Cake III image

Grated zucchini makes the cake from this recipe a lovely and moist cake finished with a simple icing.

Provided by Geri Knoll

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 14

Number Of Ingredients 14

4 eggs
2 cups white sugar
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 (8 ounce) can crushed pineapple, drained
1 cup chopped walnuts
2 cups grated zucchini
2 teaspoons vanilla extract
1 cup confectioners' sugar
2 tablespoons milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
  • Sift together flour, cinnamon, salt, baking powder, and baking soda on to a piece of waxed paper.
  • In a large bowl, beat eggs and sugar until light colored. Mix in oil. Add sifted ingredients to egg mixture, and beat for 2 minutes. Stir in pineapple, chopped nuts, vanilla, and zucchini. Mix thoroughly. Pour batter into prepared pan.
  • Bake for 80 minutes, or until tester inserted in the center of the cake comes out clean. Cool for 30 minutes.
  • To Make Glaze: In a small bowl, combine the confectioners' sugar and the milk. When cake has cooled, pour glaze over cake.

Nutrition Facts : Calories 439.4 calories, Carbohydrate 55.7 g, Cholesterol 53.3 mg, Fat 22.9 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 3.1 g, Sodium 349.2 mg, Sugar 40.1 g

ZUCCHINI PINEAPPLE CAKE



Zucchini Pineapple Cake image

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

3 eggs
2 c sugar
2 tsp vanilla
1 c oil
2 c grated zucchini, drained
1 tsp baking soda
1 tsp salt
1 tsp baking powder
3 1/2 c flour
1/2 c raisins (optional)
2 tsp cinnamon (optional)
1 c nuts
1 c crushed pineapple, drained well

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.

PINEAPPLE-ZUCCHINI UPSIDE-DOWN CAKE



Pineapple-Zucchini Upside-Down Cake image

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

1/2 cup unsalted butter, melted
3/4 cup packed light or dark brown sugar
1 can (20 oz) pineapple rings
12 walnut or pecan halves
3/4 cup Gold Medal™ all-purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup buttermilk
1/4 cup vegetable oil
1 egg
1 cup grated zucchini (about 1 small)

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

PINEAPPLE ZUCCHINI CAKE



Pineapple Zucchini Cake image

This is so much better than zucchini bread. I got this recipe from North Carolina, where there are so many good cooks.Everybody plants zucchini so must use it up. "WASTE NOT WANT NOT."

Provided by out of here

Categories     Dessert

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 12

2 cups zucchini, shredded
1 (8 ounce) can crushed pineapple in juice
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
3/4 teaspoon ground allspice
3 eggs
3/4 cup vegetable oil
1/3 cup pineapple juice concentrate
1 teaspoon vanilla
1/2 cup golden raisin

Steps:

  • Place zucchini in sieve; let drain 30 minutes.
  • Drain pineapple.
  • Preheat oven to 350°F; coat the inside of 10 inch tube pan with non-stick vegetable oil spray.
  • Sift together flour, sugar, baking soda, cinnamon, salt, and allspice in a large bowl.
  • Mix together eggs, oil, pineapple juice and vanilla in a small bowl. Add to the dry ingredients.
  • Press zucchini to remove excess liquid.
  • Add drained zucchini, pineapple, and raisins to bowl; mix with a wooden spoon until well blended. Turn into prepared pan.
  • Bake in preheated oven until a wooden toothpick comes out clean (about 55 minutes).

Nutrition Facts : Calories 433.1, Fat 18.2, SaturatedFat 2.6, Cholesterol 63.5, Sodium 277.3, Carbohydrate 64.1, Fiber 1.8, Sugar 42.4, Protein 5.3

ZUCCHINI PINEAPPLE CAKE



Zucchini Pineapple Cake image

Make and share this Zucchini Pineapple Cake recipe from Food.com.

Provided by LizCl

Categories     Dessert

Time 1h15m

Yield 2 loaves

Number Of Ingredients 12

3 eggs
2 cups sugar
2 teaspoons vanilla
1 cup oil
2 cups grated zucchini, drained
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
3 1/2 cups flour
1/2 cup raisins (optional)
1 cup nuts
1 cup crushed pineapple, drained well

Steps:

  • Beat eggs until fluffy, add sugar, vanilla, oil, zucchini. Sift dry ingredients and add to egg mixture. Blend well.
  • Add pineapple, raisins, and nuts and mix well.
  • Bake in 2 well greased loaf pans for 1 hour at 350 degrees.

Nutrition Facts : Calories 3158.8, Fat 154.2, SaturatedFat 23.7, Cholesterol 317.2, Sodium 2555.2, Carbohydrate 409.6, Fiber 14.4, Sugar 224.8, Protein 45.9

ZUCCHINI-PINEAPPLE LOAF CAKE



Zucchini-Pineapple Loaf Cake image

I got this recipe from a local paper a long time ago and has remained an all-time favorite recipe, I always make it when I have lots of zucchini left over from my garden and I make more than one to freeze, this recipe can easily be made into muffins, you will *LOVE* this! :)

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h10m

Yield 2 loaf cakes

Number Of Ingredients 14

3 eggs
1 cup oil
2 cups sugar
3 teaspoons vanilla
2 1/4 cups coarsely shredded unpeeled zucchini
1 (14 ounce) can well drained crushed pineapple
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons cinnamon
3/4 teaspoon nutmeg
1 cup chopped nuts
1 cup raisins or 1 cup currants

Steps:

  • Set oven to 350 degrees (second lowest rack).
  • Grease two 9 x 5-inch loaf pans, or mini loaf pans.
  • In a large bowl, beat eggs, oil, sugar and vanilla, continue beating until thick and foamy with a spoon, then stir in shredded zucchini and pineapple.
  • Combine remaining dry ingredients together, then gently stir into zucchini/pineapple mixture just until blended.
  • Add the chopped nut and raisins; stir to combine.
  • Divide the batter evenly between two greased and floured 9x5 loaf pans.
  • Bake for 1 hour or until cake tests done.
  • Cool in pans for 10 minutes before removing.
  • Muffin Variation: follow above recipe except nearly fill paper-lined muffin cups.
  • Bake at 350 degrees for 24-30 minutes.

Nutrition Facts : Calories 3323.6, Fat 154.5, SaturatedFat 21.9, Cholesterol 279, Sodium 3104.7, Carbohydrate 457.5, Fiber 18.5, Sugar 279.7, Protein 45.5

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