Zucchini Spice Cake With Pineapple Cream Cheese Icing Recipes

PINEAPPLE ZUCCHINI CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°.
• In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
• In a medium bowl, combine oil, eggs, and vanilla; stir well.
• Add grated zucchini and pineapple; mix well.
• Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.
• Spoon batter into a Bundt pan or 13 x 9-inch baking pan coated with cooking spray.
• Bake at 350° for about 33-40 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan.
• Cool cake completely on a wire rack.
• To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth.
• Spread frosting over top of cake.
• You can garnish with chopped pecans or walnuts, if desired (extra points).

ZUCCHINI CAKE WITH CINNAMON CREAM CHEESE FROSTING

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.

ZUCCHINI SPICE CAKE WITH PINEAPPLE CREAM CHEESE ICING

Steps:

• Preheat oven to 350°F. Grease and flour two 10-inch round cake pans.
• Combine the zucchini, walnuts, and coconut in a medium bowl; set aside. In another medium bowl, combine the flour cinnamon, baking soda, baking powder and salt; set aside. In a large bowl, with an electric mixer, beat together the eggs, oil and vanilla extract until well blended. Add the sugar and blend well. Gradually add the combined dry ingredients, beating well after each addition. Stir in the zucchini mixture. Pour evenly into the prepared pans.
• Bake for 35 to 40 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool the layers in the pans on wire racks for 10 minutes. Loosen the edges and remove the cakes to the wire racks to cool completely. Fill and frost with the Pineapple Cream Cheese Icing.
• PINEAPPLE CREAM CHEESE ICING: In a large bowl, beat together the cream cheese and margarine until creamy. Add the pineapple. Gradually add the sifted confectioner's sugar, beating until smooth and of spreading consistency.