Spicy Zucchini Cake With Brown Sugar Fudge Frosting

Name: Spicy Zucchini Cake With Brown Sugar Fudge Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 1/4 ounce) package spice cake mix; 1 (3 1/2 ounce) package vanilla instant pudding mix; 4 eggs; 1 cup sour cream; ¼ cup vegetable oil; 2 ½ cups grated medium zucchini (large zucchini tend to be much more seedy and wet); ¾ cup chopped nuts; ½ cup packed brown sugar; ¼ cup butter; 2 tablespoons light cream (10% cream); 1 cup confectioners' sugar, sifted

Servings: persons

1 (18 1/4 ounce) package spice cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
4 eggs
1 cup sour cream
¼ cup vegetable oil
2 ½ cups grated medium zucchini (large zucchini tend to be much more seedy and wet)
¾ cup chopped nuts
½ cup packed brown sugar
¼ cup butter
2 tablespoons light cream (10% cream)
1 cup confectioners' sugar, sifted

1
Cake:
2
Preheat oven to 350* and grease and flour a 10-inch tube pan.
3
In a large mixer bowl, combine cake mix, pudding mix, eggs, sour cream, and oil.
4
Beat on medium speed for 2 minutes.
5
Stir in zucchini and nuts, mixing well.
6
Spread batter evenly in prepared pan.
7
Bake 60-65 minutes or until a cake tester inserted in center comes out clean.
8
Cool 25 minutes in pan on a wire rack, then remove cake and cool completely.
9
Frosting:.
10
In a medium saucepan, combine brown sugar and butter.
11
Bring to a boil over medium heat, then simmer for 2 minutes, stirring constantly.
12
Carefully stir in cream.
13
Return mixture to a boil, then remove from heat.
14
Cool slightly.
15
Put confectioner's sugar into a large mixer bowl.
16
Pour warm brown sugar mixture on top.
17
Beat on low speed just until smooth and creamy, about 2 minutes.
18
Quickly spread on top and partially down sides of cake.
19
Cool to let frosting set before cutting.

914

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (18 1/4 ounce) package spice cake mix, 1 (3 1/2 ounce) package vanilla instant pudding mix, 4 eggs, 1 cup sour cream, and more.

Yes, Spicy Zucchini Cake With Brown Sugar Fudge Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!