Zucchini Pineapple Cake Recipe

Name: Zucchini Pineapple Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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); Glaze; 1 cup confectioners' sugar; 1 tablespoon milk

Servings: persons

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)
Glaze
1 cup confectioners' sugar
1 tablespoon milk

1
Grease and flour a 10 inch tube pan.
2
Preheat oven to 350F Beat egg and sugar until lightly colored yellow Add oil and beat well.
3
Sift flour, leavenings and spices into egg mixture and beat 2 minutes.
4
Stir in pineapple, nuts, vanilla and zucchini.
5
Pour batter into pan.
6
Bake 1 hr 20 minutes Cool on rack 30 minutes Loosen cake from sides of pan.
7
Invert on a cake rack to cook completely.
8
Glaze: 1 c.
9
conf.
10
sugar and 1 tbls.
11
milk.
12
mix well and pour over cooled cake.

1715

kcal

Calories

Fat

211

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 4 eggs, 2 cups sugar, 1 cup vegetable oil, 2 cups flour, and more.

Yes, Zucchini Pineapple Cake 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.

Zucchini Pineapple Cake

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