Zucchini Spice Cake With Penuche Frosting Recipe

Name: Zucchini Spice Cake With Penuche Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 1/2 ounce) yellow cake mix; 1 (3 ounce) instant vanilla pudding; 1 cup sour cream; 1/2 cup water; 1/4 cup oil; 4 eggs; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon clove; 1/4 teaspoon salt; 2 cups grated zucchini, drained well; penuche frosting; 1 cup packed light brown sugar; 8 tablespoons butter; 1/4 cup milk; 2 cups powdered sugar

Servings: persons

1 (18 1/2 ounce) yellow cake mix
1 (3 ounce) instant vanilla pudding
1 cup sour cream
1/2 cup water
1/4 cup oil
4 eggs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
1/4 teaspoon salt
2 cups grated zucchini, drained well
penuche frosting
1 cup packed light brown sugar
8 tablespoons butter
1/4 cup milk
2 cups powdered sugar

1
Put cake mix, pudding mix, sour cream, water, oil, eggs, cinnamon, nutmeg, cloves, and salt in a large mixing bowl.
2
Blend with an electric mixer on low speed for 1 minute. Increase speed to medium and beat 2 to 3 minutes more.
3
Fold in the grated zucchini.
4
Pour batter into greased and floured tube pan.
5
Bake 60 to 65 minutes at 350 degrees.
6
Penuche Frosting.
7
Place brown sugar and butter in a saucepan over medium heat. Simmer, stirring constantly, 2 minutes. Carefully pour in the milk, stirring, and bring the mixture to a boil.
8
Cool slightly.
9
Place the powdered sugar in a large bowl.
10
Pour the hot brown sugar mixture over the powdered sugar. Beat with an electric mixer on low speed until frosting is smooth, 2 to 3 minutes. Use immediately (while warm) to frost cake or the frosting will harden. If it does harden, simply place the pan back over low heat and stir until the frosting softens up.

1138

kcal

Calories

Fat

127

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.
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 16 ingredients. The key ingredients include: 1 (18 1/2 ounce) yellow cake mix, 1 (3 ounce) instant vanilla pudding, 1 cup sour cream, 1/2 cup water, and more.

Yes, Zucchini Spice Cake With Penuche 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!

Zucchini Spice Cake With Penuche Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions