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Pineapple Zucchini Sheet Cake with Cream Cheese Frosting | www.tasteandtellblog.com

That darn Pioneer Woman. She gets me every time. First, she mentioned that she was going to make this cake, and I saved the recipe because it sounded good to me. And I do have a lot of zucchini. But then she made it. And she called it “a cake of such unfathomable deliciousness”, and I knew I couldn’t resist.

And now, I just may start saving all my zucchinis – just to make this cake over and over again. It really is that delicious. Thank you once again, Pioneer Woman, for for giving me yet another excuse as of why I still have a few pregnancy pounds left to lose!

Just a few notes:

  • My cake batter was really runny – I was honestly afraid my cake wouldn’t set up. But it did. And the cake was super moist. But it didn’t rise up and dome like most cake recipes do.
  • The frosting recipe makes a generous amount of frosting. I love cream cheese frosting, so this was no problem for me!
  • I kept this cake in the fridge, and loved eating a slice cold.

Delicious!

Pineapple Zucchini Sheet Cake with Cream Cheese Frosting
found at Pioneer Woman Cooks, who got it from lindainmo on The Tasty Kitchen

serves 12

Cake

1 cup all-purpose flour
1/2 cup whole wheat pastry flour (or substitute all white flour, which is what I did)
1 1/4 cup granulated sugar
1/2 cup sweetened flaked coconut
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
freshly grated nutmeg to taste, optional
1 pinch ginger, optional
3 tablespoons canola oil
2 whole large eggs
1 teaspoon vanilla
2 cups grated unpeeled zucchini* (see note)
1 (20-ounce) can crushed pineapple in juice, drained (reserve juice in case you need it for the cake batter or frosting)

Frosting

2 tablespoons butter, softened
8 ounces low-fat cream cheese (I used full fat)
2 cups powdered sugar (approx)
2 teaspoons vanilla extract
splash of milk or pineapple juice, if necessary
chopped walnuts or pecans, optional

Preheat oven to 350°.

To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, baking soda, salt, and spices in a large bowl; stir well with a whisk.

Combine oil, eggs, and vanilla; stir well. Stir egg mixture, grated zucchini, and pineapple into flour mixture. Batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little splash of the pineapple juice.

Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for about 33-35 minutes or until a wooden pick inserted in the center comes out with moist crumbs and cake is pulling away from sides of pan. Cool completely on a wire rack.

To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Add a splash of milk or pineapple juice if necessary. Spread frosting over top of cake. You can garnish with chopped pecans or walnuts, if desired.

*NOTES : If your zucchini are huge, scrape the seeds out of the center before you shred it so it’s not too watery. Also, I spread it all out on layers of paper towel to drain it and dry it off a bit. Then I measure out 2 cups. Not sure if this is critical though. Nuts can also be added to the cake batter if desired. This recipe makes a very generous amount of frosting.

And this recipe can be turned into a Carrot Cake just by substituting shredded carrots for the zucchini.

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16 Responses to Pineapple Zucchini Sheet Cake with Cream Cheese Frosting

  1. Dawn says:

    goodness gracious woman that frosting is killing me! perfect.

  2. Lisa says:

    We are having company tomorrow and I think this will be dessert. Looks heavenly!

  3. Rosa's Yummy Yums says:

    That cake looks delicious! I cannot resist anything that is made with cream cheese…

    Cheers,

    Rosa

  4. Ingrid says:

    Love the frosting to cake ratio!
    ~ingrid

  5. Jean Bugs says:

    Oh boy is this timely! I just got a ginormous zuch from a friend…now I know what I'm gonna do with it!!!

  6. Ashley says:

    This looks soooo good! PW recipes are awesome – can't wait to try it out :)

  7. Saoirse says:

    I recently came across your blog and have been reading along. I thought I would leave my first comment. I don't know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.

    Sara

    http://pianonotes.info

  8. Barbara says:

    Just pour cream cheese frosting on just about anything and I am in heaven. Add to that a pineapple and zucchini cake… all I can say is YUM.

  9. kat says:

    How can one resist "a cake of such unfathomable deliciousness"?

  10. eatme_delicious says:

    I looove carrot cake so I'm sure I'd love this! Especially with all that icing on top mmmm. Looks delicious.

  11. Grace says:

    AMEN to the thick layer of cream cheese frosting on this. i LOVE it.

  12. Katrina says:

    Wow, have some cake with your frosting! ;) Looks de-lish. And I just bought (stupidly didn't plant my own) two giant zucchini at the farmer's market yesterday!

  13. Valerie says:

    I really want to try this!

  14. Shelly says:

    I tried this recipe on Sunday and it was great. You mentioned in your directions that your batter was really runny and your cake didn't raise very high. I was a little worried about those two things so I added an extra 1/2 cup of flour and the cake turned out great. It baked up just like a normal cake and it was delicious! Try the extra flour I don't think you will be disappointed! I

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