This Pineapple Zucchini Cake with Cream Cheese Frosting is a zucchini cake with a twist. With pineapple and coconut that go throughout, this is a cake that is moist and addictive. It is topped off with a silky cream cheese frosting for the perfect finish.
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Originally Posted August 13, 2009 – When I think of zucchini cake, I know I want one that is tender and moist. This zucchini cake is exactly that. The pineapple not only adds great flavor, but it keeps lots of moisture in the cake. And the cream cheese frosting is the perfect addition to this perfect summer cake! In my notes below, I mentioned that the cake was runny the first time I made it, but it wasn’t this time. I think it will depend on your zucchini. But it should work out either way – this cake is quite forgiving. If you are drowning in zucchini, this is one recipe you definitely want to make!
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!
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Pineapple Zucchini Sheet Cake with Cream Cheese Frosting
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 15 servings 1x
Description
This Pineapple Zucchini Cake with Cream Cheese Frosting is a zucchini cake with a twist. With pineapple and coconut that go throughout, this is a cake that is moist and addictive. It is topped off with a silky cream cheese frosting for the perfect finish.
Ingredients
Pineapple Zucchini Cake:
- 1 1/2 cups all-purpose flour
- 1 1/4 cup granulated sugar
- 1/2 cup sweetened flaked coconut
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- freshly grated nutmeg to taste, optional
- 1 pinch ginger, optional
- 3 tablespoons vegetable oil
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups grated unpeeled zucchini (remove seeds if the zucchini is large)
- 1 (20-ounce) can crushed pineapple in juice, drained (reserve juice in case you need it for the cake batter or frosting)
Cream Cheese Frosting:
- 8 ounces cream cheese
- 2 tablespoons butter, softened
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- splash of milk or pineapple juice, if necessary
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick cooking spray.
- In a large bowl, combine the flour, sugar, coconut, baking soda, cinnamon, salt, nutmeg and ginger.
- In a small bowl, beat together the oil, eggs and vanilla. Add the mixture to the flour mixture, as well as the zucchini and pineapple. Stir until it all comes together. It might seem too dry to start, but continue to stir. If the batter is still dry, add a little bit of the pineapple juice to loosen it up.
- Pour the batter into the prepared pan. Bake until a tester inserted in the center comes out clean, 30-35 minutes. Cool completely.
- To make the frosting, beat the cream cheese and the butter together until light and fluffy. Add in the powdered sugar, beat to combine, then beat in the vanilla. Spread the frosting over the cooled cake. Store the cake covered in the refrigerator.
Recipe Notes:
adapted from Tasty Kitchen
More Zucchini Recipes You’ll Love:
Glazed Lemon Poppy Seed Zucchini Bread
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Barbara says
Made this cake today. It was very good. Similar to a carrot cake. Excellent way to use up extra zuchinni from your garden.
Carmen Colon says
The Pineapple Zucchini Sheet Cake with Cream Cheese Frosting is awesome! My family loves it.
Lori says
There is a lot of liquid in zuchini, so after shredding it squeeze out the excess liquid. All that extra liquid will weigh the cake down.
marguerite says
do you think this cake would do OK in a bundt pan
Deborah says
I haven’t tried it, but I think the cake may be too moist for a bundt pan.
Pat says
I’ve made this several times now. Absolutely delicious! One of my favorite go to recipes…Ive got one in the oven now, for my sister-in-law…I know she will love itđź’—
Lori says
Could I make cupcakes with this recipe instead of.a sheet cake?
Stephanie says
Lori, did you make the cupcakes? Did they turn out ok? I’m thinking of doing the same.
Geri says
This recipe is fantastic!!! I did not have coconut in the house so I left it out and it tasted just fine without it. This is one of the best zucchini recipes I have ever made – Making it again this weekend for guests!!
April says
This cake is moist and delicious! I love it!
★★★★★
Lea Ann says
I shared this recipe with every zucchini I gave away. It’s moist and delicious and you don’t even have to frost it. I added raisins.
★★★★★
Beth Urban-Purtell says
This cake is DELICIOUS!!! I made it today and my husband said it’s his favorite cake now. I used 1/2 cup less powdered sugar in the frosting and 1 teaspoon vanilla with 1 teaspoon pineapple juice instead of 2 teaspoons of vanilla. Perfect for us.
★★★★★
EllenMarie says
Great recipe, and so easy. I love one bowl cake mixes. I added grated fresh ginger to the mix, about a scant teaspoon. Yummy tropical flavors.
★★★★★
Jill Brown says
You lost me when the recipe didn’t include chopped walnuts. (I call that a “female dessert”-no nuts). But I will be adding the nuts and trying this cake cuz it sounds delicious!
Pam says
Can this be frozen? With the frosting?
Bev Sawyer says
Can I omitted the coconut out in the zucchini pinezpp,e cake?
Deborah says
I haven’t tried it without the coconut, but I would guess that it would work.
Sherry Hyatte says
Like everyone in August, we have lots of zucchinis. Was looking for a new bread recipe and saw this. Made a pan and it was GONE by bedtime. I never even got to frost it, everyone was too busy eating it. Just put a double batch in the oven, we’ll see if this one hangs around long enough to get frosted.
★★★★★
Ana says
Thanks🙏
★★★★★