The Pioneer Woman Tasty Kitchen
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Pineapple Zucchini Sheet Cake with Cream Cheese Frosting

4.95 Mitt(s) 20 Rating(s)20 votes, average: 4.95 out of 520 votes, average: 4.95 out of 520 votes, average: 4.95 out of 520 votes, average: 4.95 out of 520 votes, average: 4.95 out of 5

Prep:

Cook:

Level: Easy

System:

12

Description

If you’re wondering what to do with all the zucchini from your garden, make this cake. It’s super moist and delicious! I adapted it from a Cooking Light carrot cake recipe. The carrot cake is also wonderful.

Ingredients

  • FOR THE CAKE:
  • 1 cup All-purpose Flour
  • ½ cups Whole Wheat Pastry Flour (You Can Use All White Flour If You Don't Have This)
  • 1-¼ cup Granulated Sugar
  • ½ cups Sweetened, Flaked Coconut
  • 2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 2 teaspoons Ground Cinnamon
  • ¼ teaspoons Freshly Grated Nutmeg, Or More To 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 Below)
  • 1 can (20 Oz. Size) Crushed Pineapple In Juice, Drained (Reserve Juice In Case You Need It For The Cake Batter Or The Frosting)
  • _____
  • FOR THE FROSTING:
  • 2 Tablespoons Butter, Softened
  • 1 package (8 Oz. Size) Low-fat Cream Cheese, Softened (You Can Use Full-fat Cream Cheese)
  • 2 cups Powdered Sugar, More Or Less As Needed
  • 2 teaspoons Vanilla Extract
  • Splash Of Milk Or Pineapple Juice, If Necessary
  • Chopped Walnuts Or Pecans (optional)

Preparation

Preheat oven to 350°F.

To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flours, 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 the 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°F 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. I’m 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.

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

80 Comments

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Avatar of Bridget Van Lare

Bridget Van Lare on 8.21.2011

This is hands down the best zucchini cake receipt ever! I used the low fat cream cheese for the frosting and it turned out perfect. Will make over and over again!

Avatar of LittleDebbie

LittleDebbie on 9.5.2010

I am always looking for great recipes to alter for my clients (I am in home healthcare and cook meals for clients with all sorts of medical restrictions). Well, this one got altered for a diabetic also needing heart healthy items. This is now a favorite with her…as a breakfast muffin! No frosting, just muffin. Did a little sub here, tweek there, and bam! Great recipe to work with.

Avatar of Crystal

Crystal on 7.31.2010

This is delicious! Thanks for sharing the recipe with us!

Avatar of missvicki

missvicki on 6.29.2010

This has just come out of the oven, making the house smell like heaven! I will attempt to allow it to cool and put some of the frosting ON the cake instead of directly in my mouth.

Avatar of aeillill

aeillill on 6.24.2010

This is a review of JUST the frosting:

Unfortunately, I wasn’t overly fond of it. It made a decent starting point but when made as is I thought it tasted too much of the confectioners sugar with just a hint of cream cheese. To fix it I added another half a package of cream cheese and another teaspoon of vanilla. Still a bit sugary but much better.

20 Reviews

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Avatar of Kasia

Kasia on 9.25.2012

I have to eat gluten-free, so I substituted 1 1/4c Pamela’s Baking and Pancake Mix for the flours. I also only put in 1c of sugar, and added a bit more than a “pinch” of ginger. It came out really well. My batter came out a bit more wet than the recipe said it would, but it baked up perfectly!

Avatar of kitchentherapy

kitchentherapy on 9.16.2012

I cannot believe I waited so long to make this. The cake is so good it doesn’t even need the frosting – the moistest cake I have ever had! The frosting does make it extra decadent. I halved the recipe and it was plenty to cover the whole cake.

Avatar of Linda Hielscher

Linda Hielscher on 9.1.2012

18 reviews can’t be wrong! This is oh so good and the cream cheese frosting makes the dish excellent.

Avatar of pvfrompv

pvfrompv on 4.10.2012

so easy – so tasty. Brought my boss a piece to try and he told me “Boy, you are in the wrong business!” High praise coming from a chocoholic. Thanks!

Avatar of roed

roed on 7.7.2011

This cake is a winner! I’ve made it many times and will add about 1/4 c of chopped walnuts to the batter if I have them. With or without the nuts, YUM!

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