Comments on: Pineapple Zucchini Sheet Cake with Cream Cheese Frosting

By: pvfrompv

pvfrompv — Tue, 10 Apr 2012 19:14:50 +0000

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!

By: Bridget Van Lare

Bridget Van Lare — Mon, 22 Aug 2011 01:39:52 +0000

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!

By: roed

roed — Thu, 07 Jul 2011 22:17:18 +0000

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!

By: billiev

billiev — Sat, 11 Jun 2011 18:00:52 +0000

Delicious! I made it the first time exactly like recipe (for a potluck) and everyone loved it. I made it again today just for us (my dear hubby and me) and this time I used all whole wheat flour (I used King Arthur White Wheat) and sweetened it with Splenda instead of sugar. Didn’t rise quite as much, probably next time I will increase the baking soda and possibly add a touch of vinegar to give it a little extra rise, but it was still delicious and moist. I used low-fat cream cheese and Splenda in the frosting also (we both have to watch our sugar). It was quite a bit runnier (is that a word?) but I was hesitant to add more Splenda since it was already quite sweet. I might try adding some cornstarch to thicken it up next time I make this and there will definitely be a next time.

By: Tori

Tori — Wed, 13 Apr 2011 03:54:36 +0000

This cake is fantastic. It was exactly what I needed to use up some zucchini I had languishing in the fridge. I usually make zucchini bread, which is yummy, but I wanted something a little different this time. Perfect! The pineapple adds a sweetness that goes great with the spices. And the frosting brings it all together. Thanks for sharing!

By: Pam G

Pam G — Wed, 23 Mar 2011 00:14:29 +0000

Wow…I have been making this recipe for a while now and I could have sworn I had rated it! Sorry for the delay because this cake is AMAZING! It is soooo worth making! Thank you for sharing!!!

By: frickineh

frickineh — Mon, 24 Jan 2011 19:14:34 +0000

We ended up with about a billion zucchinis last summer, and this became hands down the most popular way to use them – I made it about 6 times in 3 months and my coworkers still wanted more of it. It’s incredibly easy to make, especially if you use a food processor to grate the zucchini. I also just squeezed some of the water out with my hands before I measured and never had any problems.

I DO think the frosting is way too sweet as is, so I used the same amount of cream cheese but only half the sugar; this is also a solution to the “too much frosting” problem, since it makes a smaller amount that way.

By: amanda79

amanda79 — Thu, 06 Jan 2011 21:20:10 +0000

When I initially tried this I honestly was a little disappointed. I mean EVERYONE was raving. I actually wondered what I had done wrong, even rechecking the recipe. I found that the frosting was so overwhelming (delish but overwhelming) that I could barely distinguish what the flavour of the cake was. Than the next morning I decided to take a nibble of cake without the frosting and finally understood what everyone was talking about. It was so moist and had such a wonderful flavour. I’m not sure what the night in the fridge did for the cake but it was so much better the next day, and everyday since than I think next time I’ll probably half the frosting recipe. So good!

By: ditzygirl

ditzygirl — Sun, 05 Sep 2010 20:00:23 +0000

Great as is, but also a very easy recipe to adapt to special diet restictions or taste preferences. Makes a killer breakfast muffin, without the frosting.

By: ditzygirl

ditzygirl — Sun, 05 Sep 2010 19:52:51 +0000

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.