Comments on: Pineapple Zucchini Sheet Cake with Cream Cheese Frosting

By: Sleepymommy

Sleepymommy — Sun, 17 Jul 2016 13:13:27 +0000

Really yummy! Excellent with whipped cream on top. Kids loved.

By: Kasia

Kasia — Tue, 25 Sep 2012 19:12:00 +0000

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!

By: kitchentherapy

kitchentherapy — Mon, 17 Sep 2012 03:23:37 +0000

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.

By: Linda Hielscher

Linda Hielscher — Sat, 01 Sep 2012 05:44:47 +0000

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

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: simoneandherkitchen

simoneandherkitchen — Tue, 25 Oct 2011 00:43:29 +0000

I have been searching for a “healthy” homemade cake to make for my daughter’s 3 year old birthday. I can honestly say I am SO exicted to make this cake after reading all the reviews and comments. I will leave one in another few weeks after I make it. Looks tasty!

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!