pineapple zucchini cake

Our Pineapple Zucchini Cake adds a tropical twist to a classic zucchini cake. The taste of pineapple and cherries instantly transports you to an island paradise.

Pineapple Zucchini Cake

unsalted butter, softened

brown sugar

sugar

rum extract

coconut extract

eggs

all-purpose flour

table salt

baking soda

baking powder

cake spice

zucchini

coconut

maraschino cherries, drained & quartered

unsalted butter

marshmallow cream

heavy whipping cream

maraschino cherries

Preheat oven to 350°F. Spray a 9x13 glass...

Preheat oven to 350°F. Spray a 9x13 glass pan with nonstick baking spray.

Beat the butter and sugars until creamy. Add...

Beat the butter and sugars until creamy. Add the drained pineapple, extracts, and eggs and beat again.

Stir together the flour, salt, baking soda, baking...

Stir together the flour, salt, baking soda, baking powder, and cake spice. Slowly beat into the wet ingredients.

Add the zucchini, coconut, and cherries and stir...

Add the zucchini, coconut, and cherries and stir gently. Spread in the prepared pan. Bake for 35-37 minutes or until a toothpick inserted in the center comes out mostly clean. Let cool completely.

Spread 1/2 cup coconut on a metal sheet...

Spread 1/2 cup coconut on a metal sheet pan and bake at 350°F for 4-5 minutes or until golden brown. Stir every minute. Remove and let it cool.

Beat the butter, marshmallow cream, salt, and extracts...

Beat the butter, marshmallow cream, salt, and extracts until light and fluffy. Slowly add the powdered sugar and heavy whipping cream and beat until combined.

Spread on the cooled cake.

Sprinkle the regular and toasted coconut on top...

Sprinkle the regular and toasted coconut on top of the frosting. Top with the cherries. Store in a tightly sealed container.

This moist zucchini cake is sweetened with pineapple and finished with a light cream cheese frosting. A flavorful, crowd-pleasing dessert made with summer zucchini.

Zucchini Cake

whole wheat flour

granulated sugar (or monk fruit sweetener)

salt

cinnamon

nutmeg (optional)

ginger (optional)

canola oil

vanilla

pineapple

cream cheese (1/3 fat Philadelphia)

vanilla extract

Preheat oven to 350°F. Grease a Bundt pan or 9×13 baking dish.

In a large bowl, whisk together the flours, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.

In a medium bowl, beat the eggs with oil and vanilla.

Add grated zucchini and pineapple; mix until well combined

Fold the dry ingredients into the wet mixture. The batter will be stiff at first—just keep folding until everything is thoroughly combined.

Transfer batter to your pan and bake for 33–40 minutes, or until a toothpick inserted in the center comes out clean and cake is pulling away from sides of pan.

Let the cake fully cool on a wire rack—this helps the frosting stay smooth.

To prepare frosting, Beat cream cheese, powdered sugar, and vanilla until silky. Spread evenly on the cooled cake. Optionally, garnish with chopped nuts like pecans or walnuts.

Super good!!! One of my favs. I added a little pineapple juice to frosting for some additional flavor. I like the amount of frosting too, just the right amount.

I had to buy sweetened coconut so I’m thinking I will reduce the sugar to 1/3 cup. I don’t like overly sweet cake. Thoughts?

This cake was way better than anticipated. I had to fight mu husband for the last piece. Lol

Moist and delicious! Easy to make, bake and serve!

I made this today! It is so delicious. I left off the frosting to save a little on calories but will definitely add it around the holiday season. So good! Since I left off the frosting, I added chopped walnuts on top with some sparkling sugar for an extra crunch. This one is a keeper!

This cake was fantastic! Every time I make something I forget to add something to it. This time I forgot to add the coconut. It was very moist on the inside. I didn't make the pineapple glaze I just put powdered sugar on it. Since I live alone I'm going to freeze some. This is my new go to recipe!

This cake is moist and delicious.  I've made it many times.  It's my favorite zucchini cake/bread recipe.

I made this in a 13X9 pan, and it turned out great! I am making it again today. Thanks for the wonderful recipe.

Delicious! Do not omit the ginger and nutmeg. Make it a day ahead, as with all spice cakes, the flavor intensifies over time. We at it immediately after frosting same day and felt it was "okay" and then we ate it for breakfast next day and WOW! Even with just the tiny pinch of ginger, this cake will win over gingerbread fiends like me!

This is Carol again. I just re-set my oven to 375 and baked it for 10 more minutes and that seems to have done the trick. My recommendation: only use one zucchini (mine was large-sized), squeeze the heck out of it, and if your oven is like mine seems to be, set it for 375. 

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Zucchini Cake

Top 2 pineapple zucchini cake recipes from across the web

The most viewed pineapple zucchini cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pineapple Zucchini Cake

Zucchini Cake

The most viewed pineapple zucchini cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine