Sunday, August 2, 2009

Pineapple Zucchini Cake with Cream Cheese Frosting

I got this recipe off of Pioneer Woman's site. It is the most delicious, moist, heavenly tasting cake ever!!!! -Kristin

1 c. all-purpose flour
1/2 c. whole wheat flour (you can use all white flour)
1 1/4 c. sugar
1/2 c. shredded coconut
2 t. baking soda
1 t. salt
2 t. ground cinnamon
1/4 t. ground nutmeg
1/8 t. ground ginger
3 T. canola oil
2 eggs
1 (20 oz) can crushed pineapple, drained reserving juice
2 c. grated zucchini

2 T. softened butter
8 oz. package softened cream cheese
2 c. powdered sugar
2 t. vanilla

chopped pecans, optional
  • Preheat oven to 350 and grease a 9 x 13 pan; set aside.
  • Combine all the dry ingredients; set aside.
  • In a bowl combine the remaining ingredients in the first column and then add to the dry ingredients. Mix well. If the batter is too thick add a little bit of the reserved pineapple juice.
  • Spread into baking dish and bake for 33-38 minutes until done.
  • Beat the frosting ingredients adding a bit of the reserved pineapple juice if needed.
  • Spread frosting on completely cooled cake.
  • Sprinkle with chopped pecans if desired.

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