Spicy Pineapple Zucchini Cake Recipe

Name: Spicy Pineapple Zucchini Cake
Prep time: 20 min
Total time: 20 min
Yield: Serves 1 or more
Ingredients: 3 large eggs; 1/2 cup vegetable oil; 1 1/2 cups granulated sugar; 1 teaspoon vanilla extract; 2 cups grated zucchini; 1 cup crushed pineapple (drained); 2 cups all-purpose flour; 1 teaspoon baking soda; Salt; Baking Powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; Walnuts; Currants; 8 ounces cream cheese (softened); Almond Flavoring; Margarine; Lemon Flavoring; 3 cups powdered sugar

Spice up your baking routine with this exciting twist on classic zucchini cake! Sweet pineapple chunks and a hint of spice create a moist and flavorful cake that's surprisingly delightful. Perfect for a summer dessert or a unique treat any time of year. Get ready to be amazed!

Prep Time 20 mins

Cook Time 0 mins

Calories 673.7 kcal

Protein 16g

Rating 4.0 (1 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Spicy Pineapple Zucchini Cake

3 large eggs
1/2 cup vegetable oil
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
2 cups grated zucchini
1 cup crushed pineapple (drained)
2 cups all-purpose flour
1 teaspoon baking soda
Salt
Baking Powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Walnuts
Currants
8 ounces cream cheese (softened)
Almond Flavoring
Margarine
Lemon Flavoring
3 cups powdered sugar

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Spicy Pineapple Zucchini Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Spicy Pineapple Zucchini Cake

Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, beat 3 large eggs until light and fluffy.
Add 1/2 cup vegetable oil, 1 1/2 cups granulated sugar, and 1 teaspoon vanilla extract. Beat until thick and creamy.
Gently fold in 2 cups grated zucchini and 1 cup crushed pineapple (drained).
In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon cayenne pepper (or to taste).
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Pour batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Dust with powdered sugar or frost with your favorite cream cheese frosting (recipe below).
**Cream Cheese Frosting:** In a medium bowl, beat 8 ounces cream cheese (softened), 1/2 cup (1 stick) unsalted butter (softened), and 3 cups powdered sugar until smooth and creamy. Add 1 teaspoon vanilla extract and beat until light and fluffy.