Zucchini Pumpkin Cake Recipe

This delicious Zucchini Pumpkin Cake is the perfect way to use up your homegrown zucchini and fall pumpkin harvest! Imagine moist, spiced cake bursting with the flavors of autumn, topped with a creamy, dreamy cream cheese frosting and crunchy pine nuts. This recipe is surprisingly easy to make and freezes beautifully, making it perfect for fall baking and beyond. Get ready for rave reviews!

Prep Time 20 mins

Cook Time 80 mins

Calories 766.2 kcal

Protein 19g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Zucchini Pumpkin Cake

2 large eggs
Salad Oil
1 1/2 cups granulated sugar
Brown Sugar
1 teaspoon vanilla extract
2 cups shredded zucchini
Canned Pumpkin
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
Baking Powder
Ginger
Cinnamon
1/2 teaspoon ground nutmeg
1/4 cup pine nuts (optional)
Raisins
Cream Cheese
Almond Extract
Butter
Vanilla Extract
Powdered Sugar
Sour Cream

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How to Make Zucchini Pumpkin Cake

Grease and flour two 9-inch round cake pans or one 10x13 inch baking pan. Set aside.
Preheat oven to 350°F (175°C).
In a large bowl, beat 2 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 shredded zucchini and 1 cup pumpkin puree.
In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cloves, and 1/2 teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour batter into prepared pans and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
Prepare the cream cheese frosting while the cake cools (see below).
Once the cake is completely cool, frost the top and sides.
Press pine nuts onto the sides of the frosted cake.
**Cream Cheese Frosting:** Combine 8 ounces cream cheese (softened), 1/2 cup (1 stick) unsalted butter (softened), 3 cups powdered sugar, and 1 teaspoon vanilla extract in a food processor. Process until smooth and creamy. Add 2-4 tablespoons sour cream if needed to reach desired consistency.
Slice and enjoy your delicious Zucchini Pumpkin Cake!