Step by Step Photos: Pineapple Zucchini Cake

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I can’t seem to be able to stop raving about this delicious cake that I found on PW’s Tasty’s Kitchen website. It seems everyone else who has tried it loves it too. Don’t let the frosting deceive you, this is a well-balance, flavorful and delicious cake.

You can find the link to the original recipe here.
However I have my “tweaks” to the recipe that I found where quite useful and simpler.

Recipe makes (1) 9 X 13 pan of delicious, awesomeness called Pineapple Zucchini Cake.
Taste it and it will forever change your mind about how vegetables don’t mix with cake. ^_^ Trust me.

Difficult: Medium (due to the intense need to drain the veggies/fruit)
Time: 2 hours (includes prep + cooking)


  • 2 1/2 cup All-purpose Flour (This is my change, it makes it less liquidy)
  • 1-¼ cup Granulated Sugar
  • 2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 2 teaspoons Ground Cinnamon
  • 3 Tablespoons Canola Oil
  • 2 whole Large Eggs
  • 1 Teaspoon Vanilla
  • 2 Cups Grated (unpeeled) Zucchini (approx 3 vegetables = DRAINED)
  • 1 (20 Oz.) Can Crushed Pineapple In Juice, Drained(reserve juice for frosting -see below )FROSTING
  • 2 Tablespoons Butter, Softened
  • 8 Ounces Low-fat Cream Cheese, Softened (can Use Full-fat Cream Cheese)
  • 2 Cups Powdered Sugar, Approx.
  • 2 Teaspoons Vanilla Extract
  • Splash of  Pineapple Juice, (for taste)Tools
  • 9 X 12 baking pan
  • Tin Foil or Oil Spray for pan
  • Measuring cups and spoon
  • Mixer, Mixing Bowls
  • Grater
  • Paper towels
  • Strainer

Mix the dry cake ingredient together (flour, sugar, baking soda, salt, cinnamon)

Add in oil, eggs and vanilla extract to the dry ingredients. Preheat your oven to 350 degrees!

Wash zucchini and begin the grating process! You want it to look similar to shredded carrot consistency. Then squeeze them to get rid of the excess zucchini juice and I’d recommend using a paper towel to dry them and remove more liquid.

Open your can of crushed pineapples, I’d recommend a strainer to remove excess juice. Keep the excess juice for later use in the frosting to give it more flavor.
(Nina… make sure to tell your mom to skip the salting the pineapples! ^^)

Mix the zucchini & pineapple into the cake batter mixture and mix!

It should look a bit thicker but similar to regular cake batter. If it’s too dry add some pineapple juice but it’s too wet add more flour.

You can either using a cooking non-stick spray or tin foil for nonstick / easier pan clean up. Basically pour mixture into pan as seen above. Put it in your already pre-heated oven at 350 degrees for about 33-35 minutes. When time is up, use a utensil and poke a hole through the middle of the cake. If the tool comes out clean then it’s good to eat. If not keep it in the oven a bit longer.

Lookie how beautiful that pineapple and zucchini cake looks fresh from the oven.
It smells Divine! I almost just want to eat like this!

Step 2: Let’s frost this baby!
I think the frosting despite being quite sweet by itself is a great touch to this cake. Don’t worry the cream cheese give it enough uhmph! but not too much sugar to be over-whelming.

Put in your butter,  powdered sugar, and vanilla extract in a bowl.
Butter should be softened!
(either leave it out for a bit or cautiously microwave)

Mix it and taste it! If you think it’s needing a bit more flavor add in a splash of your left over pineapple juice. A splash is like 1/4th or 1/3rd of cup of juice. Not too much!

Bam! You got one hella good cake! If you are bringing for a party or an event. You can add some shredded coconut or sprinkles to make it more lively. But that’s completely optional. I think it’s great cake and even has veggies in it! Yum! Yum! Yum! It’s also quite unusual so I’m sure you’ll be the buzz around town. ^_^

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