Pineapple Zucchini Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs, oil, sugar, and vanilla together until thick.
• Stir zucchini, pineapple, flour, soda, salt, baking powder, spices, raisins, and walnuts into the egg mixture; blend well.
• Pour batter into two 9x5 inch greased loaf pans. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes then turn out onto a wire rack.

Steps:

• Set oven to 350 degrees (second lowest rack).
• Grease two 9 x 5-inch loaf pans, or mini loaf pans.
• In a large bowl, beat eggs, oil, sugar and vanilla, continue beating until thick and foamy with a spoon, then stir in shredded zucchini and pineapple.
• Combine remaining dry ingredients together, then gently stir into zucchini/pineapple mixture just until blended.
• Add the chopped nut and raisins; stir to combine.
• Divide the batter evenly between two greased and floured 9x5 loaf pans.
• Bake for 1 hour or until cake tests done.
• Cool in pans for 10 minutes before removing.
• Muffin Variation: follow above recipe except nearly fill paper-lined muffin cups.
• Bake at 350 degrees for 24-30 minutes.

Steps:

• 1. Preheat oven to 325 degrees. Mix first 5 ingredients until fluffy.
• 2. Add rest of ingredients and mix well. By hand, mix in nuts. Place in greased and floured 9x13 pan and bake for 1 hour or until tests done.
• 3. Frost with your favorite white frosting. The recipe for frosting that I use I've listed below in the comments section. Can be made in 2 round cake pans, as shown, for special occasions as well. Reduce cooking time until layers test done with a toothpick.

Steps:

• Heat oven to 350°F.
• Pour melted butter in 9-inch round cake pan. Use pastry brush to coat bottom and side of pan with butter. Sprinkle brown sugar in pan. Top with pineapple rings, and place walnuts in centers and between pineapple rings. Set aside.
• In large bowl, mix flour, sugar, baking powder, baking soda, salt and cinnamon. In medium bowl, mix buttermilk, oil, egg and zucchini. Add the wet ingredients to the dry ingredients, and stir until just combined. Pour batter in pan over pineapple rings.
• Bake 35 to 40 minutes or until cake is golden brown and toothpick inserted in center comes out with a few moist crumbs.
• Cool 1 hour, then run knife around edge to release cake. Place plate or cake stand upside down on top of cake pan. Turn plate and cake upside down to release cake onto plate, gently tapping on pan, and then lifting it off the cake.
• Cover and refrigerate any remaining cake, and serve within 5 days.

Steps:

• Grease and flour a 10 inch tube pan.
• Preheat oven to 350F Beat egg and sugar until lightly colored yellow Add oil and beat well.
• Sift flour, leavenings and spices into egg mixture and beat 2 minutes.
• Stir in pineapple, nuts, vanilla and zucchini.
• Pour batter into pan.
• Bake 1 hr 20 minutes Cool on rack 30 minutes Loosen cake from sides of pan.
• Invert on a cake rack to cook completely.
• Glaze: 1 c.
• conf.
• sugar and 1 tbls.
• milk.
• mix well and pour over cooled cake.

Steps:

• Place zucchini in sieve; let drain 30 minutes.
• Drain pineapple.
• Preheat oven to 350°F; coat the inside of 10 inch tube pan with non-stick vegetable oil spray.
• Sift together flour, sugar, baking soda, cinnamon, salt, and allspice in a large bowl.
• Mix together eggs, oil, pineapple juice and vanilla in a small bowl. Add to the dry ingredients.
• Press zucchini to remove excess liquid.
• Add drained zucchini, pineapple, and raisins to bowl; mix with a wooden spoon until well blended. Turn into prepared pan.
• Bake in preheated oven until a wooden toothpick comes out clean (about 55 minutes).