Light. Tropical. Moist. Rich. All in one cake. So delicious!
Pineapple Zucchini Sheet Cake
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 eggs
- 1½ cups sugar
- 1 cup coconut oil (or butter)
- 1 can (20 ounces) crushed pineapple, drained
- 2 cups grated zucchini (squeeze dry)
- 1 teaspoon vanilla
In a medium bowl, combine flour, baking soda, baking powder, and salt.
In a large bowl, beat eggs, sugar, and coconut oil. Add pineapple, zucchini, and vanilla. Mix well. Add dry ingredients. Mix well.
Spread in a greased 11×15 sheet cake pan. Bake for 40-45 minutes at 350°.
Cool completely. Top with cream cheese icing. Refrigerate before serving.
Cream Cheese Icing
- 8 ounces cream cheese
- ¼ cup butter, softened
- ½ teaspoon vanilla
- 1¾ cup powdered sugar, sifted
Beat together cream cheese, butter, and vanilla. Add powdered sugar. Beat on low with an electric mixer, then beat on high for 1 minute. Add more powdered sugar if needed for consistency.
*** If you want to disguise the zucchini, feel free to peel it first, but I think the green flecks look pretty. Plus, it’s easier that way!
*** This cake tastes delicious cold, out of the freezer, so feel free to make it ahead of an event.
*** Rather have chocolate? Try Chocolate Pudding Zucchini Muffins. Yum!
*** And even more Zucchini Recipes.
This sounds FABULOUS!!
Amy, this sheet cake looks wonderful!!! Now, I need an excuse to bake it.
You sound like me, Lisa. I don’t bake unless we’re having company or I can “share” with someone, usually. Sometimes I can do the “out of sight, out of mind” thing and put leftovers in the freezer, but not always.
Wow, this looks absolutely wonderful. I am not sure what sounds the most appealing – the pineapple, zucchini or cream cheese? Yum..plus its a sheet cake…thanks!
Hiya! I don’t have an 11″x15″ pan. My oven isn’t big enough.
Would a 9″x13″ pan work? Or a loaf pan? What would the time and temp be then; any idea?
Thank you!
- Tamsyn
I made it with a 9×13 pan today with no problem. I baked it for about 45 minutes. Same temp. Just check with a toothpick!
Yes, a 9×13 should be fine. You may have to bake it longer, but just keep an eye on it.
Zucchini Cake huh….
Loves ya, but not right…..
You get yourself in the vehicle, Missy, and come on over to see if it’s “not right.” I’m out to prove you wrong. Love, Mom
Amy,
This looks great! Do you freeze it with the frosting on, or do you just freeze the cake and frost later?
Thanks!
I actually froze my leftovers, so the frosting was on. I think it tastes even better coming out of the freezer!
I made this yesterday and served tonight. It was a huge hit! I did modify ingredients but honestly you could not taste them… I used whole wheat flour and honey granules and organic cane sugar. It was delicious.
Ooo, I’ve never tried honey granules. Yum!
Have this in the oven right now. It should be ready just in time for a bedtime snack. Thanks for posting.
I just made this and I’m waiting for it to cool so I can frost and eat it, yum! I also made the oatmeal butterscotch cookies today, they never last long around here. Thanks for the inspiration
Sounds terrific! Thanks for this and the other zucchini ideas! I tried to post a comment on the zucchini recipes linkup, but for some reason after I put in my links, the comment box disappeared.
Strange! I’ll look into it. Might be because it’s an old post.
I wonder if it would taste okay if I used my faux pineapple, made out of zucchini. Has anyone tried that? So far the only thing I have done with the faux stuff is add it to strawberry jello. And the grandkids and hubby loved that. I made zucchini pineapple bread and that was a hit, but I used real pineapple. Might have to bake another cake to experiment.
I’ve never tried it with anything other than canned pineapple, but if you do, let us know how it goes!