Can I Make Pineapple Zucchini Cake Ahead of Time?

Yes. Pineapple Zucchini Cake is an excellent make-ahead dessert because its moist crumb stays tender after refrigeration. You can bake the cake a day ahead, cool it completely, cover it, and refrigerate it. Add the cream cheese frosting before serving, or frost the cake in advance and keep the finished dessert covered in the refrigerator. For the best texture and flavor, allow chilled slices to sit at room temperature briefly before serving.

Can I Use Fresh Pineapple Instead of Canned Crushed Pineapple?

Canned crushed pineapple in juice is the easiest and most predictable option because its moisture and texture are consistent. Fresh pineapple can work, but it should be finely crushed or chopped and thoroughly drained before being incorporated into the batter. Fresh fruit can contain a different amount of liquid, so watch the consistency of your Pineapple Zucchini Cake batter. It should be thick and moist rather than watery.

Can I Freeze Pineapple Zucchini Cake?

Yes. For longer storage, freezing the unfrosted cake generally gives the most convenient results. Once completely cool, wrap it tightly in plastic wrap and then foil before freezing for up to 2 months. Individual slices can also be frozen. Firm them in the freezer first, wrap each portion securely, and place the wrapped slices in a freezer-safe bag. Thaw Pineapple Zucchini Cake in the refrigerator before serving.

Easy Pineapple Zucchini Cake with Cream Cheese Frosting

Name: Pineapple Zucchini Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/4 cups granulated sugar; 1/2 cup sweetened flaked coconut; 2 teaspoons baking soda; 1 teaspoon kosher salt; 2 teaspoons ground cinnamon; 3 tablespoons canola or vegetable oil; 2 large eggs; 2 teaspoons pure vanilla extract; 2 cups grated unpeeled zucchini; 1 (20-ounce) can crushed pineapple in juice, drained, juice reserved; 4 tablespoons unsalted butter, softened; 8 ounces cream cheese, softened; 1 pound powdered sugar; 2 teaspoons pure vanilla extract; Splash of milk or reserved pineapple juice, if needed; Chopped pecans or walnuts, optional

Description

Pineapple Zucchini Cake is a moist, warmly spiced sheet cake made with shredded zucchini, crushed pineapple, coconut, and vanilla, then finished with a rich cream cheese frosting. It is an easy summer dessert that stays tender and flavorful thanks to the natural moisture from the zucchini and pineapple.

Ingredients

Scale

1 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
1/2 cup sweetened flaked coconut
2 teaspoons baking soda
1 teaspoon kosher salt
2 teaspoons ground cinnamon
3 tablespoons canola or vegetable oil
2 large eggs
2 teaspoons pure vanilla extract
2 cups grated unpeeled zucchini
1 (20-ounce) can crushed pineapple in juice, drained, juice reserved
4 tablespoons unsalted butter, softened
8 ounces cream cheese, softened
1 pound powdered sugar
2 teaspoons pure vanilla extract
Splash of milk or reserved pineapple juice, if needed
Chopped pecans or walnuts, optional

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Instructions

Preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick cooking spray.
In a large bowl, whisk together the flour, sugar, coconut, baking soda, salt, and cinnamon.
In a medium bowl, whisk together the oil, eggs, and vanilla.
Stir the egg mixture, grated zucchini, and drained crushed pineapple into the dry ingredients until evenly combined. If the batter still seems too dry after thorough mixing, add a small splash of the reserved pineapple juice.
Spread the batter evenly in the prepared pan.
Bake for 33 to 35 minutes, or until the cake begins to pull away from the sides of the pan and a wooden pick inserted in the center comes out clean or with a few moist crumbs.
Cool the cake completely on a wire rack before frosting.
To make the frosting, beat the softened cream cheese and butter together until smooth and well combined, about 5 minutes, scraping down the bowl as needed.
Gradually add the powdered sugar on low speed and mix until smooth. Add the vanilla, then beat on medium speed for about 5 more minutes. Add a small splash of milk or reserved pineapple juice if the frosting needs thinning.
Spread the cream cheese frosting over the cooled cake and garnish with chopped toasted pecans or walnuts if desired.

Notes

If using a large zucchini, remove the large seeds from the center before shredding to prevent excess water.
After grating, spread the zucchini on paper towels to absorb excess surface moisture, but do not squeeze it completely dry.
Reserve the pineapple juice in case the cake batter or frosting needs a small amount of extra liquid.
For added texture, fold 3/4 to 1 cup chopped pecans or walnuts into the batter.
The frosting recipe makes a generous amount; halve the frosting ingredients if you prefer a thinner layer.
Store the frosted cake covered in the refrigerator for 3 to 4 days.
The unfrosted cake can be wrapped well and frozen for up to 2 months.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 358
Sugar: 50 g
Sodium: 345 mg
Fat: 12 g
Saturated Fat: 6 g
Unsaturated Fat: 5 g
Trans Fat: 0.1 g
Carbohydrates: 61 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 42 mg