Description
Pineapple Zucchini Sheet Cake is a moist, tender homemade cake made with grated zucchini, crushed pineapple, coconut, warm spices, and a creamy cream cheese frosting. It is an easy sheet cake that is perfect for potlucks, family gatherings, summer baking, and using up fresh garden zucchini.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 1/2 cup shredded coconut
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 to 1/2 teaspoon ground nutmeg
- 1 pinch ground ginger
- 3 tablespoons vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini
- 1 (20-ounce) can crushed pineapple, drained, with juice reserved
- 2 tablespoons butter, softened
- 8 ounces low-fat cream cheese, softened
- 2 cups powdered sugar
- 2 teaspoons vanilla extract for frosting
- 1 splash milk or reserved pineapple juice, if needed
- Chopped walnuts or pecans, optional
Instructions
- Preheat the oven to 350°F (175°C) and grease a 16 x 11-inch baking pan.
- In a large bowl, combine the flour, sugar, shredded coconut, baking soda, salt, cinnamon, nutmeg, and ginger.
- Add the vegetable oil, eggs, vanilla extract, grated zucchini, and drained crushed pineapple to the dry ingredients.
- Stir the mixture by hand until the ingredients are evenly combined. Avoid overmixing.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
- Remove the cake from the oven and allow it to cool completely on a wire rack.
- To make the frosting, beat the softened butter and cream cheese together until smooth and creamy.
- Add the powdered sugar and vanilla extract and mix until light and smooth. Add a small splash of milk or reserved pineapple juice if needed to reach a spreadable consistency.
- Spread the cream cheese frosting evenly over the completely cooled cake.
- Sprinkle with chopped walnuts or pecans if desired, then slice and serve.
Notes
- Do not squeeze the moisture from the grated zucchini because it helps keep the cake soft and moist.
- Drain the crushed pineapple before adding it to the batter and reserve some of the juice for thinning the frosting if necessary.
- Make sure the cake is completely cool before frosting to prevent the cream cheese frosting from melting.
- A 9 x 13-inch pan may be used for a thicker cake, but the baking time may need to be increased slightly.
- Check doneness with a toothpick inserted into the center of the cake.
- Store the frosted cake covered in the refrigerator for up to 5 days.
- Individual slices may be tightly wrapped and frozen for up to 3 months.
- Nutrition values are approximate and will vary depending on serving size, ingredient brands, and optional toppings.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 220 kcal
- Sugar: Approximately 27 g
- Sodium: Approximately 260 mg
- Fat: Approximately 7 g
- Saturated Fat: Approximately 4 g
- Unsaturated Fat: Approximately 3 g
- Trans Fat: 0 g
- Carbohydrates: Approximately 37 g
- Fiber: Approximately 1 g
- Protein: Approximately 3 g
- Cholesterol: Approximately 30 mg