Spicy Pineapple Zucchini Cake

Recipe by Z1621

This is an adopted recipe. I will post an intro after I make it.

Top Review by Ronamay

Considering the pineapple and zucchini, I thought this cake would be a little moister than it was. and I even added more pineapple (about 3/4 of a 22 oz can, drained). I also thought it needed a little more "spice". The recipe did not indicate what size pan to use or if it needed greased and floured. It fit nicely in a 9x13 which I did grease and flour and the baking time was perfect. I will make this again though, and will use a whole can of pineapple and a little more of the spices, maybe some allspice too? The cream cheese frosting was very good although I used Vanilla in place of the Lemon extract(not lemon crazy) and I made extra by 1/2 just because we love cream cheese frosting.

Ingredients Nutrition


  1. Beat eggs to blend, add oil, sugar and vanilla.
  2. Continue beating until thick and foamy.
  3. Stir in zucchini and pineapple.
  4. Mix remaining ingredients in a seperate bowl.
  5. Stir dry mixture gently into zucchini mixture just until blended.
  6. Bake in preheated oven at 350 for 1 hour or until toothpick inserted in center comes out clean.
  7. Dust finished cake with powdered sugar or top with cream cheese frosting.
  9. Cream ingredients, beating until smooth.

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