Spicy Pineapple Zucchini Cake
- Reviews 1
Ready In: 0 mins
Serves: 12
Ingredients
- 4 eggs
- 1 cup oil, salad
- 2 cups sugar
- 2 teaspoons vanilla
- 2 cups zucchini, grated
- 8 ounces pineapple, crushed, drained
- 3 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 1⁄2 teaspoons cinnamon
- 3⁄4 teaspoon nutmeg, Ground
- 1 cup walnuts
- 1 cup currants or 1 cup raisins
CREAM CHEESE FROSTING
- 3 ounces cream cheese
- 1⁄2 teaspoon almond flavoring
- 4 tablespoons margarine
- 1⁄4 teaspoon lemon flavoring
- 8 ounces powdered sugar
Directions
- Beat eggs to blend, add oil, sugar and vanilla.
- Continue beating until thick and foamy.
- Stir in zucchini and pineapple.
- Mix remaining ingredients in a seperate bowl.
- Stir dry mixture gently into zucchini mixture just until blended.
- Bake in preheated oven at 350 for 1 hour or until toothpick inserted in center comes out clean.
- Dust finished cake with powdered sugar or top with cream cheese frosting.
- FROSTING:
- Cream ingredients, beating until smooth.
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