ZUCCHINI PINEAPPLE CAKE
Make and share this Zucchini Pineapple Cake recipe from Food.com.
Provided by Aroostook
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Grease and flour a 10 inch tube pan.
- Preheat oven to 350F Beat egg and sugar until lightly colored yellow Add oil and beat well.
- Sift flour, leavenings and spices into egg mixture and beat 2 minutes.
- Stir in pineapple, nuts, vanilla and zucchini.
- Pour batter into pan.
- Bake 1 hr 20 minutes Cool on rack 30 minutes Loosen cake from sides of pan.
- Invert on a cake rack to cook completely.
- Glaze: 1 c.
- conf.
- sugar and 1 tbls.
- milk.
- mix well and pour over cooled cake.
Nutrition Facts : Calories 511.8, Fat 26.5, SaturatedFat 3.5, Cholesterol 70.7, Sodium 386.3, Carbohydrate 65, Fiber 1.8, Sugar 46.8, Protein 6.1
PINEAPPLE-ZUCCHINI UPSIDE-DOWN CAKE
Pineapple upside-down cake gets a summery twist with this zucchini-laden recipe.
Provided by By Annalise Sandberg
Categories Dessert
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Pour melted butter in 9-inch round cake pan. Use pastry brush to coat bottom and side of pan with butter. Sprinkle brown sugar in pan. Top with pineapple rings, and place walnuts in centers and between pineapple rings. Set aside.
- In large bowl, mix flour, sugar, baking powder, baking soda, salt and cinnamon. In medium bowl, mix buttermilk, oil, egg and zucchini. Add the wet ingredients to the dry ingredients, and stir until just combined. Pour batter in pan over pineapple rings.
- Bake 35 to 40 minutes or until cake is golden brown and toothpick inserted in center comes out with a few moist crumbs.
- Cool 1 hour, then run knife around edge to release cake. Place plate or cake stand upside down on top of cake pan. Turn plate and cake upside down to release cake onto plate, gently tapping on pan, and then lifting it off the cake.
- Cover and refrigerate any remaining cake, and serve within 5 days.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE ZUCCHINI CAKE WITH PINEAPPLE FROSTING AND COCONUT
It's zucchini time and I can't cook it fast enough. I have so much of it in my garden this year. This Tropical chocolate cake has a hint of cinnamon, dried cherries but you can use raisins and my Zucchini, Pineapple, Ginger Jam recipe #95600 in the frosting but you can use any pineapple jam.
Provided by Rita1652
Categories Dessert
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Sift by hand or mix all dry ingredients in a food processor with metal blade set aside.
- In the food processor add butter, oil and sugar mix till creamy add eggs then vanilla through feed tube while machine is running.
- Add zucchini then flour mixture.
- Add cherries and pulse to mix inches Bake in a geased and floured bundt pan at 350 degrees for 50-60 minutes.
- When toothpick inserted into cake cames out clean.
- In the food processor mix cheese and jam spread on cooled cake.
- Press coconut into frosting of cake.
ZUCCHINI-PINEAPPLE LOAF CAKE
I got this recipe from a local paper a long time ago and has remained an all-time favorite recipe, I always make it when I have lots of zucchini left over from my garden and I make more than one to freeze, this recipe can easily be made into muffins, you will *LOVE* this! :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h10m
Yield 2 loaf cakes
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees (second lowest rack).
- Grease two 9 x 5-inch loaf pans, or mini loaf pans.
- In a large bowl, beat eggs, oil, sugar and vanilla, continue beating until thick and foamy with a spoon, then stir in shredded zucchini and pineapple.
- Combine remaining dry ingredients together, then gently stir into zucchini/pineapple mixture just until blended.
- Add the chopped nut and raisins; stir to combine.
- Divide the batter evenly between two greased and floured 9x5 loaf pans.
- Bake for 1 hour or until cake tests done.
- Cool in pans for 10 minutes before removing.
- Muffin Variation: follow above recipe except nearly fill paper-lined muffin cups.
- Bake at 350 degrees for 24-30 minutes.
Nutrition Facts : Calories 3323.6, Fat 154.5, SaturatedFat 21.9, Cholesterol 279, Sodium 3104.7, Carbohydrate 457.5, Fiber 18.5, Sugar 279.7, Protein 45.5
PINEAPPLE ZUCCHINI CAKE
This is so much better than zucchini bread. I got this recipe from North Carolina, where there are so many good cooks.Everybody plants zucchini so must use it up. "WASTE NOT WANT NOT."
Provided by out of here
Categories Dessert
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Place zucchini in sieve; let drain 30 minutes.
- Drain pineapple.
- Preheat oven to 350°F; coat the inside of 10 inch tube pan with non-stick vegetable oil spray.
- Sift together flour, sugar, baking soda, cinnamon, salt, and allspice in a large bowl.
- Mix together eggs, oil, pineapple juice and vanilla in a small bowl. Add to the dry ingredients.
- Press zucchini to remove excess liquid.
- Add drained zucchini, pineapple, and raisins to bowl; mix with a wooden spoon until well blended. Turn into prepared pan.
- Bake in preheated oven until a wooden toothpick comes out clean (about 55 minutes).
Nutrition Facts : Calories 433.1, Fat 18.2, SaturatedFat 2.6, Cholesterol 63.5, Sodium 277.3, Carbohydrate 64.1, Fiber 1.8, Sugar 42.4, Protein 5.3
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