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Zucchini Pineapple Cake

ZUCCHINI PINEAPPLE CAKE

this is an old family favorite. love the zip the pineapple gives to the cake.

Time: 100 minutes

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


zucchini pineapple cake image

Number Of Ingredients: 14

Ingredients:

  1. eggs
  2. sugar
  3. vegetable oil
  4. flour
  5. cinnamon
  6. baking powder
  7. salt
  8. baking soda
  9. crushed pineapple
  10. walnuts
  11. pure vanilla extract
  12. zucchini', "confectioners' sugar", 'milk


ZUCCHINI PINEAPPLE CAKE

Make and share this Zucchini Pineapple Cake recipe from Food.com.

Recipe From food.com

Provided by Aroostook

Time 1h40m

Yield 12 serving(s)

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.


Zucchini Pineapple Cake image

Number Of Ingredients: 14

Ingredients:

  • 4 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 cups flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 (8 1/4 ounce) can crushed pineapple (well drained)
  • 1 cup finely chopped walnuts
  • 2 teaspoons pure vanilla extract
  • 2 cups raw grated zucchini (squeezed in a paper towel)
  • 1 cup confectioners' sugar
  • 1 tablespoon milk


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! :)

Recipe From food.com

Provided by Kittencalrecipezazz

Time 1h10m

Yield 2 loaf cakes

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.


Zucchini-Pineapple Loaf Cake image

Number Of Ingredients: 14

Ingredients:

  • 3 eggs
  • 1 cup oil
  • 2 cups sugar
  • 3 teaspoons vanilla
  • 2 1/4 cups coarsely shredded unpeeled zucchini
  • 1 (14 ounce) can well drained crushed pineapple
  • 3 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 3/4 teaspoon nutmeg
  • 1 cup chopped nuts
  • 1 cup raisins or 1 cup currants


CARROT CAKE OF MY DREAMS!

Very dense, moist carrot cake, full of fruit. In a taste test against a more traditional butter-based carrot cake, my co-workers thought mine must be the more sinful! But no, it's practically VIRTUOUS!

Recipe From allrecipes.com

Provided by Molly

Time 1h55m

Yield 16

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a fluted tube pan (such as Bundt®).
  • Combine flour, white sugar, cinnamon, baking soda, baking powder, salt, and ginger in a large bowl.
  • Whisk drained pineapple, brown sugar, egg substitute, vegetable oil, and vanilla extract together in a separate bowl until smooth.
  • Stir pineapple mixture, carrots, zucchini, and raisins into flour mixture just until flour is moistened.
  • Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 55 to 65 minutes.
  • Cool in the pan for 10 minutes; remove cake from pan and cool completely on a wire rack, about 30 minutes.
  • Whisk reserved pineapple juice, 1 tablespoon at a time, with confectioners' sugar until a spreadable glaze forms. Drizzle over cooled cake.


Carrot Cake of My Dreams! image

Number Of Ingredients: 16

Ingredients:

  • 3 cups all-purpose flour
  • ½ cup white sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon ground ginger
  • 1 (20 ounce) can crushed pineapple in juice, drained and juice reserved
  • 1 cup brown sugar
  • 1 (8 ounce) carton egg substitute (such as Egg Beaters®)
  • ⅔ cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 cups shredded carrots
  • 1 cup shredded zucchini
  • 1 cup raisins
  • ¾ cup confectioners' sugar


PINEAPPLE ZUCCHINI BREAD

The pineapple and zucchini make a nice combination in this flavorful bread.-Sharon Lafferty, Partlow, Virginia

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h10m

Yield 2 loaves.

Steps:

  • In a bowl, beat eggs, sugar, oil and vanilla. Combine dry ingredients; stir into egg mixture just until moistened. Fold in zucchini and pineapple. Pour into two greased 8x4-in. loaf pans. , Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to a wire rack.


Pineapple Zucchini Bread image

Number Of Ingredients: 12

Ingredients:

  • 2 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons ground nutmeg
  • 2 cups shredded zucchini
  • 1 can (8 ounces) crushed pineapple, undrained


ZUCCHINI CAKE III

Grated zucchini makes the cake from this recipe a lovely and moist cake finished with a simple icing.

Recipe From allrecipes.com

Provided by Geri Knoll

Yield 14

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
  • Sift together flour, cinnamon, salt, baking powder, and baking soda on to a piece of waxed paper.
  • In a large bowl, beat eggs and sugar until light colored. Mix in oil. Add sifted ingredients to egg mixture, and beat for 2 minutes. Stir in pineapple, chopped nuts, vanilla, and zucchini. Mix thoroughly. Pour batter into prepared pan.
  • Bake for 80 minutes, or until tester inserted in the center of the cake comes out clean. Cool for 30 minutes.
  • To Make Glaze: In a small bowl, combine the confectioners' sugar and the milk. When cake has cooled, pour glaze over cake.


Zucchini Cake III image

Number Of Ingredients: 14

Ingredients:

  • 4 eggs
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 (8 ounce) can crushed pineapple, drained
  • 1 cup chopped walnuts
  • 2 cups grated zucchini
  • 2 teaspoons vanilla extract
  • 1 cup confectioners' sugar
  • 2 tablespoons milk


PINEAPPLE-ZUCCHINI UPSIDE-DOWN CAKE

Pineapple upside-down cake gets a summery twist with this zucchini-laden recipe.

Recipe From bettycrocker.com

Provided by By Annalise Sandberg

Time 55m

Yield 8

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.


Pineapple-Zucchini Upside-Down Cake image

Number Of Ingredients: 14

Ingredients:

  • 1/2 cup unsalted butter, melted
  • 3/4 cup packed light or dark brown sugar
  • 1 can (20 oz) pineapple rings
  • 12 walnut or pecan halves
  • 3/4 cup Gold Medal™ all-purpose flour
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 cup grated zucchini (about 1 small)


CRANBERRY ZUCCHINI WEDGES

I try to slip zucchini into as many dishes as possible. These cake wedges have wonderful flavor and a tender texture. They are pretty, too, with bits of pineapple, cranberries and zucchini. And they're perfect for brunch.-Redawna Kalynchuk, Sexsmith, Alberta

Recipe From tasteofhome.com

Provided by Taste of Home

Time 45m

Yield 2 cakes (8 wedges each).

Steps:

  • Drain pineapple, reserving 1/3 cup juice (save remaining juice for another use). Place the pineapple and reserved juice in a blender; cover and process until smooth. Set aside. , In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, oil, vanilla and pineapple mixture; stir into the dry ingredients until blended. Fold in the zucchini, cranberries and nuts., Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pans to wire racks to cool completely. Just before serving, dust with confectioners' sugar. If desired, top with sugared cranberries.


Cranberry Zucchini Wedges image

Number Of Ingredients: 14

Ingredients:

  • 1 can (20 ounces) pineapple chunks
  • 3 cups all-purpose flour
  • 1-3/4 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 large eggs, room temperature
  • 1 cup canola oil
  • 2 teaspoons vanilla extract
  • 1 cup tightly packed shredded zucchini
  • 1 cup fresh or frozen cranberries, halved
  • 1/2 cup chopped walnuts
  • Confectioners' sugar
  • Sugared cranberries, optional


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