Imagine a dessert that combines the moistness of zucchini, the tropical sweetness of pineapple, and the decadent creaminess of cream cheese frosting - all in one irresistible sheet cake! This isn't just another boring cake recipe; it's a flavor explosion that will transform your baking game forever. Perfect for summer gatherings, potlucks, or when you want to sneak some vegetables into a delightful treat, this Pineapple Zucchini Sheet Cake is about to become your new favorite dessert that will have everyone begging for the recipe.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated zucchini
- 1 cup crushed pineapple, drained
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch sheet pan thoroughly with butter or non-stick cooking spray.
- In a large mixing bowl, whisk together flour, sugar, baking soda, baking powder, salt, and ground cinnamon until well combined.
- In a separate bowl, beat vegetable oil and eggs together until smooth and fully incorporated.
- Gently fold the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix.
- Squeeze excess moisture from grated zucchini using a clean kitchen towel. Fold the zucchini and drained crushed pineapple into the cake batter.
- Pour the batter evenly into the prepared sheet pan, spreading it smoothly with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool completely on a wire rack for about 1 hour.
- For the cream cheese frosting, beat softened cream cheese until smooth and creamy.
- Gradually add powdered sugar and vanilla extract, mixing until the frosting is light and fluffy.
- Once the cake is completely cooled, spread the cream cheese frosting evenly over the top.
- Optional: Garnish with additional cinnamon or chopped nuts if desired.
- Cut into 12 equal squares and serve. Store any leftovers in the refrigerator for up to 3 days.
Tips
- Always squeeze excess moisture from grated zucchini to prevent a soggy cake.
- Use room temperature eggs and cream cheese for smoother mixing.
- Do not overmix the batter - mix just until ingredients are combined to keep the cake tender.
- Let the cake cool completely before frosting to prevent the cream cheese from melting.
- For extra flavor, toast some chopped nuts as a garnish.
- If you want a lighter version, you can substitute half the oil with unsweetened applesauce.
- Store the cake in the refrigerator to keep the cream cheese frosting fresh and firm.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 68g
Protein: 6g
Fat: 28g
Saturated Fat: 7g
Cholesterol: 75mg
