Name: Pineapple Zucchini Bundt Cake with Pineapple Glaze Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 ¼ cups all-purpose flour; 1 ½ teaspoons baking soda; ½ teaspoon baking powder; 1 teaspoon cinnamon; ½ teaspoon nutmeg; ½ teaspoon salt; ½ cup vegetable oil; ½ cup brown sugar; ½ cup sugar; 2 large eggs; 1 medium zucchini, grated; 1 8-ounce can crushed pineapple (drained, juice reserved); 2 tablespoons butter, melted; 2 tablespoons pineapple juice (reserved from the drained crushed pineapple); 1 cup powdered sugar

Jump to Recipe

If you’re looking for a dessert that is tender, sunshine-bright, and secretly loaded with veggies, look no further than this Pineapple Zucchini Bundt Cake with Pineapple Glaze. Every bite feels like a mini tropical vacation with soft zucchini ribbons nestled in a sweet cake bursting with crushed pineapple. And that lush pineapple glaze? It’s what makes this bundt cake shimmer. It’s a show-stopping treat perfect for potlucks, showers, or afternoons when you just want to treat yourself to something special and share-worthy.

Pineapple Zucchini Bundt Cake with Pineapple Glaze Recipe - Recipe Image

Ingredients You’ll Need

This Pineapple Zucchini Bundt Cake with Pineapple Glaze comes together with mostly pantry staples, plus a couple of produce and dairy essentials. Each ingredient plays a pivotal role: zucchini keeps the crumb moist, pineapple adds brightness, and those warm spices turn every bite into comfort food bliss.

All purpose flour: This is your sturdy base, holding everything together while keeping the cake tender.
Baking soda and baking powder: The dynamic duo responsible for that beautiful bundt rise.
Cinnamon: Brings warmth and an inviting aroma that’s classic in any cozy cake.
Nutmeg: A touch of nutmeg deepens the spice and rounds out the flavor perfectly.
Salt: Just a pinch heightens all the other flavors—don’t skip it.
Vegetable oil: Keeps the crumb moist and light, ensuring a soft, melt-in-your-mouth texture.
Brown sugar: Adds depth and a hint of caramel that pairs perfectly with pineapple.
Granulated sugar: For the right sweetness and structure.
Large eggs: These bind everything together and give your cake a touch of richness.
Medium zucchini, grated: The secret to unbelievably moist cake—plus, some sneaky veggies!
Crushed pineapple (8 oz can): The star burst of flavor, lending both fruitiness and moisture; remember to reserve the juice for the glaze.
Butter, melted: Gives the glaze a glossy finish and buttery flavor.
Pineapple juice (reserved): From your can—transforms the glaze into a tropical drizzle.
Powdered sugar: Essential for a dreamy, pourable glaze that sets beautifully.

How to Make Pineapple Zucchini Bundt Cake with Pineapple Glaze

Step 1: Prep the Oven and Bundt Pan

Preheat your oven to 350 degrees and generously grease a standard 12-cup bundt pan. Cooking spray works best—you want every groove of the pan coated so your cake comes out in one glorious piece. Set it aside and get excited: you’re about to bake a Pineapple Zucchini Bundt Cake with Pineapple Glaze that’s guaranteed to impress.

Step 2: Mix Dry Ingredients

Grab a medium bowl and whisk together your flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Mixing the dry ingredients thoroughly means the spices will be evenly distributed, so every bite has just the right pop of sweet spice.

Step 3: Combine Wet Ingredients and Add the Veggies

In a large bowl, whisk together the vegetable oil, brown sugar, granulated sugar, and eggs until smooth and well combined. This will give your cake its signature soft, rich crumb. Now, stir in the grated zucchini and drained crushed pineapple. Zucchini melts into the batter, keeping things moist, while pineapple adds those tropical notes we love.

Step 4: Blend Everything Together

Pour your bowl of dry ingredients into the wet mixture and gently stir until just combined—no need to overmix. A light hand keeps the cake tender. The batter will be thick and full of fruity, veggie goodness—exactly what you want!

Step 5: Bake to Golden Perfection

Pour your batter evenly into the prepared bundt pan, smoothing the top with a spatula. Slide it into your preheated oven and bake for about 40 minutes. The best part? The kitchen will smell like a tropical bakery. When your cake tester comes out clean, the cake is ready. Let it cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. This patience pays off—your Pineapple Zucchini Bundt Cake with Pineapple Glaze is almost ready to shine.

Step 6: Whisk Up the Pineapple Glaze

While the cake cools, whisk together melted butter and the reserved pineapple juice in a small bowl. Add powdered sugar and whisk until you get a smooth, pourable glaze. The butter makes the glaze velvety while pineapple juice amplifies the tropical flavors. Use a toothpick to poke tiny holes all over the cake—this helps every drop of glaze seep in. Drizzle generously over the top. Watch it shine!

How to Serve Pineapple Zucchini Bundt Cake with Pineapple Glaze

Garnishes

Dress up your Pineapple Zucchini Bundt Cake with Pineapple Glaze by scattering a few toasted coconut flakes or a sprinkle of finely chopped pistachios over the top. Fresh pineapple wedges or a mint sprig also add a burst of color and a hint of freshness, making each slice look as stunning as it tastes.

Side Dishes

This bundt cake pairs beautifully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. If you want to play up the tropical flair, serve it alongside fresh tropical fruit like mango, kiwi, or, of course, more pineapple. Each combination elevates the cake to café-level decadence.

Creative Ways to Present

Impress your guests by slicing the cake and fanning the pieces on a vintage platter. If you’re hosting brunch, cut the Pineapple Zucchini Bundt Cake with Pineapple Glaze into smaller wedges for a buffet. Mini bundt cakes or cupcake-sized portions are perfect for showers and parties—just adjust baking time accordingly!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Pineapple Zucchini Bundt Cake with Pineapple Glaze wrapped tightly in plastic wrap or in an airtight container at room temperature for up to three days. The zucchini keeps it moist, so it tastes incredible even on day three. If your kitchen runs warm, store it in the fridge to extend freshness a little longer.

Freezing

To freeze, wrap individual slices or the whole (unglazed) cake tightly in plastic wrap and then foil. Tuck it in the freezer for up to two months. When you’re ready to serve, thaw overnight in the fridge and then add the pineapple glaze just before serving for the freshest flavor.

Reheating

If you like your cake a little warm, microwave a slice for 10-15 seconds before enjoying. The glaze will get glossy and the crumb will turn even more irresistible—perfect for a cozy afternoon snack with coffee or tea.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Just chop fresh pineapple finely and use 8 ounces, making sure to reserve some juice for the glaze. The flavor will be even brighter and more natural.

Do I need to peel the zucchini before grating?

There’s no need to peel the zucchini—just wash and grate it. The skin is soft and tender, and it disappears into the cake, adding color and nutrients.

Can I make this gluten-free?

Yes! Substitute the all purpose flour with a gluten-free blend that’s meant for baking. The rest of the ingredients are naturally gluten-free, so you’ll still get a delicious result.

Should I squeeze the moisture out of the zucchini?

No need! Just grate and toss it right in. The extra moisture from the zucchini keeps the Pineapple Zucchini Bundt Cake with Pineapple Glaze extra soft and tender.

What if I don’t have a bundt pan?

You can bake this batter in a standard loaf pan or even as muffins—just keep an eye on the baking time. The classic bundt shape does make for a stunning presentation, though!

Final Thoughts

This Pineapple Zucchini Bundt Cake with Pineapple Glaze is one of those treats that inspires happy sighs at first bite. With its tropical notes, warming spices, and just a hint of hidden veggies, it’s a true kitchen hero. Give it a try—you might just create your new favorite dessert tradition.

Pineapple Zucchini Bundt Cake with Pineapple Glaze Recipe

★★★★★

5.1 from 4 reviews

Author: Olivia
Total Time: 1 hour
Yield: 1 bundt cake 1x
Diet: Vegetarian

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Description

This Pineapple Zucchini Bundt Cake is a delightful combination of flavors. Moist and tender, with the sweetness of pineapple and a hint of warm spices, it’s perfect for any occasion. The luscious pineapple glaze adds a tropical finish to this irresistible cake.

Instructions

Preheat Oven: Preheat the oven to 350 degrees. Grease a standard 12-cup bundt pan with cooking spray and set aside.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Combine Wet Ingredients: In a large bowl, whisk together the oil, sugars, and eggs. Stir in the grated zucchini and drained pineapple. Add the dry ingredients to the wet mixture and stir until just combined.
Bake: Pour the batter into the prepared bundt pan and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake on a wire rack for 10 minutes, then remove it from the pan and let it cool completely.
Make the Glaze: Whisk together the melted butter and pineapple juice. Add the powdered sugar and whisk until smooth.
Finish: Use a toothpick or skewer to poke holes on the top of the cake. Drizzle the glaze over the cake.

Notes

You can add chopped nuts or shredded coconut to the batter for extra texture.
Store any leftovers in an airtight container at room temperature or in the refrigerator.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American