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.
Ingredients
Scale
Dry 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
Wet Ingredients:
- 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)
For Glaze:
- 2 tablespoons butter, melted
- 2 tablespoons pineapple juice (reserved from the drained crushed pineapple)
- 1 cup powdered sugar
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
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Pineapple Zucchini Bundt Cake, Pineapple Cake Recipe, Tropical Cake with Zucchini
