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, reserve juice); 2 tablespoons melted butter; 2 tablespoons pineapple juice (reserved from drained pineapple); 1 cup powdered sugar

Jump to Recipe

If you’re looking for a show-stopping dessert that blends bright tropical flavor with the comforting vibe of home-baked goodness, this Pineapple Zucchini Bundt Cake with Pineapple Glaze is about to become your new favorite. Moist zucchini brings irresistible tenderness, while crushed pineapple infuses sweet tartness and keeps everything decadently soft. The crowning touch is a sunny pineapple glaze that drips beautifully down each curve, making every slice a celebration. This is the kind of cake that fills your kitchen with an amazing aroma and makes you eager to gather friends and family around the table.

Pineapple Zucchini Bundt Cake with Pineapple Glaze Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Pineapple Zucchini Bundt Cake with Pineapple Glaze plays a crucial role, marrying flavor, texture, and color. These are kitchen staples you might already have, but together, they create something extraordinary.

All-purpose flour: Provides the sturdy, tender structure that helps the bundt cake hold its beautiful shape.
Baking soda & baking powder: Ensure the cake rises perfectly with a light, fluffy crumb.
Cinnamon & nutmeg: Warm spices that turn the simple batter into a cake bursting with cozy, irresistible aroma.
Salt: Balances sweetness and enhances all the flavors in the cake.
Vegetable oil: Adds moisture, making every bite wonderfully soft rather than greasy or heavy.
Brown sugar & sugar: A mix of both white and brown sugar gives a perfect blend of sweetness and mellow caramel notes.
Eggs: Help bind the zucchini and pineapple with the flour for a sturdy but tender cake.
Zucchini (grated): Secretly moistens the cake and adds a flecked, earthy green that looks as good as it tastes.
Crushed pineapple (drained, reserve juice): Delivers bold pineapple flavor and juicy sweetness in every bite.
Butter (melted): Rich and smooth, it forms the base of the pineapple glaze.
Pineapple juice (reserved from can): Intensifies the tropical pineapple notes in the glaze.
Powdered sugar: Dissolves beautifully for a silky-smooth, glossy glaze that finishes the cake.

How to Make Pineapple Zucchini Bundt Cake with Pineapple Glaze

Step 1: Prep Your Pan and Ingredients

Start by preheating your oven to 350 degrees F and generously grease a standard 12-cup bundt pan with cooking spray—this helps ensure your showpiece cake releases perfectly. While the oven heats up, set aside your measured and prepped ingredients for a smoother baking process.

Step 2: Whisk the Dry Ingredients

Grab a medium mixing bowl and whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This uniform blend prevents clumps and ensures every bite of your Pineapple Zucchini Bundt Cake with Pineapple Glaze is a harmonious medley of spice and sweetness.

Step 3: Combine the Wet Ingredients

In a larger bowl, whisk together the oil, both sugars, and eggs until fully blended. Stir in the grated zucchini and the well-drained crushed pineapple—the zucchini adds moisture and tenderness, while the pineapple infuses each crumb with sun-kissed flavor.

Step 4: Bring It All Together

Pour the dry ingredients into the wet mixture and gently stir just until combined. Try not to overmix—this is the secret to keeping your bundt soft and fluffy instead of dense. Once justified, the batter should look thick and speckled with pops of green and pineapple.

Step 5: Bake to Perfection

Pour the batter evenly into your prepared bundt pan, smoothing the top if needed. Slide it into the oven and bake for about 40 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Let it cool in the pan for 10 minutes (this helps release easily), then carefully invert onto a wire rack and cool completely—it’s worth the wait!

Step 6: Glaze and Finish

For the ultimate Pineapple Zucchini Bundt Cake with Pineapple Glaze finish, whisk melted butter and reserved pineapple juice together. Add powdered sugar, whisking until smooth and pourable. Use a toothpick or skewer to poke holes all over the top of the cooled cake—this step lets the glaze soak in for that extra moist, tangy zing. Drizzle glaze generously and let it set before slicing and serving.

How to Serve Pineapple Zucchini Bundt Cake with Pineapple Glaze

Garnishes

For a show-stopping finish, scatter a handful of toasted coconut flakes or a sprinkle of finely chopped candied pineapple over the still-sticky glaze. Fresh edible flowers or thin lemon zest curls add a playful, elegant touch without overwhelming the delicate balance of flavors.

Side Dishes

This cake pairs wonderfully with a dollop of coconut whipped cream or a scoop of creamy vanilla ice cream. For something lighter, serve with a bowl of fresh berries on the side—their tartness is the perfect match for the sweet pineapple glaze.

Creative Ways to Present

If you’re entertaining, try slicing the Pineapple Zucchini Bundt Cake with Pineapple Glaze into wedges and arranging them on a bright, tropical platter with fresh pineapple rings, kiwi slices, and mint for a festive spread. For parties, cut the cake into finger-sized portions and thread each piece onto a skewer along with a chunk of pineapple and a square of marinated zucchini, then drizzle with extra glaze for a whimsical dessert kebab.

Make Ahead and Storage

Storing Leftovers

Keep your cake fresh by wrapping leftovers tightly in plastic wrap or storing in an airtight container at room temperature for up to three days. Thanks to the moisture from the zucchini and pineapple, this cake actually gets better after a day or two as the flavors deepen.

Freezing

Pineapple Zucchini Bundt Cake with Pineapple Glaze freezes very well. Wrap the fully cooled, unglazed cake tightly in plastic wrap and foil, then freeze for up to three months. If you like, freeze the glaze separately and add it fresh after thawing. Thaw overnight in the refrigerator for best texture.

Reheating

If you’ve stored cake slices in the fridge or freezer, bring them to room temperature for an hour or two before serving. For an ultra-cozy treat, pop a slice in the microwave for 10 to 15 seconds—just enough to soften and lightly warm the crumb, making the pineapple flavor even more pronounced.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple chopped finely can be substituted for canned. Be sure to drain any excess juice or your cake could turn out soggy, and you’ll want to reserve a bit of the juice for the glaze as well.

Does the zucchini flavor come through strongly?

Nope—zucchini is like a flavor magician here! It adds unbeatable moisture and a tender crumb, but its flavor mingles quietly into the background, letting the pineapple and spices really shine in your Pineapple Zucchini Bundt Cake with Pineapple Glaze.

Can I make this recipe gluten-free?

Yes, you can swap in your favorite 1:1 gluten-free all-purpose flour blend. The cake may have a slightly different texture but should still turn out moist and delicious.

Why poke holes before glazing?

Poking holes on top means the pineapple glaze seeps deep into the cake, making sure every slice is packed with extra flavor and stays incredibly moist from top to bottom. It’s a small step that makes a big difference!

What’s the best way to grate zucchini?

A box grater or a food processor fitted with a shredding disk work great. No need to peel! Just wash the zucchini and grate it finely for easy mixing and super tender results.

Final Thoughts

If you’re ready to surprise your loved ones with something spectacular, I can’t recommend Pineapple Zucchini Bundt Cake with Pineapple Glaze enough. It’s playful, moist, bursting with sunshine flavors, and always gets rave reviews. Give it a try—you might just find it becomes a treasured favorite in your own kitchen too!

Pineapple Zucchini Bundt Cake with Pineapple Glaze Recipe

★★★★★

5.1 from 12 reviews

Author: Ella
Total Time: 1 hour
Yield: 1 bundt cake (12 servings) 1x
Diet: Vegetarian

Print Recipe

Description

This Pineapple Zucchini Bundt Cake is a delightful combination of flavors, with the sweetness of pineapple and a hint of zing from zucchini. Topped with a luscious pineapple glaze, it’s a perfect treat for any occasion.

Instructions

Preheat the oven and prepare the pan: Preheat to 350 degrees F. Grease a standard 12-cup bundt pan with cooking spray.
Mix the dry ingredients: Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl.
Combine wet ingredients: In a large bowl, mix oil, sugars, and eggs. Add zucchini and drained pineapple. Stir in the dry ingredients until just combined.
Bake the cake: Pour batter into the pan and bake for about 40 minutes or until a toothpick comes out clean.
Make the glaze: Whisk melted butter and pineapple juice, then add powdered sugar. Drizzle over the cooled cake.