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.
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, reserve juice)
- 2 tablespoons melted butter
- 2 tablespoons pineapple juice (reserved from drained pineapple)
- 1 cup powdered sugar
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.
Notes
- You can add chopped nuts or shredded coconut to the batter for extra texture.
- Make sure to cool the cake before adding the glaze for the best consistency.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 23g
- Sodium: 260mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Pineapple Zucchini Bundt Cake, Pineapple Glaze, Dessert Recipe
