Zucchini Pineapple Cake: A Sweet Slice of Nostalgia

There are some flavors that just transport you. For me, it’s the unexpected tang of pineapple cutting through the moist sweetness of a cake, especially when it’s laced with the subtle earthiness of zucchini. This Zucchini Pineapple Cake isn’t just a recipe; it’s a sensory journey back to my grandmother’s kitchen. I can still picture her, flour dusting her apron, humming a little tune as she stirred this very batter. The aroma that filled her home on baking days was a comforting blend of cinnamon, warm fruit, and something undeniably wholesome. This cake, with its vibrant zip from the pineapple, truly is an old family favorite that never fails to evoke those cherished memories.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 35 minutes (plus cooling time)
• Servings: 12
• Yield: 1 (10-inch tube pan) cake
• Dietary Type: Contains Dairy, Eggs, Gluten, Nuts

Ingredients

This cake is a beautiful interplay of textures and flavors, bringing together the best of pantry staples with the surprise of fresh produce.

• 4 large eggs
• 2 cups granulated sugar
• 1 cup vegetable oil
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 (8.25 ounce) can crushed pineapple, well-drained
• 1 cup finely chopped walnuts (optional, but highly recommended for texture)
• 2 teaspoons pure vanilla extract
• 2 cups raw grated zucchini, squeezed dry in a paper towel

For the Glaze:

• 1 cup confectioners’ sugar
• 1 tablespoon milk

Equipment Needed

To bring this delightful cake to life, you’ll want to have these essential kitchen tools ready:

• A 10-inch tube pan (also known as an angel food cake pan or Bundt pan)
• A large mixing bowl
• A medium mixing bowl
• A whisk or electric mixer
• Measuring cups and spoons
• A rubber spatula
• A fine-mesh sieve for sifting dry ingredients
• A grater for the zucchini
• A paper towel or clean kitchen towel for squeezing zucchini
• A wire cooling rack

Instructions

Crafting this Zucchini Pineapple Cake is a straightforward process that yields a remarkably moist and flavorful result. Follow these steps carefully for a perfect bake every time.

1. Begin by greasing and flouring your 10-inch tube pan. This step is crucial to ensure your cake releases cleanly after baking. Make sure to get into all the nooks and crannies of the pan.
2. Preheat your oven to 350°F (175°C). Having your oven at the correct temperature before the cake goes in will promote even baking.
3. In a large mixing bowl, beat the eggs with the granulated sugar until the mixture becomes lightly colored and pale yellow. This process incorporates air into the batter, contributing to the cake’s tender crumb. If you’re using an electric mixer, this will take about 2-3 minutes on medium speed.
4. Gradually add the vegetable oil to the egg and sugar mixture, beating well until thoroughly combined. The oil contributes significantly to the cake’s signature moisture.
5. In a separate medium bowl, sift together the flour, baking powder, cinnamon, salt, and baking soda. Sifting helps to aerate the dry ingredients and remove any lumps, ensuring a uniform texture in the finished cake.
6. Add the sifted dry ingredients to the wet ingredients in the large bowl. Beat for 2 minutes until just combined. Be careful not to overmix at this stage, as overworking the gluten can result in a tough cake.
7. Now, it’s time to incorporate the stars of the show. Gently stir in the well-drained crushed pineapple, the finely chopped walnuts (if using), the pure vanilla extract, and the squeezed-dry grated zucchini. Use a spatula to fold these ingredients in, ensuring they are evenly distributed throughout the batter without overmixing.
8. Pour the batter evenly into the prepared tube pan.
9. Bake in the preheated oven for 1 hour and 20 minutes. The baking time can vary slightly depending on your oven. You’ll know the cake is done when a wooden skewer or toothpick inserted into the center comes out clean.
10. Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for 30 minutes. This initial cooling period allows the cake to set up slightly, making it easier to handle.
11. After 30 minutes, loosen the cake from the sides of the pan using a thin knife or offset spatula.
12. Invert the cake onto a wire rack to cool completely. It’s essential that the cake is fully cooled before glazing; otherwise, the glaze will melt and become a sticky mess.

Prepare the Glaze:

1. While the cake cools, prepare the simple glaze. In a small bowl, mix the confectioners’ sugar with the milk.
2. Mix well until you achieve a smooth, pourable consistency. You may need to add a tiny bit more milk or confectioners’ sugar to reach your desired thickness.
3. Once the cake is completely cooled, pour the glaze evenly over the top, allowing it to drip down the sides.

Expert Tips & Tricks

As a seasoned chef, I’ve learned a few tricks that elevate a good cake to a truly memorable one. For this Zucchini Pineapple Cake, here are my recommendations:

• Squeeze that Zucchini Dry! This is perhaps the most critical step for achieving a cake with a good crumb and not a gummy texture. Don’t just pat it dry; really give it a good squeeze to remove as much moisture as possible. I like to use a clean kitchen towel or a few layers of paper towels for this.
• Don’t Skip the Sifting: Sifting your dry ingredients is a small step that makes a big difference. It aerates the flour and leavening agents, ensuring they are evenly distributed, which leads to a lighter, more tender cake.
• Walnut Wisdom: While optional, the finely chopped walnuts add a delightful crunch and nutty depth that perfectly complements the sweet and tangy flavors of the cake. Toasting them lightly before chopping can intensify their flavor even further.
• Cooling is Key: Patience is a baker’s virtue, and it truly pays off here. Ensure the cake is completely cool before glazing. A warm cake will melt the glaze into a watery mess, and you’ll lose that beautiful, crisp finish.
• Tube Pan Perfection: If you don’t have a tube pan, a well-greased and floured Bundt pan will also work beautifully. The intricate designs of a Bundt pan will catch the glaze wonderfully.

Serving & Storage Suggestions

This Zucchini Pineapple Cake is a showstopper on its own, perfect for any occasion from a casual afternoon tea to a celebratory dessert.

Serve slices of the cooled, glazed cake at room temperature. It pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For an extra touch of elegance, a light dusting of powdered sugar over the glaze can be quite striking.

Leftovers can be stored at room temperature in an airtight container for up to 2 days, provided your kitchen is not excessively warm. If storing for longer, it’s best to transfer the cake to the refrigerator. In the fridge, it will keep well for up to 5 days. When ready to enjoy a refrigerated slice, allow it to come to room temperature for about 30 minutes for optimal texture and flavor. This cake also freezes beautifully; wrap it tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.

Nutritional Information

Here’s an approximate breakdown of the nutritional content per serving. Please note that these are estimates and can vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	511.8 kcal
Calories from Fat		238 g
Total Fat	26.5 g	40%
Saturated Fat	3.5 g	17%
Cholesterol	70.7 mg	23%
Sodium	386.3 mg	16%
Total Carbohydrate	65 g	21%
Dietary Fiber	1.8 g	7%
Sugars	46.8 g	187%
Protein	6.1 g	12%

Note: The “Calories from Fat” and “% Daily Value” are presented as per original data. The original data format for “Calories from Fat” was slightly unusual, so it’s presented here as directly as possible.

Variations & Substitutions

While this recipe is a classic for a reason, feel free to experiment!

• Nut-Free: Omit the walnuts or substitute them with toasted sunflower seeds or pumpkin seeds for a similar crunch.
• Spice It Up: A pinch of nutmeg or allspice can be added to the dry ingredients for an extra layer of warmth and complexity.
• Citrus Zest: For an extra bright note, add the zest of one lemon or orange to the batter along with the wet ingredients.
• Glaze Alternatives: Instead of a simple milk glaze, try a cream cheese frosting or a drizzle of caramel sauce for a richer finish.

FAQs

Q: Why is my zucchini cake gummy or wet?
A: This usually happens if the zucchini wasn’t squeezed dry enough. Excess moisture in the zucchini leads to a denser, wetter cake.

Q: Can I use canned crushed pineapple instead of fresh?
A: Yes, absolutely! Just make sure to drain it very thoroughly to prevent adding too much liquid to the batter.

Q: How do I know when the cake is fully baked?
A: Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean with no wet batter clinging to it, the cake is done.

Q: Can I make this cake ahead of time?
A: Yes, this cake can be made a day or two in advance and stored properly. The flavors often meld beautifully overnight.

Q: Why is the sugar content so high?
A: This is a traditional cake recipe, and like many classic cakes, it relies on sugar for sweetness, moisture, and texture. The pineapple also contributes to the natural sugars in the cake.

A Sweet Farewell

This Zucchini Pineapple Cake is more than just a dessert; it’s a testament to how simple ingredients, combined with a touch of love and a dash of nostalgia, can create something truly extraordinary. It’s a cake that brings people together, sparking conversations and shared memories. I encourage you to bake this for your next gathering, or simply as a treat for yourself. Share a slice, savor the unique blend of flavors, and perhaps, create some new cherished memories of your own. Happy baking!