Best 2 Pineapple Zucchini Cake Without Cream Cheese Frosting Recipes

When it comes to delectable desserts, the pineapple zucchini cake with cream cheese frosting is a timeless classic. However, for those aspiring bakers looking for an equally delightful treat without the cream cheese topping, there's a wealth of mouthwatering alternatives. This article presents a curated selection of the best recipes for a cream cheese-free pineapple zucchini cake that will surely tantalize taste buds. Embark on a culinary journey with us, and discover the perfect recipe to whip up a delectable cake that's bursting with flavor, moist textures, and delightful pineapple-zucchini combinations. Get ready to indulge in a sweet sensation that will leave you craving more.

Here are our top 2 tried and tested recipes!

PINEAPPLE CREAM CHEESE FROSTING

Pineapple Cream Cheese Frosting image

This frosting goes great on lemon cake, 7-up® cake, or lemon cookies.

Provided by Janelle Williams Hawthorne

Categories Desserts Frostings and Icings Cream Cheese

Time 5m

Yield 32

Number Of Ingredients 4

Ingredients

½ cup butter, room temperature
1 (8 ounce) package cream cheese, room temperature
4 tablespoons pineapple juice
4 cups sifted confectioners' sugar

Steps:

Cream the butter and cream cheese together with an electric mixer in a large bowl until light and fluffy. Add the pineapple juice and continue beating until absorbed into the mixture. Beat the confectioners' sugar into the mixture a little at a time until completely integrated.

Nutrition Facts : Calories 111.9 calories, Carbohydrate 16.1 g, Cholesterol 15.3 mg, Fat 5.3 g, Protein 0.6 g, SaturatedFat 3.4 g, Sodium 41.3 mg, Sugar 15.6 g

PINEAPPLE ZUCCHINI CAKE (WITHOUT) CREAM CHEESE FROSTING RECIPE - (4.4/5)

Pineapple Zucchini Cake (without) Cream Cheese Frosting Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 23

Ingredients

1 cup all-purpose flour
1/2 cup whole wheat pastry flour (can use all white flour if you don't have this)
1-1/4 cup granulated sugar
1/2 cup sweetened flaked coconut (optional, I didn't use)
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
Freshly grated nutmeg, to taste (about 1/2 teaspoon), (you can use pre-ground, too)
1 pinch ground dried ginger (about 1/16 teaspoon)
3 tablespoons canola oil
2 whole large eggs
1 teaspoon vanilla
2 cups grated (unpeeled) zucchini (*see Note)
1 (20-ounce) can crushed pineapple in juice, drained (reserve in case you need it for the cake batter or the frosting)
NOTE: I think that half the pineapple would have been better, and I will do that next time.
NOTE: Because I'm trying to cut back on my sweet tooth, and fat, I didn't frost this cake. Undoubtedly, the frosting below is phenomenally good with this cake!
FROSTING
2 tablespoons butter, softened
8 ounces low-fat cream cheese, softened (can use full-fat cream cheese)
2 cups powdered sugar
2 teaspoons vanilla extract
Splash of milk or pineapple juice, if necessary
Chopped walnuts or pecans (optional)

Steps:

Preheat oven to 350°F. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, baking soda, salt, and spices in a large bowl; stir well with a whisk. Combine oil, eggs, and vanilla; stir well. Stir egg mixture, grated zucchini, and pineapple** into flour mixture. Batter might be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little splash of the pineapple juice. NOTE: I found that the batter was easy to work with, and I didn't need the addition of pineapple juice. **I felt that one 20-ounce can of pineapple was a little too much for this cake. However, adjust this or not, according to your preferences. TASTING NOTES: Loved this cake! It was super delicious and I did use whole wheat pastry flour. I did not miss the icing one little bit-- it's a great snacking cake, and maybe a great way to sneak in some veggies. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for about 33-35 minutes or until a wooden pick inserted in the center comes out with moist crumbs and cake is pulling away from sides of pan. Cool completely on a wire rack. To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Add a splash of milk or pineapple juice if necessary. Spread frosting over top of cake. You can garnish with chopped pecans or walnuts, if desired. NOTES : If your zucchini are huge, scrape the seeds out of the center before you shred it so it's not too watery. Also, I spread it all out on layers of paper towel to drain it and dry it off a bit. Then I measure out 2 cups. Not sure if this is critical though. Nuts can also be added to the cake batter if desired. This recipe makes a very generous amount of frosting. And this recipe can be turned into a Carrot Cake just by substituting shredded carrots for the zucchini.

Tips:

For a moist and tender cake, do not overmix the batter. Mix just until the ingredients are combined.
Use fresh, grated pineapple for the best flavor. If using canned pineapple, be sure to drain it well.
Grate the zucchini finely so that it distributes evenly throughout the cake.
Use a bundt pan with a removable bottom for easy release of the cake.
Allow the cake to cool completely before frosting. This will help prevent the frosting from melting.
If you are using a cream cheese frosting, be sure to let it come to room temperature before using. This will make it easier to spread.
For a special touch, garnish the cake with a few slices of pineapple or a sprinkle of chopped nuts.

Conclusion:

Pineapple zucchini cake is a delicious and versatile cake that can be enjoyed for breakfast, dessert, or a snack. It is easy to make and can be customized to your liking. With its moist texture, sweet flavor, and beautiful presentation, pineapple zucchini cake is sure to be a hit at your next gathering.