How To Make Pineapple Cake with Cream Cheese Frosting
A wonderful surprise of flavors awaits when you try this pineapple cake with zucchini and cream cheese frosting. Try it now for a low-fat dessert.
Serves:
Ingredients
- ¾cupall-purpose flour
- ¾cupwhole wheat flour
- 1cupgranulated sugar
- ½cupflaked coconut
- 2tspBaking Soda
- 1tspsalt
- 2tspground cinnamon
- ¼tspnutmeg,optional
- 1pinchginger,optional
- 3tbspcanola oil
- 2eggs,large
- 1tspvanilla
- 2cupszucchini,grated
- 20ozpineapple,crushed in juice
For Frosting:
- 8ozPhiladelphia Cream Cheese
- 1cuppowdered sugar
- 1tspvanilla extract
Instructions
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Preheat oven to 350 degrees F.
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In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
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In a separate medium-sized bowl, combine oil, eggs, and vanilla; stir well.
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Add grated zucchini and pineapple; mix well.
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Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.
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Spoon batter into a Bundt pan or 13 x 9-inch baking pan coated with cooking spray.
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Bake for about 33 to 40 minutes.
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Cool cake completely on a wire rack.
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To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth.
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Spread frosting over top of cake.
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Add preferred toppings.
Nutrition
- Calories: 229.08kcal
- Fat: 9.13g
- Saturated Fat: 3.90g
- Trans Fat: 0.01g
- Monounsaturated Fat: 3.14g
- Polyunsaturated Fat: 1.17g
- Carbohydrates: 34.97g
- Fiber: 1.82g
- Sugar: 24.43g
- Protein: 3.34g
- Cholesterol: 35.59mg
- Sodium: 252.46mg
- Calcium: 30.73mg
- Potassium: 144.39mg
- Iron: 0.88mg
- Vitamin A: 63.14µg
- Vitamin C: 19.81mg
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