Pineapple Cake with Cream Cheese Frosting Recipe

Pineapple Cake with Cream Cheese Frosting Recipe

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.

Preparation: 30 minutes
Cooking: 35 minutes
Total: 1 hour 5 minutes



  • 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


  1. Preheat oven to 350 degrees F.

  2. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.

  3. In a separate medium-sized bowl, combine oil, eggs, and vanilla; stir well.

  4. Add grated zucchini and pineapple; mix well.

  5. Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.

  6. Spoon batter into a Bundt pan or 13 x 9-inch baking pan coated with cooking spray.

  7. Bake for about 33 to 40 minutes.

  8. Cool cake completely on a wire rack.

  9. To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth.

  10. Spread frosting over top of cake.

  11. Add preferred toppings.


  • 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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