Pineapple Zucchini Bundt Cake with Pineapple Glaze Recipe

If you’ve ever wished you could bottle sunshine and turn it into dessert, this Pineapple Zucchini Bundt Cake with Pineapple Glaze is the answer! Every bite is impossibly moist, tender, and bursting with sweet pineapple flavor and subtle warmth from cinnamon and nutmeg. The zucchini melts away into the crumb, making the cake extra soft and keeping it secretly packed with veggie goodness. Topped off with a bright, tangy pineapple glaze that soaks into every crevice, this showstopping cake is perfect for gatherings or for treating yourself on a cozy weekend afternoon.

Ingredients You’ll Need

The magic of this Pineapple Zucchini Bundt Cake with Pineapple Glaze is how a handful of everyday ingredients can combine into something unexpectedly special. Each ingredient brings a little something unique—whether it’s moistness, depth of flavor, or a pop of color—and together, they create an irresistible cake you’ll want to make again and again.

• All-purpose flour: Provides structure and gives the bundt cake its classic crumb.
• Baking soda & baking powder: The perfect duo for a fluffy, lifted cake—don’t skip either for best results.
• Cinnamon: Adds a warm, cozy note that complements both pineapple and zucchini.
• Nutmeg: Just a hint brings out a gentle spice that lingers deliciously with every bite.
• Salt: Balances the sweetness and accentuates all the other flavors.
• Vegetable oil: Keeps the cake extra moist and ensures a delicate crumb.
• Brown sugar: Infuses a caramel-like richness and a deeper sweetness.
• Granulated sugar: Lightens flavor and structure, helping the cake rise and stay tender.
• Large eggs: Bind everything together and give the cake its delightful lift.
• Zucchini: Grated fresh, it brings unbeatable moistness and a subtle green hue without making the cake taste like veggies.
• Canned crushed pineapple: Adds juicy, tropical sweetness and little bursts of flavor throughout the crumb—don’t forget to reserve the juice for the glaze!
• Butter (for the glaze): Melted and rich, it combines with pineapple to create a buttery, luscious glaze.
• Pineapple juice (from the can): The reserved juice makes the glaze fruity and fresh.
• Powdered sugar: Ensures the glaze is smooth, creamy, and perfectly sweet for drizzling.

How to Make Pineapple Zucchini Bundt Cake with Pineapple Glaze

Step 1: Prep the Bundt Pan and Oven

Start by preheating your oven to 350 degrees—it’s always best to bake cake in a properly heated oven for even rising. Thoroughly grease a standard 12-cup bundt pan with cooking spray, making sure to reach into all the nooks and crannies; this ensures your Pineapple Zucchini Bundt Cake with Pineapple Glaze slides out effortlessly once baked.

Step 2: Mix Dry and Wet Ingredients Separately

Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in one bowl. This step distributes all the leaveners and spices so every piece is spiced just right. In a bigger bowl, combine the oil, brown and white sugars, and eggs, whisking until everything’s glossy and smooth—the base for a perfectly moist crumb.

Step 3: Add Zucchini and Pineapple

Gently stir the grated zucchini and drained pineapple into the wet mixture. The zucchini should disappear into the batter, while bits of pineapple peek through for bursts of flavor. This duo is the secret to the unbelievably tender, moist crumb that sets this cake apart!

Step 4: Combine the Batter

Slowly fold the dry ingredients into your wet mixture, stirring just until everything comes together. Overmixing can make the cake tough, so stop as soon as you don’t see any more streaks of flour. The batter will be thick and a little chunky from the pineapple and zucchini—exactly what you want.

Step 5: Bake the Cake

Pour the batter evenly into your prepared bundt pan, smoothing out the top. Bake for about 40 minutes. You’ll know it’s done when a toothpick inserted deeply into the cake comes out clean or with only a few crumbs attached. Let the cake cool in the pan for 10 minutes (this helps it firm up), then carefully invert it onto a wire rack to cool completely.

Step 6: Whip Up the Pineapple Glaze

While the cake cools, make the glaze by whisking together the melted butter and reserved pineapple juice until blended. Gradually whisk in the powdered sugar until you have a smooth glaze that pours easily but holds its shape. When the cake is cool, use a toothpick to poke little holes all over the top—this lets the glaze seep deep into the cake. Now drizzle that sunny glaze generously over the top, letting it drip down the sides.

How to Serve Pineapple Zucchini Bundt Cake with Pineapple Glaze

Garnishes

You can serve your Pineapple Zucchini Bundt Cake with Pineapple Glaze just as it is, or go the extra mile! Try a sprinkle of finely grated lime zest, fresh pineapple tidbits, or even a light dusting of powdered sugar on top for a beautiful, tropical touch that makes each slice irresistible.

Side Dishes

This cake pairs beautifully with a scoop of vanilla bean ice cream, a dollop of whipped cream, or a simple fruit salad featuring kiwi, mango, and strawberries. For a brunch table, serve alongside coffee or a bright herbal tea for a wonderfully balanced treat.

Creative Ways to Present

Show off the beautiful glaze by using a cake stand and arranging edible flowers or mint leaves around the base. For parties, slice the Pineapple Zucchini Bundt Cake with Pineapple Glaze into small wedges and arrange them on a platter with fresh pineapple chunks for a colorful, festive display.

Make Ahead and Storage

Storing Leftovers

Wrap leftover slices tightly in plastic wrap or keep them in an airtight container at room temperature for up to two days. The cake stays incredibly moist and the glaze keeps everything luscious—if anything, the flavors get even better the next day!

Freezing

You can absolutely freeze this cake! Wrap individual slices or the whole (unglazed) cake securely in plastic wrap and foil, then store in the freezer for up to three months. Thaw overnight in the refrigerator and glaze fresh for best results.

Reheating

If you’d like to serve your Pineapple Zucchini Bundt Cake with Pineapple Glaze warm, just pop individual slices in the microwave for 15-20 seconds. The glaze will become a bit gooier, making each bite extra decadent—perfect for an afternoon snack or dessert!

FAQs

Can I use fresh pineapple instead of canned?

Yes, you can use finely chopped fresh pineapple, but make sure to drain it well and reserve some juice for the glaze to keep that tropical flavor front and center.

Do I need to peel the zucchini before grating?

No need to peel! The skin is tender and almost disappears in the cake, plus it adds pretty green flecks and a little extra nutrition.

Can I make this recipe gluten-free?

Absolutely. Substitute your favorite gluten-free all-purpose blend for the flour and be sure your baking powder is gluten-free. You may want to check texture as gluten-free cakes often need a little extra time in the oven.

How can I prevent the cake from sticking to the bundt pan?

Start with a good quality nonstick bundt pan, and grease it thoroughly, making sure every crevice is coated. Dusting the greased pan lightly with flour can add an extra layer of insurance.

Is this Pineapple Zucchini Bundt Cake with Pineapple Glaze very sweet?

The cake has a balanced sweetness thanks to a blend of brown and white sugars plus the natural sugars in pineapple. The glaze does add a little extra sweetness on top, but you can use less or drizzle lightly if you want a more subtle finish.

Final Thoughts

If you’re craving a cake that feels both comforting and a little bit adventurous, Pineapple Zucchini Bundt Cake with Pineapple Glaze is ready to become your new go-to. It’s easy, inviting, and guaranteed to gather plenty of “oohs” and “aahs” with every slice. Don’t wait to try this delightful classic with a twist—it’s baking sunshine you deserve!

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