Pineapple Zucchini Bundt Cake with Pineapple Glaze Recipe
This Pineapple Zucchini Bundt Cake combines the sweetness of pineapple with the moistness of zucchini for a delightful dessert. Topped with a pineapple glaze, this cake is a perfect treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 1 bundt cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients:
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
Wet Ingredients:
- ½ cup vegetable oil
- ½ cup brown sugar
- ½ cup sugar
- 2 large eggs
- 1 medium zucchini, grated
- 1 8-ounce can crushed pineapple (drained, reserve juice for glaze)
For Glaze:
- 2 tablespoons butter, melted
- 2 tablespoons pineapple juice (reserved from drained pineapple)
- 1 cup powdered sugar
Instructions
- Preheat Oven: Preheat oven to 350 degrees. Grease a standard 12-cup bundt pan with cooking spray.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Combine Wet Ingredients: In a large bowl, whisk together oil, sugars, and eggs. Stir in zucchini and drained pineapple. Mix in dry ingredients until just combined.
- Bake: Pour batter into prepared bundt pan and bake for 40 minutes, or until a toothpick inserted in the middle comes out clean. Cool on a wire rack for 10 minutes, then remove from pan and cool completely.
- Make Glaze: Whisk together melted butter and pineapple juice. Add powdered sugar and whisk until smooth. Poke holes on the cake’s surface and drizzle the glaze over the top.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Pineapple Zucchini Bundt Cake, Pineapple Glaze, Dessert Recipe, Baking, Zucchini Cake
