Pineapple Zucchini Cake

Seriously one of the best desserts I've ever eaten! YUM, YUM, YUM!

Pineapple Zucchini Cake
Recipe from The Pioneer Woman

1 cup All-purpose Flour
1/2 Cup Whole Wheat Flour
1-1/4 cup Granulated Sugar
2 teaspoons Baking Soda
1 teaspoon Salt
2 teaspoons Ground Cinnamon
1/2 tsp Nutmeg
Pinch of Ginger
3 Tablespoons Canola Oil
2 whole Large Eggs
1 Teaspoon Vanilla
2 Cups Grated Zucchini
1 20 oz can Crushed Pineapple In Juice, Drained (reserve In Case You Need It For The Cake Batter Or The Frosting)

FROSTING

2 Tablespoons Butter, Softened
8 Ounces Cream Cheese, Softened
2 Cups Powdered Sugar
2 Teaspoons Vanilla Extract
Splash Of Milk Or Pineapple Juice, If Necessary

Chopped Walnuts Or Pecans (optional)


Preheat oven to 350°.

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.

Spoon batter into a 13 × 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.

*Note: I cut the recipe in half, used 1 (8oz) can crushed pineapple, and baked in an 8x8 square pan.*