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Pineapple Zucchini Cake
Ingredients:
3 eggs
2 c. sugar
2 tsp. vanilla
1 c. cooking oil
1 c. nuts
2 c. zucchini, peeled and grated
3 c. flour
1 tsp. baking powder
1 c. raisins
1 tsp. baking soda
1 tsp. salt
1/2 c. crushed pineapple, with juice
CREAM CHEESE FROSTING:
2 c. 10x sugar
1 pkg. (3 oz.) cream cheese
1/4 lb. margarine, softened
3 eggs
2 c. sugar
2 tsp. vanilla
1 c. cooking oil
1 c. nuts
2 c. zucchini, peeled and grated
3 c. flour
1 tsp. baking powder
1 c. raisins
1 tsp. baking soda
1 tsp. salt
1/2 c. crushed pineapple, with juice
CREAM CHEESE FROSTING:
2 c. 10x sugar
1 pkg. (3 oz.) cream cheese
1/4 lb. margarine, softened
Directions:
Beat eggs, sugar, vanilla and oil until fluffy. Add zucchini, flour, baking powder, baking soda and salt.Stir in pineapple, raisins and nuts. Spoon into greased 9x13" pan. Bake at 350 for 1 hour. Mix all frosting ingredients and frost cake when cool.
Beat eggs, sugar, vanilla and oil until fluffy. Add zucchini, flour, baking powder, baking soda and salt.Stir in pineapple, raisins and nuts. Spoon into greased 9x13" pan. Bake at 350 for 1 hour. Mix all frosting ingredients and frost cake when cool.
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