Pineapple Zucchini Cake

Serves: 15
Total Calories: 431
Prep time:
Cook time:
Total time:


3 eggs
2 cups sugar
1 cup oil
3 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons cinnamon
4 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons vanilla extract
1 (8 3/4-ounce) can crushed pineapple, drained
2 cups grated zucchini
1 cup chopped walnuts
1 cup white raisins, soaked in
1 cup boiling water, drained


Cream eggs, sugar, and oil; sift flour, salt, cinnamon, baking powder, and soda; gradually add to mixture, and beat 2 minutes. Stir in vanilla, pineapple, and zucchini; add nuts and drained raisins. Spoon into greased and floured Bundt pan. Bake at 350° for 55–60 minutes.
Pick-test with toothpick.

Nutritional Facts:

Serves: 15
Total Calories: 431
Calories from Fat: 197

This Pineapple Zucchini Cake recipe is from the Recipe Hall of Fame Guilty Pleasures Cookbook Cookbook. Download this Cookbook today.

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