Zucchini Pineapple Bundt Cake with Glaze

This delightful Bundt cake is a tropical twist on a classic zucchini bake—moist, spiced, and bursting with flavor. The natural sweetness of crushed pineapple pairs beautifully with warm cinnamon and nutmeg, while grated zucchini adds a tender crumb without overpowering the taste. A drizzle of tangy pineapple glaze seals the deal, making this cake a perfect centerpiece for brunch, potlucks, or cozy afternoon tea. Whether you include the optional walnuts for crunch or keep it smooth and simple, this recipe is a celebration of texture, flavor, and sunshine in every slice

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a Bundt or tube pan.

Step 2

2. Sift flour, cinnamon, nutmeg, salt, baking powder, and baking soda into a bowl.

Step 3

3. Beat eggs and sugar in a large bowl until light colored. Mix in oil. Add sifted ingredients to egg mixture, and beat for 2 minutes. Stir in pineapple, chopped nuts (optional), vanilla, and zucchini. Mix thoroughly. Pour batter into prepared pan.

Step 4

4. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 50 minutes. Cool for 10 minutes on rack. Invert.

Step 5

5. To make glaze: Combine confectioners’ sugar and pineapple juice in a small bowl until smooth and runny. When cake has cooled, pour glaze over cake.

Step 6

Reserve pineapple juice when draining crushed pineapples. You will use in your glaze. I have said 2 Tablespoons more or less until of a drizzle consistency. Drizzle as you wish over cooled cake.