How to make it

  • Drain pineapple reserve 1/3 cup juice- save remainder for another juice
  • My Note: since I had crushed pineapple, I drained well, did not use any juice at all in the recipe
  • If you use the chunks, the original recipe says to process it a blender with the 1/3 cup juice till smooth.
  • I simply used the crushed pineapple as it- did not process it.
  • In a large bowl, combine the dry ingredients and mix well.
  • In another bowl, whisk, eggs, oil, vanilla and pineapple mixture
  • Stir into dry ingredients ( I used an electric mixer,)
  • Blend in cranberries and zucchini well.
  • Divide mixture into 2, greased and floured 9 inch round cake pans
  • Bake in a 350F oven about 30-35 minutes or tested done in center.
  • Cool pans on racks 10 minutes
  • Carefully remove cakes from pan to finish cooling.
  • To serve: dust with powder sugar,cut each cake into 8 wedges
  • I spritzed a piece with whipped cream

Reviews & Comments 2

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  • midgelet 6 years ago
    Sure, it can be used for the holidays I use cranberries all year round and always keep a stash frozen in my freezer as i do with excess zucchini. !! This cake is so moist and flavorful!
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  • 22566 6 years ago
    Reads as if it would be a Thanksgiving presentation of sorts,with the Cranberries and all.
    Thank-you for this Summers' bounty type of recipe.
    Kind Regards
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