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Cooking Live Recipes 7/16/25

Posted by Suzy Sapir on Jul 18th 2025

Hippy Pilgrim Moist Zucchini Pineapple Cake (6" Round)

This cake recipe is super moist and can be enjoyed without the filling or frosting. But.....it truly is magical when frosted and filled! I also love the idea of a smaller 6" cake so less laying around to tempt me afterwards! Here's a replay of the Cooking Live if you want to watch this cake being made!

CAKE INGREDIENTS

  • 1 cup all-purpose flour (spooned and leveled)
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp of nutmeg
  • 2 large eggs
  • ½ cup Hippy Pilgrim Vanilla Sugar (Chai or Maple Vanilla Sugar)
  • ¼ cup brown sugar, packed
  • ½ cup neutral oil (canola, vegetable, or mild olive oil)
  • 1 tsp Hippy Pilgrim Vanilla Extract
  • ¾ cup finely shredded zucchini (lightly pressed dry)
  • ¼ cup crushed pineapple (drained, save juice for frosting if desired)
  • 1 Tbsp pineapple juice (optional, for extra moisture)

PINEAPPLE FILLING (Simple & Spiced)

  • 20 oz. can crushed pineapple
  • 2-4 tablespoons Hippy Pilgrim Vanilla Sugar (Chai or Maple Vanilla Sugar, to taste)
  • ⅛ tsp ground cinnamon

Instructions: Mix pineapple, vanilla sugar, and cinnamon until well combined. Use as filling between cake layers. Heat in a small skillet for 10-15 minutes until most of the liquid is absorbed. Cool before using.

CREAM CHEESE FROSTING

(Makes enough for center + outside of 6” cake)

  • 8 oz cream cheese, softened
  • 4 Tbsp unsalted butter, softened
  • 1¾ to 2 cups powdered sugar (to taste)
  • 1 tsp Hippy Pilgrim Vanilla Extract
  • 1–2 tsp pineapple juice (start with 1 tsp, add more for desired consistency)
  • Pinch of salt

Instructions: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla extract, pineapple juice, and salt. Beat until fluffy and spreadable.

CAKE INSTRUCTIONS

  1. Preheat oven to 350°F. Line bottom of one 6” round cake pan with parchment, grease sides.
  2. In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
  3. In another bowl, beat eggs with Hippy Pilgrim Vanilla Sugar, brown sugar, oil, and vanilla extract. Stir in zucchini and pineapple.
  4. Add dry ingredients to wet and mix until just combined. Add pineapple juice if batter feels too thick.
  5. Pour batter into prepared pan and smooth top.
  6. Bake 45-55 minutes or until a tester comes out clean and top springs back. Cool in pan 10 minutes, then turn out to cool completely.
  7. Slice cake horizontally into two layers.
  8. Spread the bottom layer with a layer of cream cheese frosting, then top with the pineapple filling. Top cake with other layer.
  9. Frost cake top and outside with cream cheese frosting.
  10. Chill 30 minutes before slicing for clean cuts.
!