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Zucchini Cake with Cinnamon Cream Cheese Frosting

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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A delicious way use summer's bounty of zucchini! Moist spiced zucchini cake topped with sweet cinnamon cream cheese frosting.

Zucchini Cake with Cinnamon Cream Cheese Frosting

  • Prep Time 25 min
  • Total 2 hr 5 min
  • Servings 12
  • Ingredients 14
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Ingredients

Cake

Frosting

  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 1 1/2 cups powdered sugar

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray bottom only of 13 x 9-inch pan with cooking spray.
  • Step 
    2
    In large bowl, beat cake mix, milk, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon, the ginger and nutmeg with electric mixer on medium speed 2 minutes. Stir in zucchini and walnuts. Pour batter into pan.
  • Step 
    3
    Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack. Cool completely, about 1 hour.
  • Step 
    4
    In large bowl, beat cream cheese and 1/4 cup softened butter with electric mixer on medium-high speed until smooth. Beat in 1 teaspoon cinnamon and the vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Spread frosting on cake. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining cake.

Nutrition

Nutrition Facts are not available for this recipe

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