Foodie Friday: Zucchini Cake with Cinnamon Cream Cheese Frosting

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It is Foodie Friday. Every Friday, I will be putting up a recipe that I have made the previous week.

Today’s recipe is:

Zucchini Cake with Cinnamon Cream Cheese Frosting

Zucchini Cake with Cinnamon Cream Cheese Frosting

(recipe and picture courtesy of Betty Crocker. Click on the picture for link to the recipe)

Prep Time: 25 minutes

Cook Time: 35 to 40 mins**

Total Time: 2 hours and 5 min

Serves: 12



1 box Betty Crocker Supermoist yellow cake mix**

3/4 cup milk**

1/2 cup butter, melted**

3 eggs

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

2 cups coarsely shredded zucchini (about 2 medium zucchinis)

3/4 cup chopped walnuts**


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

How to Make:

  1. Heat oven to 350 degrees. Spray bottom only of 13 x 9-inch pan with cooking spray
  2. In large bowl, beat cake mix, milk, 1/2 cup melted butter, eggs, 2 teaspoons cinnamon, ginger and nutmeg with electric mixer** on medium speed for 2 minutes. Stir in zucchini and walnuts**. Pour batter into pan.
  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.
  4. In large bowl, beat cream cheese and 1/4 cup softened butter with electric mixer** on medium 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.

What I did differently in this recipe (the **’s):

  1. I used Great Value cake mix.
  2. I used whole milk
  3. The microwave is great for that. Popped it in for 40 seconds and the butter was melted.
  4. BK doesn’t like nuts, so I didn’t use them in the recipe
  5. Could use a stand mixer also
  6. I have an older oven (think 50’s era) and it runs 10-15 degrees hotter than a normal oven. I have learned to decrease the cook time by 5-10 mins. So I took the cake out after 30 mins.
  7. Keep in the pan. Didn’t say it in the recipe but I felt that I had to put it out there. Because there are people who would try to take a hot cake out of the pan and then complain when it falls apart.
  8. Could use a stand mixer also
  9. When you start beating, it will look like gravel for a few minutes. Keep it going and it will turn creamy.
  10. I didn’t do that. We like to choose the size of our cake slices…lol.

Was it hard to make: Nope, not hard at all

How long did it take me to make (compared to the recipe’s prep+total time): It took me about the same time, give or take 5 minutes.

Did BK and I like it: BK did like it. He thought that the bottom of the cake was thick. I haven’t tried it yet.

More importantly, did my kids like it: They haven’t tried it. Pffft. But, my friend, her boyfriend, her stepfather and her daughter (who is friends with Miss R) tried it and loved it.

Will I make it again: Probably. Depends if everyone likes it or not.

Thoughts on the dish, after the fact: Was one of the easier cakes I had to have. The batter is pretty thick, which concerned me. But it baked beautifully.

The difficulty of the dish: Beginner

One thought on “Foodie Friday: Zucchini Cake with Cinnamon Cream Cheese Frosting

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