Serves: 8 to 12 (depends on the size of slices) | Cook: 55 Minutes
This zucchini cake is legit! I have never tasted anything like this before. I love how soft and moist it is from the inside. It will make your day extra special. Give this one a try and have your friends come over and surprise them with the amazing taste and texture of this cake. Enjoy!
Ingredients
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4 eggs
1 1/2 teaspoon pure vanilla
2 tablespoons butter, melted
8 oz sour cream (room temp)
1/3 cup ex virgin olive oil (or applesauce if available)
1 box (18.25 oz) Duncan Hines moist deluxe yellow cake mix
1 box (3.3 oz) white chocolate Jell-O instant pudding mix (dry)
1 dash cinnamon
1 dash nutmeg
1/3 – 1/2 cup Splenda
2 cups shredded zucchini (fresh from our garden)
1/4 – 1/3 cup orange juice w-some pulp (100% juice, not from concentrate)
(YOU ARE WELCOME TO ADD SHREDDED CARROTS AND CRUSHED PINEAPPLE INTO THE BATTER)
1/2 cup shredded carrots, if adding
small can drain if adding
How to Make ”Cin’s Super-Moist Zucchini Cake”
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Grease and lightly flour a bundt pan.
Step 3: Combine the eggs, pure vanilla, melted butter, sour cream, olive oil, cake mix, Jell-O, cinnamon, nutmeg, and Splenda in a large mixing bowl. Beat using an electric mixer on medium speed until blended. It is okay even if the mixture may be thick and lumpy.
Step 4: Add in the zucchini and orange juice and blend for another 1 to 2 minutes on medium-high speed. At this point, the mixture should not be lumpy anymore.
Step 5: Sprinkle a little Splenda at the bottom of the pan before transferring the mixture into the prepared bundt pan.
Step 6: Place inside the preheated oven and bake for about 55 minutes. To check the doneness, insert a toothpick in the middle, and when it comes out clean the cake is done.
Step 7: Remove the cake from the oven and cool onto a wire rack for at least 20 minutes.
Step 8: Then, remove the cake from the pan and set it on a wire rack to cool completely.
Step 9: After the cake is cooled, dust it with powdered sugar.
NOTE: You can add shredded carrots into the butter or you can go all the way by adding Zucchini, Carrots, and Crushed Pineapple and glazing the cake. It is a versatile cake so it is okay to change things up.
Ingredients
- 4 eggs
- 1 1/2 teaspoon pure vanilla
- 2 tablespoons butter, melted
- 8 oz sour cream (room temp)
- 1/3 cup ex virgin olive oil (or applesauce if available)
- 1 box (18.25 oz) Duncan Hines moist deluxe yellow cake mix
- 1 box (3.3 oz) white chocolate Jell-O instant pudding mix (dry)
- 1 dash cinnamon
- 1 dash nutmeg
- 1/3 - 1/2 cup Splenda
- 2 cups shredded zucchini (fresh from our garden)
- 1/4 - 1/3 cup orange juice w-some pulp (100% juice, not from concentrate)
- (YOU ARE WELCOME TO ADD SHREDDED CARROTS AND CRUSHED PINEAPPLE INTO THE BATTER)
- 1/2 cup shredded carrots, if adding
- small can drain if adding
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Grease and lightly flour a bundt pan.
Step 3: Combine the eggs, pure vanilla, melted butter, sour cream, olive oil, cake mix, Jell-O, cinnamon, nutmeg, and Splenda in a large mixing bowl. Beat using an electric mixer on medium speed until blended. It is okay even if the mixture may be thick and lumpy.
Step 4: Add in the zucchini and orange juice and blend for another 1 to 2 minutes on medium-high speed. At this point, the mixture should not be lumpy anymore.
Step 5: Sprinkle a little Splenda at the bottom of the pan before transferring the mixture into the prepared bundt pan.
Step 6: Place inside the preheated oven and bake for about 55 minutes. To check the doneness, insert a toothpick in the middle, and when it comes out clean the cake is done.
Step 7: Remove the cake from the oven and cool onto a wire rack for at least 20 minutes.
Step 8: Then, remove the cake from the pan and set it on a wire rack to cool completely.
Step 9: After the cake is cooled, dust it with powdered sugar.
NOTE: You can add shredded carrots into the butter or you can go all the way by adding Zucchini, Carrots, and Crushed Pineapple and glazing the cake. It is a versatile cake so it is okay to change things up.
