Directions:
- Drain pineapple, reserving 1/3 cup juice (save remaining juice for another use). Place the pineapple and reserved juice in a blender; cover and process until smooth. Set aside.
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, oil, vanilla, pineapple mixture; stir into the dry ingredients until blended. Fold in the zucchini, cranberries and nuts.
- Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely. Just before serving, dust with confectioners' sugar. Yield: 2 cakes (8 wedges each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 576.39 Kcal (2413 kJ) | ||
| Calories from fat | 150.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.75g | 26% | |
|---|---|---|---|
| Cholesterol | 30.69mg | 10% | |
| Sodium | 237.13mg | 10% | |
| Potassium | 75.51mg | 2% | |
| Total Carbs | 95.26g | 32% | |
| Sugars | 20.99g | 84% | |
| Dietary Fiber | 0.3g | 1% | |
| Protein | 8.02g | 16% | |
| Vitamin C | 8.6mg | 14% | |
| Iron | 0.3mg | 2% | |
| Calcium | 23.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 298.11 Kcal (1248 kJ) | ||
| Calories from fat | 77.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.67g | 26% | |
|---|---|---|---|
| Cholesterol | 15.87mg | 10% | |
| Sodium | 122.64mg | 10% | |
| Potassium | 39.05mg | 2% | |
| Total Carbs | 49.27g | 32% | |
| Sugars | 10.86g | 84% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 4.15g | 16% | |
| Vitamin C | 4.4mg | 14% | |
| Iron | 0.2mg | 2% | |
| Calcium | 11.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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