zucchini spice cake

Name: Zucchini Spice Cake
Prep time: 25 min
Cook time: 50 min
Yield: 12
Cuisine: American
Ingredients: 1 box(es) (18 ounces) spice cake mix; 1/2 package(s) (3 ounces) instant vanilla pudding (about 4 tbsp.); 1/2 cup(s) sour cream; 3 - eggs; 2 cup(s) lightly packed shredded zucchini (about 8 ounces); 1/2 cup(s) water; 1/4 cup(s) oil; 1 teaspoon(s) cinnamon

(2 ratings)

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Private Recipe by

Anita Hoffman

@scent4U

Holland, PA

An easy to make, moist and delicious cake. Can be iced with a cream cheese or caramel icing or can use a glaze.

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(2 ratings)

yield 12 serving(s)

prep time 25 Min

cook time 50 Min

method Bake

Ingredients For zucchini spice cake

1 box

(18 ounces) spice cake mix
1/2 pkg

(3 ounces) instant vanilla pudding (about 4 tbsp.)
1/2 c

sour cream
3

eggs
2 c

lightly packed shredded zucchini (about 8 ounces)
1/2 c

water
1/4 c

oil
1 tsp

cinnamon

How To Make zucchini spice cake

1
Put cake mix, pudding mix, sour cream, water, oil, eggs, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Increase speed to medium speed and beat 2 to 3 minutes more. Fold in the shredded zucchini.

2
Pour batter into a greased and floured Bundt pan. Bake at 350 degrees for 45 to 50 minutes. Cool on wire rack 10 to 15 minutes before removing from pan. Cool completely on wire rack.
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