Zucchini Cake with Cinnamon Cream Cheese Frosting

• Vegetarian

• Produce

  • 1/2 tsp Ginger, ground
  • 2 cups Zucchini

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 box Betty crocker supermoist yellow cake mix
  • 3 tsp Cinnamon, ground
  • 1/4 tsp Nutmeg, ground
  • 1 1/2 cups Powdered sugar
  • 1 tsp Vanilla

• Nuts & Seeds

  • 3/4 cup Walnuts

• Dairy

  • 3/4 cup Butter
  • 1 package Cream cheese
  • 3/4 cup Milk

Found on bettycrocker.com

Description

Ingredients

• 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)
• 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

Directions

• 1 Heat oven to 350°F. 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, 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.
• 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-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