18 ounce cancrushed pineappledrain and reserve juice for glaze
2tablespoonspineapple juice(reserved from the drained crushed pineapple)
Preheat oven to 350 degrees. Grease a standard 12 cup bundt pan with cooking spray, set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. In large bowl, whisk together the oil, sugars, and eggs. Stir in the zucchini and drained pineapple. Pour the dry ingredients into the wet and stir until just combined.
Pour the batter into prepared bundt pan and bake for 40 minutes, or until toothpick inserted in middle of cake comes out clean. Cool on wire rack for 10 minutes then remove from pan and let cool completely.
To make the glaze, whisk together the melted butter and pineapple juice. Add in the powdered sugar and whisk until smooth. Use a toothpick or skewer to poke holes on the top of the cake then drizzle the glaze over the top.
Perfect make-ahead cake. Just refrigerate in an airtight container for up to a week.
Recipe courtesy of This Delicious House. Sign up for more recipes today at https://thisdelicioushouse.com