Preheat your oven to 350 degrees. While it’s heating up, grease a 9×13 inch baking pan. This will ensure that your cake comes out easily once it’s baked.
In a large mixing bowl, combine 1/2 cup of oil, 3/4 cup of granulated sugar, and 3/4 cup of packed light brown sugar. Beat well until everything is mixed and creamy. This step is crucial for incorporating air into the batter, making your cake fluffy.
Add in 1/2 cup of crushed pineapple, 2 large eggs, 2 teaspoons of vanilla extract, and 1/3 cup of sour cream. Mix until fully combined. The pineapple adds moisture and flavor, so don’t skip this!
Next, stir in 2 cups of grated zucchini. I like to squeeze out some of the excess liquid first to avoid making the batter too wet. Mix until the zucchini is evenly distributed.
In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of kosher salt, 2 teaspoons of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of ground ginger.
Combine the wet and dry ingredients, stirring gently until just mixed. Be careful not to over-mix, as this can lead to a dense cake.
Pour the batter into the prepared baking pan, spreading it evenly. You want to ensure that it bakes uniformly.
Bake for 30 to 35 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean when the cake is ready. The aroma will fill your kitchen!
Allow the cake to cool completely in the pan. This is important to prevent the frosting from melting.
For the cream cheese frosting, beat together 8 ounces of softened cream cheese and 6 tablespoons of softened butter until the mixture is pale and fluffy. This should take about 3-4 minutes.
Gradually add 2 1/2 cups of powdered sugar and 1 teaspoon of vanilla extract, whipping until the frosting is light and fluffy.
Spread the frosting generously over the cooled cake. If desired, sprinkle some cinnamon sugar on top for an added crunch.
