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  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 2/3 cup honey
  • 2 tablespoons vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups mashed ripe bananasfrom 5 small
  • 8 ounce zucchinigrated and squeezed well
  • 8 ounce can crushed pineapple in juicedrained well

For the Frosting:

  • 8 oz 1/3-less fat Philadelphia Cream Cheese
  • 1/4 cup powdered sugar
  • 2 teaspoons vanilla extract


  • To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Refrigerate until ready to use.
  • Preheat oven to 350°F. Spray bottom of 13x9x2-inch nonstick metal pan with cooking spray.
  • In a large bowl, combine flour, baking soda, salt, and spices; stir well with a whisk.
  • In a medium bowl, combine honey, oil, eggs, and vanilla; stir well. Add zucchini, banana and pineapple; mix well.
  • Fold wet ingredients with the dry ingredients and mix well with a spatula until combined.
  • Spoon batter into the sheet pan.
  • Bake at 350F for about 45 minutes, or until a wooden toothpick inserted in the center comes out clean.
  • Cool completely on a wire rack.
  • Spread frosting over the cake once cooled and cut into 16 pieces.