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Pineapple Sheet Cake

Last post 01-26-2008 7:22 PM by TriainAtlanta. 1 replies.
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  • 01-26-2008 3:33 PM

    Pineapple Sheet Cake

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    This cake is perfect for serving to a crowd. It keeps so well that you can easily prepare it a day ahead and it will stay moist. I often take this to potluck meals at our church, and I have yet to take much of it home.

    View this recipe now

  • 01-26-2008 7:22 PM In reply to

    Re: Pineapple Sheet Cake

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    I "posted" this because when I clicked on "viewing the recipe" I thought I'd never get back to this thread.   I have made this recipe many times but I use the pineapple in juice and it turns out very well - less sugar, then.

    It is a very good cake.

    Tria 

     

    Pineapple Sheet Cake
    CAKE:
    2 cups all-purpose flour
    2 cups sugar
    2 eggs
    1 cup chopped nuts
    2 teaspoons baking soda
    1/2 teaspoon salt
    1 teaspoon vanilla extract
    1 can (20 ounces) crushed pineapple in heavy syrup, undrained
    CREAM CHEESE ICING:
    1 package (8 ounces) cream cheese, softened
    1 box (16 ounces) confectioners' sugar
    1/2 cup butter or margarine, softened
    1 teaspoon vanilla extract
    1/2 cup chopped nuts

    In a large mixing bowl, combine cake ingredients. Mix until smooth. Pour into a
    greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 35 minutes.
    Cool. Meanwhile, for icing, combine cream cheese, sugar, butter and vanilla in
    a small mixing bowl. Beat until smooth. Spread over cake and sprinkle with nuts.

    Tria
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