Pineapple Sheet Cake

2
Anita Hoffman

By
@scent4U

This is a perfect cake to serve to a crowd as it keeps so well that you could prepare it a day ahead and it will stay moist. Photo adapted from Food.com.

Rating:

★★★★★ 1 vote

Comments:
Serves:
18
Prep:
15 Min
Cook:
30 Min
Method:
Bake

Ingredients

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  • 2
    eggs
  • 1 can(s)
    (20 ounces) crushed pineapple in juice, undrained
  • 2 c
    flour
  • 2 c
    sugar
  • 1 c
    chopped walnuts
  • 2 tsp
    baking soda
  • 1 tsp
    vanilla
  • 1/4 tsp
    salt
  • 1/2 c
    oil
  • FROSTING

  • 1 pkg
    (8 ounces) cream cheese, softened
  • 3-3-3/4 c
    powdered sugar
  • 1/2 c
    butter, softened
  • 1 tsp
    vanilla
  • 1/2 c
    toasted, chopped nuts (optional)
  • 1/4 c
    crushed pineapple (optional)
  • 1/2 c
    coconut (optional)

How to Make Pineapple Sheet Cake

Step-by-Step

  1. Beat together eggs, pineapple, flour, sugar, walnuts, baking soda, oil, and vanilla with a spoon. Pour into a greased 13 X 9 inch baking dish.
  2. Bake at 350 degrees for 30 to 35 minutes.
  3. FROSTING: Beat together cream cheese, butter, powdered sugar, vanilla, and pineapple until smooth.
    Spread over cake and sprinkle with coconut and nuts.

Printable Recipe Card

About Pineapple Sheet Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American




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