Miss Jackie's Pineapple Sheet Cake

Name: Miss Jackie's Pineapple Sheet Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: many
Cuisine: American
Ingredients: 2 c all purpose flour (not self-rising); 2 c sugar; 2 tsp baking soda; 1/4 tsp salt; 2 large eggs; 20 oz can of crushed pineapple (juice included) don't drain; 1/2 c flaked sweetened coconut; 2 1/2 tsp vanilla; 1/2 c pecans chopped (nuts are optional)

By Jackie Hutcheson
@tackiejackie42

My mother used to make this cake when I was little. Over the years, I changed some of the ingredients and measurements. My family loves it. I hope you do, too.

Rating:

★★★★☆ 1 vote4

Comments:

4 Comments

Serves:

many

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

Add to Grocery List

2 c

all purpose flour (not self-rising)
2 c

sugar
2 tsp

baking soda
1/4 tsp

salt
2

large eggs
20 oz

can of crushed pineapple (juice included) don't drain
1/2 c

flaked sweetened coconut
2 1/2 tsp

vanilla
1/2 c

pecans chopped (nuts are optional)

How to Make Miss Jackie's Pineapple Sheet Cake

Step-by-Step

Mix all together until smooth. Pour into greased 9x13 inch baking dish and bake in a 350 degree oven for 25-30 minutes or until a toothpick comes out clean.
ICING
8 ounces cream cheese
4 Tbsp butter
3 cups confectioners sugar (powdered sugar)
2 tsp vanilla
1/2 cup pecans (optional)
Instructions:
Beat butter and cream cheese until smooth and creamy. Add Vanilla. Slowly add sugar and blend after each addition. Fold in Nuts if desired. Ice cake while still a bit warm. Serves many because this cake is rich and sweet, so cut the pieces small; you can always come back for seconds.