Miss Jackie's Pineapple Sheet Cake

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 vote

Comments:

4 Comments

Serves:

many

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

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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

1Mix 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.
2ICING
8 ounces cream cheese
4 Tbsp butter
3 cups confectioners sugar (powdered sugar)
2 tsp vanilla
1/2 cup pecans (optional)
3Instructions:
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.