Pineapple Sheet Cake
I love pineapple. I love cake. Why have I never thought to combine these before?!
As you know by now, I LOVE sheet cakes. I love how many they serve. I love how moist they are. I love how EASY they are.
The pineapple makes this sheet cake so perfectly moist. Each bite is melt in your mouth delicious! The cream cheese frosting a wonderful compliment to the flavor of this cake.
This Pineapple Sheet cake is sure to be a hit this summer! Definitely give this a try! People are going to love you for it!
- 2 cups flour
- 2 cups sugar
- 2 eggs
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla
- 1 (20 ounce) can crushed pineapple, undrained
- 8 ounces cream cheese, softened
- ½ cup butter, softened
- 3¾ cups powdered sugar
- 1 teaspoon vanilla
- ½ cup chopped pecans
- Preheat oven to 350 degrees F.
- In a large bowl, combine flour, sugar, eggs, baking soda, salt, vanilla and pineapple. Mix well and pour into a 15x10 inch baking pan (Jelly roll size).
- Bake at 350 degrees F for 35 minutes or until done.
- In a small mixing bowl, while cake is cooling, combine cream cheese, butter, powdered sugar, and vanilla and beat until smooth. Spread over cooled cake.
- Sprinkle with peacans.
Averie @ Averie Cooks
I love pineapple cakes of any kind and with the cream cheese frosting, it's gotta to be just perfect! Pinned!
Pineapple is so fresh right now and reasonably priced. This recipe is great because it fits every budget.
I just want to know if this can be made in a 9 x 13 Pyrex dish? I would have to go and buy a 10 x 15 pan? If so, how long should I bake it?
I don't see why not? I'd go with 5 minutes less on the bake time and just keep checking it every 5 minutes or so until it's done, since everyone's ovens are different.
Should the baking pan be greased &/or greased & floured? Thank you!
Yes, the pan should be greased. (I checked the "Taste of home" website to make sure.)
I've been baking this for years called Chop Suey cake from a local electric utility company cook book from the seventies.
Oh. My. Gosh. This looks to DIE for! It looks so moist and delicious, I'm totally going to have to make this ASAP!
For those that would like it in Black & White and larger print to read it clearer.
When you press PRINT on the recipe you have chosen, most PC's and printers will show you a sample of what the page or pages will look like, so before pressing PRINT all, go to where it shows 100% and > increase it to 115 or 120%, then preview the pages and select which pages you actually want to print, ex. pages 2 to 2 or 2 to 3, by increasing the percentage size - it makes the print larger and scales down the photo of the recipe, so by playing around , you can in most cases print it on one page and in larger black & white.
I find 115% works quite well.
I hope this helps
No butter or oil in the cake? Is this correct? Otherwise, it looks great!
Leave a Comment