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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.
Nutritional Facts 1 serving (1 piece) equals 315 calories, 12 g fat (5 g saturated fat), 38 mg cholesterol, 227 mg sodium, 49 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Pineapple Sheet Cake in Country Extra January 1992, p51
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Reviewed on Sep. 30, 2012 by goshdarngood
This is a great cake but I was wondering if it would make a good basis for a spice cake. Has anyone ever tried this? Please let me know how it turned out.
Reviewed on Apr. 20, 2012 by CWOCN
Next time I, too, will reduce the sugar about 1/4 cup and decrease the volume of icing by about 1/2. Still was moist and very good as is...
Reviewed on Mar. 22, 2012 by micheleclow
When I accidentally opened a 20oz can of crushed pineapple instead of chunks, I had to find a way to use it. This was the first recipe I came to that called for 1-20oz can of crushed pineapple. It is delicious and probably won't last too long in this house.
Reviewed on Jun. 07, 2011 by marilynshade
I have been making this recipe for many, many years now. I use pineapple in its own juice and cut the sugar and cream cheese frosting as 8 0z. makes a lot! I uae about 4 oz. and 1/4 cup butter, and enough powdered sugar to make a good spreading consistancy. I use a 9x13" pan, and bake 35 to 40 min. It looks really brown but is so good and easy. I turn to this recipe when I have to make something in a hurry.
Reviewed on Apr. 17, 2011 by TriainAtlanta
You do not need oil in this recipe - the juice provides plenty of moisture and do cut the sugar a bit. It is a wonderful cake - also good with coconut icing for coconut lovers. I am making it this afternoon to take to a Sunday Supper!
You do not need oil in this recipe - the juice provides plenty of moisture and do cut the sugar a bit. It is a wonderful cake - also good with coconut icing for coconut lovers.
I am making it this afternoon to take to a Sunday Supper!
Reviewed on Feb. 28, 2011 by baroth18
I have made this several times and every time I make it someone asks for the recipe. It is super simple and absolutely delicious! I do not use the full 2 cups of sugar as it is quite sweet. Next time I make it I am going to cut the frosting in half because it made such a lot-too tempting to eat!!Great if you need squares for a crowd! One of the few sheet cake recipes that doesn't sink in the middle when you take it out of the oven. This is so moist that it would be good just sprinkled with icing sugar.
I have made this several times and every time I make it someone asks for the recipe. It is super simple and absolutely delicious! I do not use the full 2 cups of sugar as it is quite sweet. Next time I make it I am going to cut the frosting in half because it made such a lot-too tempting to eat!!
Great if you need squares for a crowd! One of the few sheet cake recipes that doesn't sink in the middle when you take it out of the oven. This is so moist that it would be good just sprinkled with icing sugar.
Reviewed on Apr. 09, 2009 by dnaleri
And to answer the question about shortening, I guess the pineapple takes its place because I followed the recipe exactly, except for the above noted difference in baking time.
I made this and I beleive the baking time given is incorrect. I only baked mine for about 20 to 25 minutes and it got really brown on top. It is so good!
Reviewed on Nov. 21, 2008 by beryl518
I am wondering if there is shortening or margarine missing in the cake batter in this recipe.Does the crushed pineapple take the place of it?? Thanks
I am wondering if there is shortening or margarine missing in the cake batter in this recipe.
Does the crushed pineapple take the place of it?? Thanks
Reviewed on Jan. 26, 2008 by TriainAtlanta
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 flour2 cups sugar2 eggs1 cup chopped nuts2 teaspoons baking soda1/2 teaspoon salt1 teaspoon vanilla extract1 can (20 ounces) crushed pineapple in heavy syrup, undrainedCREAM CHEESE ICING:1 package (8 ounces) cream cheese, softened1 box (16 ounces) confectioners' sugar1/2 cup butter or margarine, softened1 teaspoon vanilla extract1/2 cup chopped nutsIn a large mixing bowl, combine cake ingredients. Mix until smooth. Pour into agreased 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 ina small mixing bowl. Beat until smooth. Spread over cake and sprinkle with nuts.
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