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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.
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Nutrition 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.
Pineapple Sheet Cake published in Country Extra January 1992, p51
As a light lunchtime dessert, try Giada's mini pineapple upside down cakes. They're a light refreshing…
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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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