Pineapple Sheet Cake
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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.
SERVINGS: 24
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. Bake: 35 min. + cooling
Ingredients:
- CAKE:
- 2 cups all-purpose flour
- 2 cups sugar
- 2 eggs
- 1 cup chopped nuts
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 can (20 ounces) crushed pineapple, undrained
- CREAM CHEESE ICING:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 3-3/4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts
Directions:
In a large mixing bowl, combine cake ingredients; beat until smooth. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 35 minutes. Cool.
For icing, in a small mixing bowl, combine the cream cheese, butter, confectioners' sugar and vanilla until smooth. Spread over cake and sprinkle with nuts. Yield: about 24 servings.