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Pineapple Sheet Cake
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.
24 Servings
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 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 bowl, combine the cream cheese, butter,
confectioners' sugar and vanilla until smooth. Spread over cake and
sprinkle with nuts. Yield: about 24 servings.
© Taste of Home 2009
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Pineapple Sheet Cake
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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.
© Taste of Home 2009