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Pineapple Sheet Cake

Total Time

Prep: 15 min. Bake: 35 min. + cooling

Makes

about 24 servings

This sheet 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 bring it to church potlucks, and I have yet to take much of it home. —Kim Miller Spiek, Sarasota, Florida

Ingredients

  • CAKE:
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 large eggs, room temperature
  • 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

  1. In a large bowl, combine cake ingredients; beat until smooth. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 35 minutes. Cool.
  2. For icing, in a small bowl, combine the cream cheese, butter, confectioners' sugar and vanilla until smooth. Spread over cake and sprinkle with nuts.

Test Kitchen Tips
  • Rotate pan halfway through baking time for an even cake.
  • Don't worry if the top of this cake looks dark; it's not overbaked. Cakes with large amounts of baking soda in them tend to darken because the soda is a browning agent.
  • Beat batter just until smooth. Overbeating can cause tunnels to form in the cake.
  • Nutrition Facts

    1 piece: 315 calories, 12g fat (5g saturated fat), 38mg cholesterol, 227mg sodium, 49g carbohydrate (39g sugars, 1g fiber), 4g protein.