Pineapple Sheet Cake w/Cream Cheese Icing

This cake is rich and sweet, so cut the pieces small as you can always have seconds.

Photo by Linda B.
Adapted from turvs.net

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from turvs.net

Ingredients

  • For Cake:

  • 2

    cups AP flour

  • 2

    cups sugar

  • 2

    tsp. baking soda

  • 1/4

    tsp. salt

  • 2

    eggs

  • 20 ounce can (about 2 cups) crushed pineapple, in juice, don’t drain

  • 1

    tsp. vanilla

  • 1/2

    cup nuts- optional

  • For Icing:

  • 8

    ounces cream cheese

  • 4

    T. butter

  • 3

    cups confectioners sugar

  • 1

    tsp. vanilla

  • 1/2

    cup nuts- optional

  • Optional..add grated orange rind to the pineapple mixture and grated lemon on top the cream cheese.

Directions

Cake... Whisk your dry ingredients together, set aside, beat your wet ingredients together, then add in the dry, mix for 30 seconds, then beat for 1 minute, pour into a 13x9" (greased and floured) baking pan, bake at 350 degrees for 25-30 minutes, or until toothpick in center comes out clean. Icing... Beat butter and cream cheese until smooth and creamy. Add Vanilla. Slowly add sugar and blend after each addition. Fold in nuts if desired. Ice cake while still a bit warm.

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