Ingredients
- CAKE:
- INGREDIENTS
- 2 2 2 cups all-purpose flour
- 2 2 2 cups sugar
- 2 2 2 large eggs
- 1 1 1 cup chopped nuts
- 2 2 2 teaspoons baking soda
- 1/2 1/2 1/2 teaspoon salt
- 1 1 1 teaspoon vanilla extract
- 1 1 1 can (20 ounces) crushed pineapple, undrained
- CREAM CHEESE ICING:
- 1 1 1 package (8 ounces) cream cheese, softened
- 1/2 1/2 1/2 cup butter, softened
- 3-3/4 3-3/4 3-3/4 cups confectioners' sugar
- 1 1 1 teaspoon vanilla extract
- 1/2 1/2 1/2 cup chopped nuts
Preparation
Step 1
DIRECTIONS
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.
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.
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.
Originally published as Pineapple Sheet Cake in Country Extra January 1992, p51
Top 10 Dessert Bars