Pineapple Sheet Cake

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This Pineapple Sheet Cake recipe was given to me by a co-worker after I requested it. She had brought this cake to work and I had been lucky to have gotten a small taste of it. Like any work potluck, the last one in is lucky to get a taste of anything, so even small tastes are appreciated.

I am so grateful someone did leave a small taste.  Pineapple Sheet Cake was a unlike any cake I had ever had before and I wanted to make it at home so Andy could try some.

My co-worker presented me (and a few others) with photocopies of an old hand-written recipe card. The ingredients are common but this is so worth making. It’s now one of our favorite desserts.  The neighbors love this one too!  Sometimes old fashioned, simple, honest foods are the best.

I don’t have a true jelly roll pan, but using a 10” X 15” has not been an issue.  I also use walnuts sometimes when I find myself out of pecans.  Like today when I made this cake for photos……..

 

Pineapple Sheet Cake
2 cups all-purpose Flour
2 cups Sugar
1 teaspoon Baking Powder
2 large Eggs
2 teaspoons Vanilla Extract
20 ounce can Crushed Pineapple, do not drain
Frosting
8 ounces Cream Cheese, softened
1/2 cup Butter, softened
2 cups Powdered Sugar
2 teaspoons Vanilla Extract
1 1/4 cups chopped Pecans, toasted (Walnuts can be substituted) Nuts can be omitted

Preheat oven to 350°.

Spray a jelly roll pan with baking spray.

Mix together all cake ingredients.

Pour into prepared pan.

Bake in preheated oven for 25 minutes.

Remove from oven.

Frosting

In a mixing bowl, mix cream cheese, butter, powdered sugar and vanilla until smooth.

Fold in toasted pecans.

Spread over warm cake.

http://peartreekitchen.com/pineapple-sheet-cake/

 

Other old fashioned recipe ideas:

Old Fashioned Slow Simmered Green Beans

No-Fail Fruit Cobbler

Sugar Cream Pie

Basic Chicken Salad

Stuffed Bell Peppers

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