Pineapple Sheet Cake
Old-fashioned pineapple sheet cake recipe.
Servings: 24 Slices
Calories: 238kcal
Equipment
- Jelly Roll Pan
Ingredients
- 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
- 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
Instructions
- 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.
Nutrition
Serving: 2.5" X 2.5" piece | Calories: 238kcal | Carbohydrates: 38.1g | Protein: 2.5g | Fat: 8.8g | Saturated Fat: 4.8g | Cholesterol: 36mg | Sodium: 64mg | Fiber: 0.6g | Sugar: 29.2g
