Pineapple Sheet Cake I Recipes

PINEAPPLE SHEET CAKE RECIPE

Steps:

• Preheat oven to 350 degrees and grease a 13X9-inch pan or a sheet pan.
• Combine all cake ingredients in a medium bowl. Stir until evenly combined and then pour into prepared pan. Bake for 30-35 minutes if using a 13X9-inch pan or 20 -25 minutes if using a sheet pan.
• Make icing while the cake bakes. Combine sugar, butter, evaporated milk, and salt in a medium saucepan. Bring to a boil and then lower heat. Simmer and stir for 10 minutes.
• Add the coconut to the icing. Pour icing over cake. Sprinkle with pecans. Let cake cool before cutting.

PINEAPPLE SHEET CAKE

Steps:

• 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.

PINEAPPLE SHEET CAKE

Steps:

• Mix the flour,2 cups sugar, 2 eggs, can of pineapple with juice, baking soda and salt together and pour into a large cookie sheet with sides.
• Bake at 375 degrees for 25 minutes.
• For topping; In a saucepan, bring sugar, butter and milk to a boil; cook for 5 minutes (slowly).
• Cool.
• Add nuts, coconut and vanilla.
• Spread this on warm cake.
• Put under broiler for a few minutes until brown and crunchy.
• Enjoy!

EASY PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
• Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
• Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

PINEAPPLE SHEET CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch sheet pan.
• Sift together the flour, sugar and baking soda into a large bowl. Stir together the eggs, pineapple with juice and vanilla. Make a well in the flour mixture and pour in the pineapple mixture. Mix well and spread into prepared pan.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

PINEAPPLE SHEET CAKE

Steps:

• Mix 2 cups sugar, flour, and baking soda together in a large mixing bowl.
• Add eggs, oil and pineapple and mix well.
• Bake in a greased sheet cake pan at 350 for 25 to 30 minutes.
• For icing, boil milk, margarine, sugar and vanilla for 5 to 6 minutes in a heavy pan. Add coconut and nuts if desired.
• Spread on cake while icing is warm.

MISS SUSAN'S PINEAPPLE SHEET CAKE RECIPE - (4.1/5)

Steps:

• Mix all together until smooth. Pour into greased 9x13 inch baking dish and bake in a 350 degree oven for 25-30 minutes or until a toothpick comes out clean. 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. Serves many as this cake is rich and sweet, so cut the pieces small as you can always have seconds.

PINEAPPLE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
• Mix the flour, baking soda, salt, and 1 1/2 cups of the white sugar together. Stir in the beaten eggs and the pineapple with juice and mix well. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Pour Buttery Milk Syrup over top of cake while still warm.
• To Make Buttery Milk Syrup: In a sauce pan combine the butter or margarine, evaporated milk, vanilla, and 1/2 cup white sugar. Bring mixture to a boil over medium high heat and cook for about 5 minutes. Pour over cake while still warm.