PINEAPPLE SHEET CAKE II
A quick sheet cake made with crushed pineapple. Cut into squares for snacks.
Provided by Beverly
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 35m
Yield 16
Number Of Ingredients 6
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.
Nutrition Facts : Calories 185.1 calories, Carbohydrate 42.5 g, Cholesterol 23.3 mg, Fat 0.8 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 0.2 g, Sodium 166.8 mg, Sugar 30.2 g
PINEAPPLE SHEET CAKE
This sheet cake is perfect for serving to a crowd. It keeps so well that you can easily prepare it a day ahead and it will stay moist. I often bring it to church potlucks, and I have yet to take much of it home. -Kim Miller Spiek, Sarasota, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 24 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 315 calories, Fat 12g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 227mg sodium, Carbohydrate 49g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.
PINEAPPLE SHEET CAKE RECIPE
Pineapple Sheet Cake, flavored and moistened with crushed pineapple and topped with a sweet icing laced with coconut is perfect for serving a large crowd.
Provided by Christin Mahrlig
Categories Dessert
Time 50m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 291 kcal, ServingSize 1 serving
PINEAPPLE UPSIDE-DOWN CAKE
Provided by Valerie Bertinelli
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil.
- For the topping: Pour the melted butter into a 9-inch pie dish. Use a pastry brush to brush the sides of the pie plate with butter. Sprinkle the butter with the brown sugar. Use clean hands to cover the base and sides of the pie plate with the butter sugar mixture. Arrange 7 pineapple rings on the base of the pie plate. Cut the remaining 3 rings in half and place them in the openings on the sides of the pie plate. Place a cherry in the center of each pineapple ring and in the empty spaces between the pineapple rings. Place the pie plate in the fridge while you make the batter.
- For the cake: Add the flour, baking powder, salt, and cinnamon to a mixing bowl and whisk to break up any lumps of flour and to evenly combine the ingredients. Set aside.
- Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Next, add the eggs, one at a time, fully incorporating the first egg before adding another. When the eggs are incorporated, add the vanilla and orange zest and mix until combined.
- Alternate adding the flour mixture and the sour cream to the mixer, starting and ending with the flour mixture. Mix until just combined. Spoon the batter into the chilled pie plate. Place the pie plate on the prepared baking sheet and transfer to the oven to bake until the juices are bubbling and the toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.
- Remove the cake from the oven and transfer to a wire rack to cool for 15 minutes. Place a plate over the top of the cake and carefully flip the cake over, inverting it onto the plate. Cool the cake for an additional 10 to 15 minutes before serving.
PINEAPPLE SHEET CAKE
This is my absolute all time favorite cake that my mother used to make. It has a buttery glazed icing that makes this cake to die for. It is even better after it sits for several days.
Provided by Jazz Lover
Categories Dessert
Time 40m
Yield 30 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 189.9, Fat 7.5, SaturatedFat 1.3, Cholesterol 15.5, Sodium 87.5, Carbohydrate 29.9, Fiber 0.4, Sugar 22.8, Protein 1.7
PINEAPPLE SHEET CAKE
Make and share this Pineapple Sheet Cake recipe from Food.com.
Provided by ThatJodiGirl
Categories Dessert
Time 45m
Yield 10 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 629.5, Fat 24.2, SaturatedFat 12.1, Cholesterol 69, Sodium 583.7, Carbohydrate 100.7, Fiber 3.2, Sugar 77.6, Protein 7
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