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
Here is a cake for your sweet tooth. I got this recipe from a co-worker in the 1970's. It is a rich, moist and delicious sheet cake. Serving size varies.
Provided by Olive
Categories Dessert
Time 40m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Grease a jelly roll pan.
- In a large mixing bowl, mix together the eggs and sugar.
- Add the flour, soda, and pineapple; mix well. Pour batter into the greased jelly roll pan; set aside.
- In a small bowl, mix together the brown sugar and nuts.
- Sprinkle on top of the unbaked cake.
- Bake for 20-25 minutes.
- When cake is done, remove from oven and pour on the topping while the cake is still hot.
- To make the Topping:.
- In a small saucepan over medium heat, combine the butter, sugar, & evaporated milk and boil for 2-3 minutes.
- Pour on cake while cake is still hot.
- Cake is good warm or cold.
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.
FOUR-FLAVOR SHEET PAN UPSIDE-DOWN CAKE
Why limit upside-down cake to pineapple only? We showcase the classic option here, upgraded with a bevy of other fun fruits!
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield Serves 18 to 20 servings
Number Of Ingredients 19
Steps:
- For the topping and fruits: Spray an 18-by-13-inch sheet pan that is at least 1 inch tall liberally with nonstick cooking spray; set aside.
- Heat a medium saucepan over medium-high heat. Add the butter and cook, stirring occasionally, until it's browned and has a nutty aroma, about 5 minutes. Remove from the heat and whisk in the brown sugar and rum. Pour the butter-sugar mixture into the prepared sheet pan. Using a rubber spatula, spread the mixture out to cover the bottom. Set aside to cool while you prepare the fruit.
- Cut the pineapple rings into half-moons. Cut the maraschino cherries in half. Slice off both ends of the navel oranges, then cut each into 1/4-inch-thick wheels, 4 to 5 pieces total per orange. Trim the wheels into even squares, about 1 1/2 inches in size (removing the rinds in the process). Repeat with the blood oranges. Cut the plums in half and remove the pits. Cut each half into 6 wedges, for a total of 24 wedges.
- With the long sides of the prepared sheet pan positioned horizontally in front of you, visualize the pan divided into 4 even sections: 2 sections in the top row and 2 sections in the bottom row. In the upper left quadrant, arrange the pineapple half-moons in rows 3 across and 5 down. Put a maraschino cherry half into each of the half-moon centers with the cut side up. You will have 1 piece each of pineapple and cherry left over, which you can save for another use or eat as a snack.
- Arrange the raspberries on the upper right quadrant of the sheet pan with the holes facing down. Starting right below the raspberries in the lower right quadrant, arrange the plum wedges in rows 4 across and 6 down. Arrange the citrus pieces side by side in the lower left quadrant of the sheet pan, alternating citrus types. You might have leftover citrus pieces, which you can save for another use or eat as a snack.
- For the cake: Position an oven rack in the center of the oven and preheat to 375 degrees F.
- Combine the flour, baking powder, baking soda and salt in a large bowl and whisk to combine. Set aside.
- Beat the granulated sugar and butter in a large bowl with an electric hand mixer on high until smooth and fluffy, about 8 minutes. Add the eggs and blend until combined, then mix in the vanilla. The mixture might look curdled, but that is okay. Reduce the mixer speed to medium. Add the flour mixture in 3 batches, alternating with the buttermilk and beginning and ending with the flour; mix until just incorporated.
- Spoon large mounds of the cake batter on top of the fruit in the sheet pan. Use a large offset spatula to gently smooth out the batter. Bake, rotating the sheet pan once halfway through, until the cake is golden brown on top and springs back when you press it lightly in the center, 45 to 50 minutes. Let cool on a cooling rack for 15 minutes.
- Run a paring knife or the tip of an offset spatula around the edge of the cake in the sheet pan. Put a large cutting board (it should be larger than the sheet pan) on top of the sheet pan and use 2 kitchen towels to carefully invert the sheet pan onto the cutting board. Use a large wooden spoon to tap the sheet pan all over, then gently lift away the sheet pan. Cut the cake into pieces and serve immediately while still warm.
EASY PINEAPPLE CAKE
A very easy pineapple cake with a cream cheese frosting.
Provided by Catherine Dallas
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h15m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
- In a large bowl, mix together the flour, sugar and baking soda. Make a well in the center and add the eggs, vanilla and crushed pineapple, with liquid from can. Mix well to blend.
- Bake for 45 minutes, or until a toothpick inserted into cake comes out clean.
- To make the frosting: in a medium bowl, combine cream cheese, butter, confectioners sugar and 1 teaspoon of vanilla. Beat until creamy. Spread on warm cake.
Nutrition Facts : Calories 219.1 calories, Carbohydrate 36.1 g, Cholesterol 35.9 mg, Fat 7.6 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 4.6 g, Sodium 166.1 mg, Sugar 27.5 g
EASY PINEAPPLE UPSIDE-DOWN CAKE
Wow your friends and family with this classic pineapple upside-down cake. With tasting notes that boast fruity, gooey, caramelly goodness, it's no wonder why this has been a must-make favorite for generations. In our Easy Pineapple Upside-Down Cake recipe, save yourself some time with a fool-proof shortcut. With a box of Betty Crocker™ Super Moist™ Yellow Cake Mix, you can have this impressive dessert prepped for the oven in just 15 minutes. With step-by-step directions, Betty's with you every step of the way in this incredible upside-down pineapple cake. Now just bake, flip and enjoy!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1/12 of Cake, Sodium 310 mg, Sugar 41 g, TransFat 0 g
HAWAIIAN SHEET CAKE
This sheet cake offers all of the flavors of the tropics with key ingredients like coconut, banana and pineapple.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 15
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.
- In large bowl, mix flour, baking soda, salt, cinnamon and allspice; set aside. In medium bowl, mix granulated sugar, brown sugar, oil, bananas and eggs with whisk. Add to flour mixture, stirring with whisk until blended. Stir in 1 cup coconut and the pineapple. Pour batter into pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour 30 minutes.
- Frost cake with cream cheese frosting; sprinkle with toasted coconut. Top each piece of cake with 1 banana chip.
Nutrition Facts : Calories 529, Carbohydrate 77 g, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 350 mg
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
SHEET PAN HAWAIIAN POKE CAKE RECIPE
Sheet cake with a sweet coconut and pineapple filling, topped with a coconut infused cream and sprinkled with coconut.
Provided by Elyse Ellis
Categories Dessert
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine cake mix, water, vegetable oil and eggs until well combined.
- Spray a half sheet pan (13"x18"x1") with nonstick cooking spray and spread batter in pan in an even layer.
- Bake for 15-20 minutes, or until the center of the cake is set.
- Remove from oven and let cool.
- Use a fork and poke holes over the entire cake.
- In a mixing bowl, whisk together sweetened condensed milk, cream of coconut and juice from can of crushed pineapple.
- Pour over cake, filling all holes with mixture.
- Spread crushed pineapple over the top of the cake.
- In a mixing bowl or stand mixer, combine heavy whipping cream, powdered sugar and coconut extract until light and fluffy. Spread in an even layer on top of cake.
- Sprinkle coconut on top and refrigerate cake until serving.
Nutrition Facts : Calories 314 kcal, Carbohydrate 35 g, Protein 4 g, Fat 18 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 66 mg, Sodium 145 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving
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