Pineapple Sheet Cake Originally published as Pineapple Sheet Cake in Country Extra January 1992, p51 (Slightly adapted) Serves: about 24 Ingredients: 2 cups all-purpose flour 2 cups sugar 2 eggs 1 cup chopped pecans 2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon vanilla extract 1 can (20 ounces) crushed pineapple, undrained Cream Cheese Icing: 1 package (8 ounces) cream cheese, softened 1/4 cup butter, softened 4 cups confectioners' sugar 1 teaspoon vanilla extract 1/2 cup chopped pecans (optional) For Cake In a large bowl, combine dry ingredients, whisk together. Add pineapple and eggs. Mix until combined. Pour into a greased 9 x 13 inch pan. baking pan. Bake at 350°for 35 minutes. Allow cake to cool before icing. For icingIn a bowl, combine the cream cheese, butter, confectioners' sugar and vanilla until smooth. Spread over cake and sprinkle with nuts, if desired. |