Pineapple Sheet Cake

Pineapple Sheet Cake

Originally published as Pineapple Sheet Cake in Country Extra January 1992, p51 (Slightly adapted)

Serves: about 24


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.