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.
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.
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- 1/2 cup butter softened
- 2 cups sugar
- cake:
- 1 cup chopped nuts
- 1 package (8 ounces) cream cheese softened
- 1/2 cup chopped nuts
- 3-3/4 cups confectioners' sugar
- 2 large nellie’s free range eggs
- 1 can (20 ounces) crushed pineapple undrained
- cream cheese icing:
- Carbohydrate 9.2624751487436 g
- Cholesterol 50.8385416796223 mg
- Fat 23.7735823661274 g
- Fiber 1.05724306088098 g
- Protein 3.5858100013639 g
- Saturated Fat 12.7860844475603 g
- Serving Size 1 1 servings. (56g)
- Sodium 4921.1262913488 mg
- Sugar 8.20523208786262 g
- Trans Fat 1.59671419482907 g
- Calories 259 calories
Step-by-step
- In a large bowl, combine cake ingredients; beat until smooth.
- Pour into a greased 15x10x1-in. baking pan.
- Bake at 350 degrees 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.
My Go-To Pineapple Sheet Cake: A Crowd-Pleaser That's Always a Hit
As a busy mom, I'm always on the lookout for recipes that are both delicious and easy to make. This pineapple sheet cake fits the bill perfectly. It's incredibly moist, flavorful, and best of all, it's a real crowd-pleaser. I've taken this cake to countless potlucks, church gatherings, and family reunions, and it's always the first to disappear. The secret? It's surprisingly simple to make, yet tastes like it came from a high-end bakery. The combination of sweet pineapple, buttery icing, and crunchy nuts is simply irresistible. The fact that it keeps well for a day or two is an added bonus – perfect for preparing ahead of time, which is a lifesaver when you're juggling a million things.
I've perfected this recipe over the years, tweaking it just enough to make it consistently perfect. The key is to use good quality ingredients. The difference between using regular butter and a high-quality butter is noticeable. Likewise, the type of pineapple can influence the overall taste. Don't be afraid to experiment! Sometimes I add a pinch of cinnamon or nutmeg to the cake batter for an extra layer of warmth and spice. You can also get creative with the toppings – toasted coconut flakes, chocolate chips, or even a drizzle of caramel would be delightful additions.
But really, the beauty of this sheet cake lies in its simplicity. The basic recipe is easy to follow, even for novice bakers. The result is a moist, flavorful cake that's perfect for any occasion. Whether it's a casual weeknight dessert or a special celebration, this pineapple sheet cake is sure to be a hit with everyone. It's become a staple in our family, and I'm always happy to share it with friends and neighbors. The joy of seeing everyone enjoy a slice, knowing I made it with my own two hands, is truly rewarding.
Tips for Success:
- Use fresh pineapple: Fresh pineapple adds more flavor than canned. If you use canned, drain it well before using.
- Don't overmix the batter: Overmixing can lead to a tough cake. Mix until just combined.
- Let the cake cool completely: This helps the icing set properly.
- Get creative with toppings: Experiment with different nuts, candies, or fruits.
This pineapple sheet cake isn't just a recipe; it's a tradition. It's a taste of home, a symbol of togetherness, and a reminder that the simplest things in life are often the best.
