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Pineapple Sheet Cake

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I find myself making a lot of sheet cakes whenever I cook/bake for a large crowd (70+ people). Thus, I am always on the lookout for new sheet cake recipes. I found one for a pineapple sheet cake in the Lehman’s Anniversary Cookbook and immediately changed it 🙂 Yep, that is how I roll anymore.

Anyway, the result was my daughter’s favorite of the four cakes I made for a big dinner.

pineapple sheet cake

The cake is very moist and not overly sweet, but it’s still rich. I added coconut flavor by using coconut milk in the icing, thus I turned it into sort of a pina colada cake.


 

Recipe: Pineapple Sheet Cake

Ingredients:

  1. Cake:
  2. 2 large eggs
  3. 1-20 oz. can crushed pineapple in its natural juice, undrained
  4. 2 c. flour
  5. 2 c. sugar
  6. 2 tsp. baking powder
  7. 1/4 tsp. salt
  8. 1 tsp. vanilla
  9. Icing:
  10. 1 c. butter
  11. 1 1/2 c. sugar
  12. 2/3 c. coconut milk or evaporated milk
  13. 1/2 tsp. vanilla

Instructions:

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, beat together eggs, pineapple and vanilla.
  3. Mix dry ingredients together in a separate bowl.
  4. Add dry ingredients to pineapple mixture slowly.
  5. Stir well.
  6. Bake in a 13 X 18 X 1 (or 13 X 9 X 2) greased and floured pan for 25 to 30 minutes or until done.
  7. For Icing:
  8. Combine butter, sugar, and coconut milk together in a saucepan.
  9. Bring to a boil for 2 minutes, stirring constantly.
  10. Remove from heat and add vanilla.
  11. Pour icing over hot cake. (If using, a 13 X 9 pan…poke some 1/4″ deep hole in cake before topping with icing).

Copyright © 2012.
Recipe by Paula, A Simple Home Cook.