Miss Susans Pineapple Sheet Cake Recipe 415

PINEAPPLE SHEET CAKE RECIPE

Steps:

• Preheat oven to 350 degrees and grease a 13X9-inch pan or a sheet pan.
• Combine all cake ingredients in a medium bowl. Stir until evenly combined and then pour into prepared pan. Bake for 30-35 minutes if using a 13X9-inch pan or 20 -25 minutes if using a sheet pan.
• Make icing while the cake bakes. Combine sugar, butter, evaporated milk, and salt in a medium saucepan. Bring to a boil and then lower heat. Simmer and stir for 10 minutes.
• Add the coconut to the icing. Pour icing over cake. Sprinkle with pecans. Let cake cool before cutting.

MISS SUSAN'S PINEAPPLE SHEET CAKE RECIPE - (4.1/5)

Steps:

• Mix all together until smooth. Pour into greased 9x13 inch baking dish and bake in a 350 degree oven for 25-30 minutes or until a toothpick comes out clean. Beat butter and cream cheese until smooth and creamy. Add Vanilla. Slowly add sugar and blend after each addition. Fold in nuts if desired. Ice cake while still a bit warm. Serves many as this cake is rich and sweet, so cut the pieces small as you can always have seconds.

MISS JACKIE'S PINEAPPLE SHEET CAKE

Steps:

• 1. Mix all together until smooth. Pour into greased 9x13 inch baking dish and bake in a 350 degree oven for 25-30 minutes or until a toothpick comes out clean.
• 2. ICING 8 ounces cream cheese 4 Tbsp butter 3 cups confectioners sugar (powdered sugar) 2 tsp vanilla 1/2 cup pecans (optional)
• 3. Instructions: Beat butter and cream cheese until smooth and creamy. Add Vanilla. Slowly add sugar and blend after each addition. Fold in Nuts if desired. Ice cake while still a bit warm. Serves many because this cake is rich and sweet, so cut the pieces small; you can always come back for seconds.

PINEAPPLE SHEET CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a medium bowl, stir together the flour, sugar, baking soda and salt. Add the eggs, oil, pineapple and vanilla, mix until well blended. Pour into the prepared pan.
• Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean.
• To make the topping: In a small saucepan, combine 1/2 cup sugar, pecans, butter, evaporated milk, 1 teaspoon vanilla and 1 cup coconut. Cook over medium heat, stirring occasionally, until the mixture thickens. Poke holes in the cake with a fork, then pour the warm mixture over the cake.