Pineapple Sheet Cake Recipe 7up

PINEAPPLE SHEET CAKE

Pineapple Sheet Cake image

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. -Kim Miller Spiek, Sarasota, Florida

Provided by Taste of Home

Categories Desserts

Time 50m

Yield about 24 servings.

Number Of Ingredients 15

Ingredients

CAKE:
2 cups all-purpose flour
2 cups sugar
2 large eggs, room temperature
1 cup chopped nuts
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
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped nuts

Steps:

In a large bowl, combine cake ingredients; beat until smooth. Pour into a greased 15x10x1-in. baking pan. Bake at 350° 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.

Nutrition Facts : Calories 315 calories, Fat 12g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 227mg sodium, Carbohydrate 49g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.

SEVEN-UP™ SHEET CAKE

Seven-Up™ Sheet Cake image

A light and fluffy cake with a packaged cake mix base and a wonderful, easy topping - from mixing to eating in less than 2 hours! And oh, so good!

Provided by ANGELADY41

Categories Desserts Cakes Cake Mix Cake Recipes Coconut Cake

Yield 18

Number Of Ingredients 11

Ingredients

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
¾ cup vegetable oil
1 ¼ cups lemon-lime flavored carbonated beverage
1 ½ cups white sugar
2 tablespoons all-purpose flour
2 eggs
½ cup butter
1 (20 ounce) can crushed pineapple with juice
1 (3.5 ounce) package flaked coconut

Steps:

Grease a 9 x 13 pan, and preheat oven to 350 degrees F (175 degrees C).
Combine cake mix, pudding mix, slightly beaten eggs, and vegetable oil in a mixing bowl. Beat on medium speed until batter is light and fluffy. Add 7-UP ™ , and beat in well. Pour batter into prepared pan.
Bake for 35 to 40 minutes, or till done. While cake is baking, prepare the topping; it will take about 15 minutes to prepare.
In a medium non-aluminum saucepan, combine sugar and flour. Stir in 2 eggs, butter or margarine, and pineapple. Cook over low heat, stirring constantly, until thickened. Remove from heat, and stir in coconut. Spread topping over warm cake.

Nutrition Facts : Calories 420.6 calories, Carbohydrate 55.4 g, Cholesterol 76.1 mg, Fat 21.3 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 7.3 g, Sodium 349.6 mg, Sugar 40.4 g

7 - UP CAKE WITH PINEAPPLE ICING YUM YUM

7 - UP CAKE WITH PINEAPPLE ICING YUM YUM image

This is my best friends recipe, Pat Sherer. She coordinates calling and cooking when her church family needs to take food. This is one of her most requested recipes. She has been my friend since she was thirteen and now we are both grandmothers. I am the sister she never had. We are real close and I love her very much. We could...

Provided by Jewel Hall

Categories Fruit Desserts

Time 1h20m

Number Of Ingredients 13

Ingredients

1 box yellow cake mix
4 medium eggs
1 box pineapple or vanilla instant pudding mix
3/4 c vegetable oil
1 bottle 10 oz 7-up
PINEAPPLE ICING
2 medium eggs, beaten
1 1/4 c sugar
1 Tbsp all purpose flour
1 stick butter, unsalted
1 c crushed pineapple, including the juice
1 can(s) coconut, shredded
1/2 c english walnuts, coarsely chopped

Steps:

1. CAKE: Combine first 4 ingredients; beat until light and fluffy. Add 7-Up and beat well. Pour into a lightly greased 9x13x2 inch cake pan (or 2 9 inch cake pans). Bake in a preheated 350 degree oven 40 -45 minutes or until done when tested with tooth pick.
2. Remove from oven and frost with Pineapple Icing preferably while still warm.
3. PINEAPPLE ICING: Blend sugar and flour; combine with beaten eggs, butter, and pineapple in sauce pan, over medium high heat. May have to lower temperature when hot. Cook until THICK, remove from burner. Add coconut, stirring until blended, pour or spread over warm cake. Sprinkle with Walnuts.

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