Friday, 26 May 2017

Pineapple Sheet Cake Recipe


Pineapple Sheet Cake


Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
Pineapple Sheet Cake, flavored and moistened with crushed pineapple and topped with a sweet icing laced with coconut is perfect for serving a large crowd.
Course: Dessert
Cuisine: Southern
Servings20
Calories291 kcal
AuthorChristin Mahrlig
Ingredients
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 (20-ounce) can crushed pineapple with juice
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
Icing
  • 1 cup sugar
  • 1/2 cup Challenge butter, cut into chunks
  • 2/3 cup evaporated milk
  • pinch of salt
  • 3/4 cup sweetened shredded coconut
  • 1/2 cup toasted pecans, chopped
Instructions
  1. Preheat oven to 350 degrees and grease a 13X9-inch pan or a sheet pan.
  2. 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.
  3. 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.
  4. Add the coconut to the icing. Pour icing over hot cake. Sprinkle with pecans. Let cake cool before cutting.

No comments:

Post a Comment