PINEAPPLE SHEET CAKE RECIPE

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. Perfect!

Prep Time    : 15 mins

Bake            : 35 mins + cooling

Total Time    : 50 mins

Servings      : 24

INGREDIENTS

CAKE

·         2 cups all-purpose flour

·         2 cups sugar

·         2 large Eggland's Best eggs

·         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

INSTRUCTIONS

1.   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.

2.  For icing, in a small bowl, combine the cream cheese, butter, confectioners' sugar and vanilla until smooth. Spread over cake and sprinkle with nuts.

Test Kitchen Tips

·         Rotate pan halfway through baking time for an even cake.

·      Don't worry if the top of this cake looks dark; it's not overbaked. Cakes with large amounts of baking soda in them tend to darken because the soda is a browning agent.

·      Beat batter just until smooth. Overbeating can cause tunnels to form in the cake.

NUTRITION

1 piece: 315 calories, 12g fat (5g saturated fat), 38mg cholesterol, 227mg sodium, 49g carbohydrate (39g sugars, 1g fiber), 4g protein.

Recipe from tasteofhome.com

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