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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


·         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

·         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


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.


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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