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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