PINEAPPLE SHEET CAKE
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
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.
EASY PINEAPPLE UPSIDE-DOWN CAKE
Wow your friends and family with this classic pineapple upside-down cake. With tasting notes that boast fruity, gooey, caramelly goodness, it's no wonder why this has been a must-make favorite for generations. In our Easy Pineapple Upside-Down Cake recipe, save yourself some time with a fool-proof shortcut. With a box of Betty Crocker™ Super Moist™ Yellow Cake Mix, you can have this impressive dessert prepped for the oven in just 15 minutes. With step-by-step directions, Betty's with you every step of the way in this incredible upside-down pineapple cake. Now just bake, flip and enjoy!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
- Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
- Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1/12 of Cake, Sodium 310 mg, Sugar 41 g, TransFat 0 g
THE BEST PINEAPPLE SHEET CAKE
This is such a good, easy cake that is sure a crowd pleaser. I take this to work and everyone always wants the recipe. The cake is moist and just has a really good flavor.
Provided by Janice Ross
Categories Cakes
Time 1h
Number Of Ingredients 9
Steps:
- 1. CAKE To make the cake: Mix the first 5 ingredients together and pour in to a greased baking pan. Bake at 350 degrees until toothpick comes out clean.
- 2. CREAM CHEESE FROSTING: To make cream cheese icing: Mix soften cream cheese, 2 cups confectioners sugar, 1 stick of margarine and vanilla well and pour on cake while hot. After I did this I put mine in the refrigerator for a little while. I just like mine cool but the recipe actually does not say this. Easy and delicious!
PINEAPPLE SHEET CAKE
Here is a cake for your sweet tooth. I got this recipe from a co-worker in the 1970's. It is a rich, moist and delicious sheet cake. Serving size varies.
Provided by Olive
Categories Dessert
Time 40m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Grease a jelly roll pan.
- In a large mixing bowl, mix together the eggs and sugar.
- Add the flour, soda, and pineapple; mix well. Pour batter into the greased jelly roll pan; set aside.
- In a small bowl, mix together the brown sugar and nuts.
- Sprinkle on top of the unbaked cake.
- Bake for 20-25 minutes.
- When cake is done, remove from oven and pour on the topping while the cake is still hot.
- To make the Topping:.
- In a small saucepan over medium heat, combine the butter, sugar, & evaporated milk and boil for 2-3 minutes.
- Pour on cake while cake is still hot.
- Cake is good warm or cold.
PINEAPPLE CAKE II
Very moist cake that is very good for a pot luck dinner.
Provided by Suzanne Stull
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h30m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
- Mix the flour, baking soda, salt, and 1 1/2 cups of the white sugar together. Stir in the beaten eggs and the pineapple with juice and mix well. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Pour Buttery Milk Syrup over top of cake while still warm.
- To Make Buttery Milk Syrup: In a sauce pan combine the butter or margarine, evaporated milk, vanilla, and 1/2 cup white sugar. Bring mixture to a boil over medium high heat and cook for about 5 minutes. Pour over cake while still warm.
Nutrition Facts : Calories 180.8 calories, Carbohydrate 28.9 g, Cholesterol 32.3 mg, Fat 6.7 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 4 g, Sodium 153.6 mg, Sugar 20.6 g
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PINEAPPLE SHEET CAKE - MY COUNTRY TABLE
From mycountrytable.com
4.7/5 (3)Estimated Reading Time 4 mins
- In a large mixing bowl, combine the sugar, eggs, and vanilla. Mix with a mixer or by hand until all ingredients are thoroughly mixed together. Add the pineapple with juice and mix to incorporate.
- Pour the batter into an ungreased jelly roll pan, 15 x 10 inches. Bake for approximately 30 to 35 minutes until the top is golden brown and a toothpick inserted in the center comes out with moist crumbs on it. Transfer cake to a wire rack to cool completely before frosting.
- Add the cream cheese to a large mixing bowl and mix on medium-high speed until it is creamy and free of any lumps. Add the butter, vanilla, and salt, and mix to thoroughly combine. Add the powdered sugar, starting with one cup on low speed. Mix until it is incorporated and slowly add more. Once the sugar is incorporated, where it can’t splatter out, turn the mixer up to medium-high speed and mix until smooth and creamy. If the frosting seems too thin, add a little more sugar. It should be a good spreading consistency, thick enough to spread easily but not stiff. Spread the frosting over the cake and sprinkle the pecans over the top.
PINEAPPLE SHEET CAKE RECIPE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
4.6/5 (19)Calories 291 per servingCategory Dessert
- 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.
- 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.
- Add the coconut to the icing. Pour icing over cake. Sprinkle with pecans. Let cake cool before cutting.
EASY PINEAPPLE SHEET CAKE RECIPE - GONNA WANT SECONDS
From gonnawantseconds.com
5/5 (4)Total Time 34 minsCategory DessertCalories 530 per serving
- In a medium mixing bowl, mix together all cake ingredients until smooth. Pour into prepared pan.
- Bake in preheated oven 20-24 minutes or until the top is golden and a toothpick inserted int the center comes out clean.
- While the cake is baking, make the icing. In a saucepan combine the sugar, butter, salt, and evaporated milk. Bring mixture to a boil, then lower the heat and simmer for 10 minutes, stirring often, for 10 minutes. Stir in the coconut.
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