Pineapple Sheet Cake
"I got this recipe from a co-worker back in the 70's. It is a very moist and sweet cake. The cake is very good warm or cold. Serving sizes vary."
Original is 20 servings
Ingredients
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- TOPPING
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Nutritional
- Serving Size: 1 (80.3 g)
- Calories 262.1
- Total Fat - 10.1 g
- Saturated Fat - 6.2 g
- Cholesterol - 35 mg
- Sodium - 215.8 mg
- Total Carbohydrate - 41.7 g
- Dietary Fiber - 1.8 g
- Sugars - 31.8 g
- Protein - 3.6 g
- Calcium - 22.1 mg
- Iron - 0.6 mg
- Vitamin C - 7.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees.
Step 2
Grease a standard size jelly roll pan. 10-1/2 x 15-1/2
Step 3
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.
Step 4
In a small bowl, mix together the brown sugar and nuts. Sprinkle on top of the unbaked cake.
Step 5
Bake for 20-25 minutes.
Step 6
Remove cake from oven and pour on topping while cake is still hot.
Step 7
Topping:
Step 8
In a small saucepan, combine the butter, sugar and evaporated milk; boil for 2-3 minutes. Pour on cake while cake is still hot.
Tips
No special items needed.