Pineapple Sheet Cake

15m
Prep Time
25m
Cook Time
40m
Ready In

Recipe: #793

October 18, 2011



"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
  • TOPPING

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.

0 Reviews

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