Pineapple Sheet Cake

Kitchen Tested
  • Yield 32 servings

This cake gets excellent reviews at birthday parties, for after-school snacks, or just about any time.

Ingredients

Cake:
2 large eggs, beaten
1 1/3 cups sugar
2 cups all-purpose flour
1 teaspoon vanilla extract
2 teaspoons baking soda
1 (15 1/4-ounce) can crushed pineapple in juice
Creamy Frosting:
3 tablespoons light stick margarine, softened
4 ounces light cream cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon butter extract

Instructions

  1. Preheat oven to 350F. Coat a 17x11x1-inch jelly-roll pan with nonstick cooking spray.
  2. To prepare the cake: In a bowl, combine eggs, sugar, flour, vanilla, baking soda and pineapple with its juice and mix well. Pour into a jelly-roll pan and bake 15 to 20 minutes, until top springs back when touched. Frost while hot with the Creamy Frosting.
  3. To prepare the frosting: In a mixing bowl, beat margarine and cream cheese. Blend in confectioners’ sugar and vanilla and butter extracts, mixing until smooth.

Comments

Follow

Get every new post delivered to your Inbox.

Join 278 other followers