PINEAPPLE SHEET CAKE

Ingredient

• 2 cups AP flour
• 2 cups sugar
• 2 tsp. baking soda
• 1/4 tsp. salt
• 2 eggs
• 20 ounce can (about 2 cups) crushed pineapple, in juice, don’t drain
• 1 tsp. vanilla
• 1/2 cup nuts- I left out due to allergies
• Mix all together until smooth. Pour into greased 9×13 inch baking dish and bake in a 350 degree oven for 25-30 minutes or until a toothpick comes out clean.

Icing

• 8 ounces cream cheese
• 4 T. butter
• 3 cups confectioners sugar
• 1 tsp. vanilla
• 1/2 cup nuts- optional

Directions:

Icing:
Beat butter and cream cheese until smooth and creamy. Add Vanilla. Slowly add sugar and blend after each addition. Fold in nuts if desired. Ice cake while still a bit warm. Serves many as this cake is rich and sweet, so cut the pieces small as you can always have seconds.

Cake:

1. I did mix all the ingredients together at once on medium speed for about 45 seconds. I used PAM on the dish.
2. Clear glass 9x 13 inch baking dishes, try lowering the heat to 325 and bake for 25 minutes- some have even reported up to 40 minutes in a clear glass dish- remember oven temps can greatly differ. Metal pans (which I used the first time) handled the 350 for 25 minutes- but I think clear glass is the best choice for this cake. Dark glass takes even longer than clear glass, so try 325 for a few minutes longer.
3. The texture of this cake has a coarse sticky sponge-like crumb. It is very rustic and may remind one of a less dense fruit cake. It is very different than any other cake texture I have tried. Even lovely without the icing and served warm with vanilla ice cream!
4. Please add the nuts if you can, I can’t- allergies. Also some said they added cinnamon or coconut too, give that a try, be creative. Some even made these into cupcakes!

Source:highaltitudebaking.com/