Pineapple Sheet Cake II

Pineapple Sheet Cake II

30

"A quick sheet cake made with crushed pineapple. Cut into squares for snacks."
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Ingredients

35 m servings 185 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 0.8 g
  • 1%
  • Carbs:
  • 42.5g
  • 14%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch sheet pan.
  2. Sift together the flour, sugar and baking soda into a large bowl. Stir together the eggs, pineapple with juice and vanilla. Make a well in the flour mixture and pour in the pineapple mixture. Mix well and spread into prepared pan.
  3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

30
  1. 31 Ratings

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Most helpful positive review

excellent cake.this was very moist and very good with cool whip topping.i'll be baking this one again for sure.

Most helpful critical review

Perhaps I did something wrong, but I'm pretty sure I followed the recipe exactly. My cake was very brown after 30 min, but it was still raw inside...it took 50 min to bake completely, so all th...

excellent cake.this was very moist and very good with cool whip topping.i'll be baking this one again for sure.

Perhaps I did something wrong, but I'm pretty sure I followed the recipe exactly. My cake was very brown after 30 min, but it was still raw inside...it took 50 min to bake completely, so all th...

A very interesting cake - mine turned out fluffy and sticky, a little chewy. The top did get brown, but not excessively so. The inside was a nice golden yellow. The flavor was good, it had so...

Was easy to make and tasty too. It gave me an idea also to add to it. I cut the pinapple in 1/2 and added manderine orange to it it also taste great. When done I sprinkled alittle cinnamon on...

I thought this was ok but it had an odd texture - it was too moist for me. Also, I felt it tasted like it's missing something, a bit of salt might help that.

This cake is delicious yet so fast and easy.I dont have a sheet pan so I used a large spring form.I lowered the temp to about 160 and baked for 50 minutes.I served it with vanilla ice cream and ...

I followed the directions exactly - how could I not? They were simple and straight forward. The cake caved in the middle, the top browned a lot, and the cake didn't even taste good. I was try...

Excellent recipe! I'm sure it would be great with cream cheese frosting, but still is great just as is - and a lot less fat!!

I've been making this recipe for two or three years. I put a cream cheese icing on it. It's simple and SO good!!