Pineapple Sheet Cake II

Pineapple Sheet Cake II

30

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

Ingredients

35 m {{adjustedServings}} servings 185 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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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Directions

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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.
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Reviews

30
  1. 31 Ratings

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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...