Pineapple Sheet Cake II24 Reviews
- Prep: 10 min
- Cook: 25 min
- Ready In: 35 min
“A quick sheet cake made with crushed pineapple. Cut into squares for snacks.” - by Beverly
Original recipe yields 1 - 10x15 inch sheet pan
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch sheet pan.
- 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.
- 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.
Amount Per Serving (16 total)
- 185 cal
- 0.8 g
- 42.5 g
Based on a 2,000 calorie diet
Reviews (24)Rate This Recipe
"excellent cake.this was very moist and very good with cool whip topping.i'll be baking this one again for sure...." See more"
"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 the edge..." See mores ended up being really brown (after 30 min I turned down the oven temp to try and prevent over-browning). The cake itself was also brown on the inside, which I thought was strange. It had an ok texture, but it didn't have much of a pineapple flavor and wasn't very sweet. Maybe using pineapple in syrup instead of natural juice would have worked better. I'd also do it at a lower temp. right from the beginning if I were to make it again. On the plus side, it was easy to make and there wasn't much clean-up required!"
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