Pineapple-Pecan Sheet Cake Recipe

Name: Pineapple-Pecan Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 1 1/2 cups sugar; 1/2 cup pecans, chopped; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup brown sugar; 2 eggs; 1 (20 ounce) can crushed pineapple, juice and all; Icing; 3/4 cup butter or 3/4 cup oleo; 1 teaspoon vanilla; 1 cup Milnot Condensed Milk; 3/4 cup sugar

Servings: persons

2 cups flour
1 1/2 cups sugar
1/2 cup pecans, chopped
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup brown sugar
2 eggs
1 (20 ounce) can crushed pineapple, juice and all
Icing
3/4 cup butter or 3/4 cup oleo
1 teaspoon vanilla
1 cup Milnot Condensed Milk
3/4 cup sugar

1
Mix the 1 1/2 cups sugar with flour, and soda.
2
Stir in pineapple and eggs.
3
Pour into greased and floured sheet cake pan.
4
Sprinkle pecans and brown sugar on top.
5
Bake at 350 for about 20 minutes.
6
till cake test done.
7
Icing: Mix together butter vanilla and sugar.
8
stir in milnot and cook, over low heat in saucepan, stir and boil 3 minutes.Note: use milnot brand canned milk NOT sweetened condensed milk
9
Pour over cake while both are still hot.

1283

kcal

Calories

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups flour, 1 1/2 cups sugar, 1/2 cup pecans, chopped, 1 teaspoon baking soda, and more.

Yes, Pineapple-Pecan Sheet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pineapple-Pecan Sheet Cake

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