Pineapple Sheet Cake Recipe

Name: Pineapple Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box yellow cake mix; 1 box vanilla pudding; 1 c. milk; 1/2 c. margarine; 1/2 c. Crisco; 1 c. granulated sugar; 1 (16 oz.) can crushed pineapple (juice and all); 3 Tbsp. cornstarch; 1 c. granulated sugar; nuts

Servings: persons

1 box yellow cake mix
1 box vanilla pudding
1 c. milk
1/2 c. margarine
1/2 c. Crisco
1 c. granulated sugar
1 (16 oz.) can crushed pineapple (juice and all)
3 Tbsp. cornstarch
1 c. granulated sugar
nuts

1
Mix cake mix according to package and bake 20 minutes in large greased jelly roll pan.
2
Then take vanilla pudding and 1 cup milk and cook until thick.
3
Put Saran Wrap on top and cool.
4
Then take margarine, Crisco and 1 cup sugar; cream well.
5
Add cooled pudding to creamed mixture.
6
Beat 10 minutes.
7
Spread on cooled cake. Take pineapple (juice and all), add cornstarch and 1 cup sugar, cook until thick.
8
Cool, then spread on top of pudding mixture. Sprinkle with nuts.

628

kcal

Calories

Fat

140

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 10 ingredients. The key ingredients include: 1 box yellow cake mix, 1 box vanilla pudding, 1 c. milk, 1/2 c. margarine, and more.

Yes, Pineapple 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 Sheet Cake

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