Name: Pineapple Sheet Cake
Yield: 4 servings
Ingredients: 2 cups flour; 1 1/2 cups sugar; 2 teaspoons baking soda; 2 eggs; 2 cups crushed pineapple, juice & all; 1/2 cup brown sugar; 1 cup pecan pieces; Topping; 3/4 cup butter; 3/4 cup sugar; 1/3 cup evaporated milk

Servings: 4 persons

2 cups flour
1 1/2 cups sugar
2 teaspoons baking soda
2 eggs
2 cups crushed pineapple, juice & all
1/2 cup brown sugar
1 cup pecan pieces
Topping
3/4 cup butter
3/4 cup sugar
1/3 cup evaporated milk

1
Preheat oven to 350 degrees.
2
Grease a jelly roll pan.
3
In a large mixing bowl, mix together the eggs and sugar.
4
Add the flour, soda, and pineapple; mix well. Pour batter into the greased jelly roll pan; set aside.
5
In a small bowl, mix together the brown sugar and nuts.
6
Sprinkle on top of the unbaked cake.
7
Bake for 20-25 minutes.
8
When cake is done, remove from oven and pour on the topping while the cake is still hot.
9
To make the Topping:
10
In a small saucepan over medium heat, combine the butter, sugar, & evaporated milk and boil for 2-3 minutes.
11
Pour on cake while cake is still hot.
12
Cake is good warm or cold.

No nutritional information available.

No additional tips available.

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

Pineapple Sheet Cake

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