Pineapple Sheet Cake I Recipe

Name: Pineapple Sheet Cake I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 1/2 cups white sugar; 1 1/2 teaspoons baking soda; 1/4 teaspoon salt; 2 eggs, beaten; 1/2 cup vegetable oil; 1 (20 ounce) can crushed pineapple, with juice; 1 teaspoon vanilla extract; 1/2 cup white sugar; 1/2 cup chopped pecans; 1/2 cup butter; 1 (5 ounce) can evaporated milk; 1 teaspoon vanilla extract; 1 cup flaked coconut

Servings: persons

2 cups all-purpose flour
1 1/2 cups white sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 eggs, beaten
1/2 cup vegetable oil
1 (20 ounce) can crushed pineapple, with juice
1 teaspoon vanilla extract
1/2 cup white sugar
1/2 cup chopped pecans
1/2 cup butter
1 (5 ounce) can evaporated milk
1 teaspoon vanilla extract
1 cup flaked coconut

1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2
In a medium bowl, stir together the flour, sugar, baking soda and salt. Add the eggs, oil, pineapple and vanilla, mix until well blended. Pour into the prepared pan.
3
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean.
4
To make the topping: In a small saucepan, combine 1/2 cup sugar, pecans, butter, evaporated milk, 1 teaspoon vanilla and 1 cup coconut. Cook over medium heat, stirring occasionally, until the mixture thickens. Poke holes in the cake with a fork, then pour the warm mixture over the cake.

1275

kcal

Calories

Fat

153

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 14 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 1/2 cups white sugar, 1 1/2 teaspoons baking soda, 1/4 teaspoon salt, and more.

Yes, Pineapple Sheet Cake I 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 I

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