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5* Pineapple Sheet Cake (24)

Source of Recipe

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5* Pineapple Sheet Cake (24)

Tasteofhome.com
Country Extra January 1992
Reviews rate this recipe 5 Stars!
Prep: 15 min. Bake: 35 min. + cooling
Yield: about 24 servings.

This cake is perfect for serving to a crowd. It keeps so well that you can easily prepare it a day ahead and it will stay moist. I often take this to potluck meals at our church, and I have yet to take much of it home. —Kim Miller Spiek, Sarasota, Florida

Ingredients:
• CAKE:
• 2 cups all-purpose flour
• 2 cups sugar
• 2 eggs
• 1 cup chopped nuts
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 can (20 ounces) crushed pineapple, undrained
•
• CREAM CHEESE ICING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 3-3/4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped nuts

Directions:
1. In a large bowl, combine cake ingredients; beat until smooth. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 35 minutes. Cool.

2. For icing, in a small bowl, combine the cream cheese, butter, confectioners' sugar and vanilla until smooth. Spread over cake and sprinkle with nuts.

1 serving (1 piece) equals 315 calories, 12 g fat (5 g saturated fat), 38 mg cholesterol, 227 mg sodium, 49 g carbohydrate, 1 g fiber, 4 g protein.