Miss Susan’s Pineapple Sheet Cake

MMmm. Thank you, Miss Susan. This looks so moist and delicious. I wish I had made this for our family’s pineapple throwdown! Maybe that trophy would be gracing my kitchen now!!!!

Gotta love a good potluck!! I specifically remember one from my childhood when I went with my grandmother to a lutheran potluck. I was young, therefore cute, so all the little old ladies would bring me little bites of all their food!
LOVED IT!!!

I HAD to make this cake after reading about it and seeing the picture. And it is amazing, but fell in the middle. Was I supposed to drain the pineapple? Just wondering because I’ll be making it again even if it falls again.
D-e-l-i-c-i-o-u-s!

 

 

I just made a second cake and it turned out great! Maybe I over mixed the first one. Either way, now I have one to take to bunko tonight and one for my family to enjoy at home. Thanks again for a great recipe! I love finding new things on your blog.

I just made this cake–I used 1 cup whole wheat flour and 1 cup white flour. I cut the sugar content in half, and added a cup of coconut flakes and 1/2 cup chopped pecans. It turned out delicious. The coconut flakes were sweetened, therefore 1 cup of sugar is plenty. Enjoy

 

Ingredient:

  • 2 cups AP flour
  • 2 cups sugar
  • 2 tsp. baking soda
  • 1/4 tsp. salt
  • 2 eggs
  • 20 ounce can (about 2 cups) crushed pineapple, in juice, don’t drain
  • 1 tsp. vanilla
  • 1/2 cup nuts- I left out due to allergies
  • Mix all together until smooth. Pour into greased 9×13 inch baking dish and bake in a 350 degree oven for 25-30 minutes or until a toothpick comes out clean.

Icing

  • 8 ounces cream cheese
  • 4 T. butter
  • 3 cups confectioners sugar
  • 1 tsp. vanilla
  • 1/2 cup nuts- optional

 

Directions:

Beat butter and cream cheese until smooth and creamy. Add Vanilla. Slowly add sugar and blend after each addition. Fold in nuts if desired. Ice cake while still a bit warm. Serves many as this cake is rich and sweet, so cut the pieces small as you can always have seconds.

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Some folks have commented that this cake has given them trouble, so I quickly made another and here are some tips that may help…

1. For high altitude baking help, go to highaltitudebaking.com.

2. I did mix all the ingredients together at once on medium speed for about 45 seconds. I used PAM on the dish.

3. Clear glass 9x 13 inch baking dishes, try lowering the heat to 325 and bake for 25 minutes- some have even reported up to 40 minutes in a clear glass dish- remember oven temps can greatly differ. Metal pans (which I used the first time) handled the 350 for 25 minutes- but I think clear glass is the best choice for this cake. Dark glass takes even longer than clear glass, so try 325 for a few minutes longer.

4. The texture of this cake has a coarse sticky sponge-like crumb. It is very rustic and may remind one of a less dense fruit cake. It is very different than any other cake texture I have tried. Even lovely without the icing and served warm with vanilla ice cream!

5. Please add the nuts if you can, I can’t- allergies. Also some said they added cinnamon or coconut too, give that a try, be creative. Some even made these into cupcakes!

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