Pineapple Sheet Cake
Equipment
Ingredients
Cake
- 2 Cups all-purpose flour
- 2 Cups granulated sugar
- 2 large eggs, beaten
- 2 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- 2½ Cups undrained, crushed pineapple
Frosting
- 8 oz cream cheese, softened
- 2 Cups powdered sugar
- 1 tsp vanilla extract
- 4 Tbsp butter*, softened
Instructions
Cake
- Preheat oven to 350°F
- Prepare jelly roll sheet pan
- In large bowl, mix sugar, eggs, and vanilla
- Mix in flour, pineapple, soda, and salt
- Mix thoroughly but do not overmix
- Pour out onto sheet pan. Spread evenly with spatula or spoon
- Tap sheet on counter a few times to lift and release any air bubbles
- Bake approximately 20 minutes or until toothpick stuck in center comes out clean
Frosting
- In large bowl, mix cream cheese, vanilla, and butter
- Mix in powdered sugar ¼ cup at a time until you reach the consistency you want your frosting
- Frost cake while it is still hot
Notes
*This recipe actually called for oleo. I love seeing that in these vintage, recipe books.
If you're unsure what oleo is, I wrote a brief post, What is Oleo?, about it and its different names.