Pilgrim's Foodliner Recipes
https://www.pilgrimsfoodliner.com/Recipes/Detail/4318/
Pineapple Sheet Cake w/Creamy Frosting
Yield: 32 slices
Ingredients
| 2 |
|
eggs, beaten
|
|
|
| 1-1/3 |
cups |
sugar
|
|
|
| 2 |
cups |
flour
|
|
|
| 1 |
teaspoon |
vanilla
|
|
|
| 2 |
teaspoons |
baking soda
|
|
|
| 1 |
can |
(15-1/2 oz.) crushed pineapple, in juice
|
|
|
|
|
Creamy Frosting:
|
|
|
| 3 |
tablespoons |
stick margarine, softened
|
|
|
| 4 |
oz. |
cream cheese, softened
|
|
|
| 2 |
cups |
confectioners sugar
|
|
|
| 1 |
teaspoon |
vanilla
|
|
|
| 1 |
teaspoon |
butter extract
|
|
|
Directions:
Preheat oven to 350 degrees. Grease and flour 17x11x1 inch jelly roll pan.
In a bowl, combine the eggs, sugar, flour, vanilla, baking soda and pineapple with its juice and mix well. Pour into prepared pan and bake for 15-20 minutes, until top springs back when touched.
Frost while hot with Creamy Frosting.
Creamy Frosting:
In mixing bowl, beat the margarine and cream cheese. Blend in the confectioners sugar, vanilla and butter extract, mixing until smooth. Frost cake while hot.
Please note that some ingredients and brands may not be available in every store.
Pilgrim's Foodliner Recipes
https://www.pilgrimsfoodliner.com/Recipes/Detail/4318/