I really had to reach into the past for this cake recipe; I first saw it in a church cookbook that fell apart and was thrown away many years ago, and I had totally forgotten it. But I needed something for dessert (because some family members are mighty disappointed if there's no dessert). And out of the murky depths of my brain, the words "pineapple sheet cake" popped up. I remembered there being two of most ingredients: two cups of flour, two cups of sugar, two teaspoons of vanilla, and two eggs. But I hated to proceed with the process until I had a recipe to look at. It didn't take a lot of googling to find my exact old recipe.
Now, there were two pineapple sheet cake recipes in that discarded church cookbook. One used the standard cream-cheese-icing-with-nuts; the other was a cooked coconut topping with nuts. Because I have some coconut in my refrigerator that's been there for ages, I chose the latter.
Once this blast from the past was out of the oven and the topping was applied, I couldn't resist tasting it.
I think I may have touched the borders of heaven! Oh, it was SO good! I am surely glad the recipe came to mind. The great thing about it is that it uses mostly ingredients I already have on hand, as long as I have a large can of pineapple. You should really try this recipe; you won't be sorry. If you are one of those strange creatures who doesn't like coconut, feel free to use a cream cheese icing with nuts. If you don't like nuts... well, you know the drill; and by the way, you have my sympathy.
| Pineapple Sheet Cake So easy to make, but doesn't taste simple! |  | |
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| Cake: 2 cups sugar 1 20oz. can crushed pineapple w/juice 1/4 cup oil 2 eggs 2 teaspoon vanilla 2 cups all-purpose flour 2 teaspoons soda Icing: 1 5oz. can evaporated milk 1 cup sugar 1 stick margarine 1 cup chopped pecans 1 cup flaked coconut | ||
| CAKE PART Preheat oven to 350 degrees. Grease and flour a 9x13 cake pan. In a large bowl, use an electric mixer to beat sugar and oil until blended. Add eggs and beat until mixed. Gradually add flour, soda, and some of the juice from the pineapple until well-mixed. Add remaining pineapple with juice and vanilla; mix until well blended. You can mix by hand, if preferred. Bake for 35 minutes. Remove from oven to cool. Spread hot Icing on cake, and cool before serving. ICING PART In a medium saucepan, combine milk, margarine, and sugar. Slowly, bring to a boil. Let boil slowly for 10 minutes, stirring constantly. Stir in chopped nuts and coconut. Mix well and spread on cake while Icing is hot. | ||
