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Pineapple Sheet Cake I Recipe

Recipe by: WYJAC

"A moist pineapple cake with a nutty coconut frosting. This is a wonderfully rich cake, best if made the day ahead."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook35 m
  • Ready In1 h
  • 1Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  • 2In a medium bowl, stir together the flour, sugar, baking soda and salt. Add the eggs, oil, pineapple and vanilla, mix until well blended. Pour into the prepared pan.
  • 3Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean.
  • 4To make the topping: In a small saucepan, combine 1/2 cup sugar, pecans, butter, evaporated milk, 1 teaspoon vanilla and 1 cup coconut. Cook over medium heat, stirring occasionally, until the mixture thickens. Poke holes in the cake with a fork, then pour the warm mixture over the cake.
Ingredients
  • 24 servings
  • 247 cals
  • 2 cups all-purpose flour
  • 1 1/2 cups white sugar
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 eggs, beaten
  • 1/2 cup vegetable oil
  • 1 (20 ounce) can crushed pineapple, with juice
  • 1 teaspoon vanilla extract
  • 1/2 cup white sugar
  • 1/2 cup chopped pecans
  • 1/2 cup butter
  • 1 (5 ounce) can evaporated milk
  • 1 teaspoon vanilla extract
  • 1 cup flaked coconut
Nutrition

Amount per serving ( 5 total)

  • Calories:
    247
    12%
  • Fat:
    13.5
    21%
  • Carbs:
    30.2
    10%
  • Protein:
    2.6
    5%
  • Cholesterol:
    27
    9%

Based on a 2,000 calorie diet

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