 |
Old Farmhouse | | Contact Us | | Order & Shipping Info | | Links | | About Us | | Freebies | | Farmhouse Cooking |
 |
What's New | | Birdhouses | | Buckets & Pails | | Americana | | Kitchen | | Primitive | | Seasonal | | This & That |
Pineapple Sheet Cake
October 30, 2009
This recipe is from a cookbook that was given to me by a friend when we moved to the country. Those country folks really know how to cook.
It is a family cookbook. It was made from a collection of favorite recipes from members of the family. It has a very fitting title "To GrandMama's House We Go".
This is my favorite cookbook, I use it often.
This makes a very moist pineapple cake. It is great to take to church socials.
Pineapple Sheet Cake
Cake
2 cups all-purpose flour
2 cups sugar
2 teaspoons soda
2 eggs (beaten)
1 teaspoon vanilla
1 (20 oz) can crushed pineapple (undrained)*
1/2 cup nuts (chopped)
* You can use crushed pineapple in heavy syrup or in it's own juice. I like in it's own juice best.
Combine flour, sugar, and soda. Add beaten eggs, vanilla, and pineapple. Mix well. Add and stir in chopped nuts.
Bake in greased and floured 13" X 9" pan at 350 degrees for 35 to 40 minutes.
Frosting
1 3/4 cups powdered sugar
1 (8oz) package cream cheese (softened)
1/2 stick butter (melted)
1 teaspoon vanilla
1/2 cup nuts (chopped)
Mix all the above ingredients well. Frost cake while it is still hot.
This cake really keeps well (in the fridge of course). The second and third day it is really getting moist and good.
Printer-Friendly