Pineapple Sheet Cake I

Name: Pineapple Sheet Cake I
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 15
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 114 grams butter; 567 grams crushed pineapple, with juice; 85 grams flaked coconut; 85 grams flaked coconut; 2 eggs, beaten; 142 grams evaporated milk; 250 grams all-purpose flour; 55 grams chopped pecans; 0 teaspoons salt; 1 teaspoon vanilla extract; 109 milliliters vegetable oil; 100 grams white sugar

You can never have too many dessert recipes, so give Pineapple Sheet Cake I a try. This recipe serves 15. One portion of this dish contains about 4g of protein, 19g of fat, and a total of 298 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 1 hour. This recipe from Allrecipes requires flour, butter, vanillan extract, and coconut. It is a good option if you're following a lacto ovo vegetarian diet. If you like this recipe, you might also like recipes such as Gooey Chocolate Buttermilk Sheet Cake, Pineapple Carrot Raisin Spice Cake, and Peach Pineapple Upside-Down Cake.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.

Equipment you will use

Baking Pan

Oven

In a medium bowl, stir together the flour, sugar, baking soda and salt.

Ingredients you will need

Baking Soda

All Purpose Flour

Sugar

Salt

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Bowl

Add the eggs, oil, pineapple and vanilla, mix until well blended.

Ingredients you will need

Pineapple

Vanilla

Egg

Cooking Oil

Pour into the prepared pan.

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Frying Pan

Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean.

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Toothpicks

Oven

To 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 you will need

Evaporated Milk