Pineapple Sheetcake – Recipe (revised)
I always wanted to make a pineapple cake but never had a good recipe.
Our aunt makes a great pineapple cake, but her recipe is in German so it needed to be translated and the metric measures converted.
As I was perusing Pinterest, I found an interesting recipe for pineapple cake ( no FAT at all), which I decided to try.
The original recipe calls for more sugar than I would like, so after making some adjustments I posted this recipe as I prepared it.
If you love pineapple, and looking for a simple and delicious cake, this recipe is a winner.
This cake has a spongy texture, is very moist and delicious, and is different from any traditional cake.
Today I revised this recipe by adding 1/3 cup of Canola oil, which created a lighter texture of this cake.
Ingredients
- 2 cups all purpose flour
- 1 1/4 cup granulated sugar
- 2 tsp. baking soda
- 1/4 tsp. salt
- 2 eggs, slightly beaten
- 1 tsp. vanilla extract
- 20 oz can of crushed pineapple with juice
- 1/3 cup Canola oil
- Baking Spray with Flour (I used Baker's Joy)
- 8 oz. cream cheese (I used 1/3 less fat), room temperature
- 4 Tbs. butter, softened
- 1 tsp. vanilla extract
- 3 cups confectioners sugar
Instructions
- In a small bowl mix the eggs with vanilla.
- In a large mixing bowl, combine all the dry ingredients.
- Add egg mixture to dry ingredients and mix for a minute.
- Mix in the the pineapple, and oil.
- Spray the bottom and sides of a rectangular baking pan 9 x 13 (I used glass pan) with Bakers Spray with Flour.
- Pour in the batter, and smooth the top with the back of a spoon to spread is evenly.
- Preheat oven to 350 degree F.
- Bake on the middle oven rack for 25 minutes.
- Remove from the oven, and cool off in the pan (while cooling, prepare frosting).
- In a medium bowl, beat the cream cheese and butter, to incorporate.
- Mix in 1 tsp. vanilla extract
- Gradually mix in the confectioners sugar, until smooth spreadable frosting is formed.
- Once the cake cools off, you can frost it in the pan, or remove it onto a cutting board to frost.
- Refrigerate to firm up.
- Use a sharp knife to cut the cake into serving pieces, as it is slightly challenging due to its spongy texture.
Notes
I used small chunks of pineapple, and very thin slices of Maraschino Cherries, to top off each slice.
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