Pineapple Sheet Cake II

4.0
(38)

A quick sheet cake made with crushed pineapple. Cut into squares for snacks.

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Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Servings:
16
Yield:
1 - 10x15 inch sheet pan

Ingredients

  • 2 cups all-purpose flour

  • 2 cups white sugar

  • 2 teaspoons baking soda

  • 2 eggs

  • 1 (20 ounce) can crushed pineapple, with juice

  • 2 teaspoons vanilla extract

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch sheet pan.

  2. Sift together the flour, sugar and baking soda into a large bowl. Stir together the eggs, pineapple with juice and vanilla. Make a well in the flour mixture and pour in the pineapple mixture. Mix well and spread into prepared pan.

  3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts (per serving)

185 Calories
1g Fat
43g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 185
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 23mg 8%
Sodium 167mg 7%
Total Carbohydrate 43g 15%
Dietary Fiber 1g 3%
Total Sugars 30g
Protein 3g
Vitamin C 3mg 17%
Calcium 11mg 1%
Iron 1mg 5%
Potassium 69mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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