Pineapple Sheet Cake II

Rating: 3.95 stars
37 Ratings
  • 5 star values: 17
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 3

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

By Beverly
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:
185.1 calories; 2.5 g protein; 42.5 g carbohydrates; 23.3 mg cholesterol; 166.8 mg sodium. Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

SINGA
Rating: 5 stars
06/02/2003
excellent cake.this was very moist and very good with cool whip topping.i'll be baking this one again for sure. Read More
Helpful
(17)

Most helpful critical review

Sarah C
Rating: 2 stars
10/05/2005
Perhaps I did something wrong but I'm pretty sure I followed the recipe exactly. My cake was very brown after 30 min but it was still raw inside...it took 50 min to bake completely so all the edges ended up being really brown (after 30 min I turned down the oven temp to try and prevent over-browning). The cake itself was also brown on the inside which I thought was strange. It had an ok texture but it didn't have much of a pineapple flavor and wasn't very sweet. Maybe using pineapple in syrup instead of natural juice would have worked better. I'd also do it at a lower temp. right from the beginning if I were to make it again. On the plus side it was easy to make and there wasn't much clean-up required! Read More
Helpful
(13)
37 Ratings
  • 5 star values: 17
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 3
Reviews:
Most Helpful Most Positive Least Positive Newest
SINGA
Rating: 5 stars
06/02/2003
excellent cake.this was very moist and very good with cool whip topping.i'll be baking this one again for sure. Read More
Helpful
(17)
Sarah C
Rating: 2 stars
10/05/2005
Perhaps I did something wrong but I'm pretty sure I followed the recipe exactly. My cake was very brown after 30 min but it was still raw inside...it took 50 min to bake completely so all the edges ended up being really brown (after 30 min I turned down the oven temp to try and prevent over-browning). The cake itself was also brown on the inside which I thought was strange. It had an ok texture but it didn't have much of a pineapple flavor and wasn't very sweet. Maybe using pineapple in syrup instead of natural juice would have worked better. I'd also do it at a lower temp. right from the beginning if I were to make it again. On the plus side it was easy to make and there wasn't much clean-up required! Read More
Helpful
(13)
Kel
Rating: 4 stars
06/30/2008
A very interesting cake - mine turned out fluffy and sticky a little chewy. The top did get brown but not excessively so. The inside was a nice golden yellow. The flavor was good it had some nice pieces of pineapple but wasn't too sweet. I cooked mine for 15 min at 350 but turned the temp down to 325 when I saw the top starting to brown. I then cooked it for another 16 or 17 minutes until the inside was done. Very very easy. Read More
Helpful
(9)
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Turbo
Rating: 5 stars
01/29/2008
Was easy to make and tasty too. It gave me an idea also to add to it. I cut the pinapple in 1/2 and added manderine orange to it it also taste great. When done I sprinkled alittle cinnamon on top and whipcream. Read More
Helpful
(8)
Suzanne
Rating: 2 stars
05/19/2010
I thought this was ok but it had an odd texture - it was too moist for me. Also I felt it tasted like it's missing something a bit of salt might help that. Read More
Helpful
(6)
Tina Richard Valke
Rating: 5 stars
07/07/2004
This cake is delicious yet so fast and easy.I dont have a sheet pan so I used a large spring form.I lowered the temp to about 160 and baked for 50 minutes.I served it with vanilla ice cream and a warm mandarin orange sauce.Both my husband and I loved it and it is something I will make again and serve to guests.For those of you who might like to try it this way the sauce is simply made with a small can of mandarin pieces with juice 1/4 c sugar 1 Tbsp lemon juice and 1 Tbsp corn starch.Mix the 3 ingredients in a small sauce pan bring slowly to a boil and allow to boil gently for about 3 minutes or until thickened.Enjoy! Read More
Helpful
(6)
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Alisa Beth Salois
Rating: 1 stars
02/26/2009
I followed the directions exactly - how could I not? They were simple and straight forward. The cake caved in the middle the top browned a lot and the cake didn't even taste good. I was trying to find a recipe that didn't call for butter/margarine/shortening as I was out - I should have just waited until I went to the grocery store. I'm sorry for the negative review but this just wasn't good. Read More
Helpful
(4)
JEA315
Rating: 5 stars
06/27/2004
Excellent recipe! I'm sure it would be great with cream cheese frosting but still is great just as is - and a lot less fat!! Read More
Helpful
(4)
pugboyz
Rating: 5 stars
08/29/2002
I've been making this recipe for two or three years. I put a cream cheese icing on it. It's simple and SO good!! Read More
Helpful
(4)
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