Pineapple Sheet Cake Recipes

Steps:

• In a large bowl, combine cake ingredients; beat until smooth. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 35 minutes. Cool. , For icing, in a small bowl, combine the cream cheese, butter, confectioners' sugar and vanilla until smooth. Spread over cake and sprinkle with nuts.

Steps:

• Preheat oven to 350 degrees.
• Grease a jelly roll pan.
• In a large mixing bowl, mix together the eggs and sugar.
• Add the flour, soda, and pineapple; mix well. Pour batter into the greased jelly roll pan; set aside.
• In a small bowl, mix together the brown sugar and nuts.
• Sprinkle on top of the unbaked cake.
• Bake for 20-25 minutes.
• When cake is done, remove from oven and pour on the topping while the cake is still hot.
• To make the Topping:.
• In a small saucepan over medium heat, combine the butter, sugar, & evaporated milk and boil for 2-3 minutes.
• Pour on cake while cake is still hot.
• Cake is good warm or cold.

Steps:

• For the topping and fruits: Spray an 18-by-13-inch sheet pan that is at least 1 inch tall liberally with nonstick cooking spray; set aside.
• Heat a medium saucepan over medium-high heat. Add the butter and cook, stirring occasionally, until it's browned and has a nutty aroma, about 5 minutes. Remove from the heat and whisk in the brown sugar and rum. Pour the butter-sugar mixture into the prepared sheet pan. Using a rubber spatula, spread the mixture out to cover the bottom. Set aside to cool while you prepare the fruit.
• Cut the pineapple rings into half-moons. Cut the maraschino cherries in half. Slice off both ends of the navel oranges, then cut each into 1/4-inch-thick wheels, 4 to 5 pieces total per orange. Trim the wheels into even squares, about 1 1/2 inches in size (removing the rinds in the process). Repeat with the blood oranges. Cut the plums in half and remove the pits. Cut each half into 6 wedges, for a total of 24 wedges.
• With the long sides of the prepared sheet pan positioned horizontally in front of you, visualize the pan divided into 4 even sections: 2 sections in the top row and 2 sections in the bottom row. In the upper left quadrant, arrange the pineapple half-moons in rows 3 across and 5 down. Put a maraschino cherry half into each of the half-moon centers with the cut side up. You will have 1 piece each of pineapple and cherry left over, which you can save for another use or eat as a snack.
• Arrange the raspberries on the upper right quadrant of the sheet pan with the holes facing down. Starting right below the raspberries in the lower right quadrant, arrange the plum wedges in rows 4 across and 6 down. Arrange the citrus pieces side by side in the lower left quadrant of the sheet pan, alternating citrus types. You might have leftover citrus pieces, which you can save for another use or eat as a snack.
• For the cake: Position an oven rack in the center of the oven and preheat to 375 degrees F.
• Combine the flour, baking powder, baking soda and salt in a large bowl and whisk to combine. Set aside.
• Beat the granulated sugar and butter in a large bowl with an electric hand mixer on high until smooth and fluffy, about 8 minutes. Add the eggs and blend until combined, then mix in the vanilla. The mixture might look curdled, but that is okay. Reduce the mixer speed to medium. Add the flour mixture in 3 batches, alternating with the buttermilk and beginning and ending with the flour; mix until just incorporated.
• Spoon large mounds of the cake batter on top of the fruit in the sheet pan. Use a large offset spatula to gently smooth out the batter. Bake, rotating the sheet pan once halfway through, until the cake is golden brown on top and springs back when you press it lightly in the center, 45 to 50 minutes. Let cool on a cooling rack for 15 minutes.
• Run a paring knife or the tip of an offset spatula around the edge of the cake in the sheet pan. Put a large cutting board (it should be larger than the sheet pan) on top of the sheet pan and use 2 kitchen towels to carefully invert the sheet pan onto the cutting board. Use a large wooden spoon to tap the sheet pan all over, then gently lift away the sheet pan. Cut the cake into pieces and serve immediately while still warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray.
• In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended.
• Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool.
• Serve with whipped topping

Steps:

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

Steps:

• Mix dry ingredients and blend in eggs and oil, stirring well.
• Add pineapple and mix thoroughly.
• Pour into greased jelly roll pan or large cookie sheet, 12 X 18.
• Bake at 350*F for 25 minutes.
• Good with Cool Whip or ice cream.

Steps:

• Mix 2 cups sugar, flour, and baking soda together in a large mixing bowl.
• Add eggs, oil and pineapple and mix well.
• Bake in a greased sheet cake pan at 350 for 25 to 30 minutes.
• For icing, boil milk, margarine, sugar and vanilla for 5 to 6 minutes in a heavy pan. Add coconut and nuts if desired.
• Spread on cake while icing is warm.

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil.
• For the topping: Pour the melted butter into a 9-inch pie dish. Use a pastry brush to brush the sides of the pie plate with butter. Sprinkle the butter with the brown sugar. Use clean hands to cover the base and sides of the pie plate with the butter sugar mixture. Arrange 7 pineapple rings on the base of the pie plate. Cut the remaining 3 rings in half and place them in the openings on the sides of the pie plate. Place a cherry in the center of each pineapple ring and in the empty spaces between the pineapple rings. Place the pie plate in the fridge while you make the batter.
• For the cake: Add the flour, baking powder, salt, and cinnamon to a mixing bowl and whisk to break up any lumps of flour and to evenly combine the ingredients. Set aside.
• Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Next, add the eggs, one at a time, fully incorporating the first egg before adding another. When the eggs are incorporated, add the vanilla and orange zest and mix until combined.
• Alternate adding the flour mixture and the sour cream to the mixer, starting and ending with the flour mixture. Mix until just combined. Spoon the batter into the chilled pie plate. Place the pie plate on the prepared baking sheet and transfer to the oven to bake until the juices are bubbling and the toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.
• Remove the cake from the oven and transfer to a wire rack to cool for 15 minutes. Place a plate over the top of the cake and carefully flip the cake over, inverting it onto the plate. Cool the cake for an additional 10 to 15 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F.
• Butter all sides of a 9-by-5-inch nonstick loaf pan, then pour the melted butter into the bottom of the pan. Scatter the dark brown sugar evenly over the melted butter. Arrange 7 slices of pineapple and the maraschino cherries in your preferred design along the bottom and up the sides of the pan, halving the slices as necessary. Place the pan in the refrigerator to chill while the batter is prepared. (This will allow the fruit to set in the butter and minimize shifting when the batter is poured into the pan.)
• Cream the granulated sugar, lemon zest and 2 sticks room-temperature butter in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed, scraping the bowl down halfway through, until pale and fluffy, about 6 minutes.
• Meanwhile, whisk together the flour, baking powder and salt in a medium bowl and set aside.
• With the mixer on medium high, add the eggs and egg yolk in 1 at a time, making sure they are fully incorporated between each addition. Reduce the speed to medium-low and add the vanilla and 1/4 cup sour cream; mix until incorporated. Add half of the dry ingredients and mix until just incorporated, then repeat the steps with the remaining sour cream and dry ingredients, making sure to scrape the bowl down between each addition. Add the chopped pineapple and mix until just incorporated, about 15 seconds.
• Remove the prepared loaf pan from the refrigerator and carefully pour in the batter, being careful not to shift the assembled fruit. Using a small offset spatula, carefully spread the batter into the corners and smooth out the top. Give the pan 5 to 10 taps on the counter to release any large air pockets.
• Place a sheet pan on the bottom oven rack and bake the cake on the middle rack until the top is deep golden brown and a cake tester or knife inserted in the center comes out clean, 1 hour 20 minutes to 1 hour 25 minutes. Allow the cake to rest for 30 minutes before inverting onto a serving plate.

Steps:

• Preheat the oven to 375 degrees F.
• Add half of the melted butter to the bottom of a 9-inch cake pan and sprinkle with the brown sugar. Drain the pineapple rings and reserve 1/2 cup of the juice. Lay the pineapple rings on top in a concentric pattern, overlapping slightly. Place the cherries in the center of each of the pineapple rings.
• Whisk together the remaining melted butter, reserved pineapple juice, eggs and sugar in a medium bowl until smooth. In another large bowl, whisk to combine the flour, cornmeal, baking powder and salt. Add the wet to the dry and mix together until just combined.
• Pour the batter over the pineapple rings and bake on a sheet tray until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes.
• Cool the cake in its pan for 25 minutes. Run a knife along the edges to loosen. Place a plate over the top and carefully flip the cake out of the pan.

Steps:

• Mix the flour,2 cups sugar, 2 eggs, can of pineapple with juice, baking soda and salt together and pour into a large cookie sheet with sides.
• Bake at 375 degrees for 25 minutes.
• For topping; In a saucepan, bring sugar, butter and milk to a boil; cook for 5 minutes (slowly).
• Cool.
• Add nuts, coconut and vanilla.
• Spread this on warm cake.
• Put under broiler for a few minutes until brown and crunchy.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
• Mix the flour, baking soda, salt, and 1 1/2 cups of the white sugar together. Stir in the beaten eggs and the pineapple with juice and mix well. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Pour Buttery Milk Syrup over top of cake while still warm.
• To Make Buttery Milk Syrup: In a sauce pan combine the butter or margarine, evaporated milk, vanilla, and 1/2 cup white sugar. Bring mixture to a boil over medium high heat and cook for about 5 minutes. Pour over cake while still warm.