The Best Pineapple Sheet Cake Recipes

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:

• 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:

• 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). 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 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:

• 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:

• Mix all cake ingredients together.
• Grease 9x13" pan.
• Pour in batter.
• Bake at 350 for 40 minutes.
• Mix icing until well blended.
• Ice while still warm.