It’s picnic season! So here I am sharing with you my absolute favorite dessert for a picnic, potluck… or for any time! I completely adore this Pineapple Sheet Cake. I wish I had a piece now, but we ate it all last week (sad face). I love cake…
I found this recipe on Pinterest. The recipe was originally posted on Big Red Kitchen. I pinned the recipe and thankfully did not let it sit in my Pinterest “will do eventually” list. I tried it and fell in love. This is now one of my favorite cakes. I love cake, you know.
Oh… and it is EASY to make! Go ahead, thank me now.
2 cups flour
2 cups sugar
2 teaspoons baking soda
1/4 teaspoon salt
20 ounce can (or 2 cups) crushed pineapple (do not drain)
1 teaspoon vanilla
Mix all ingredients together until smooth. Pour into greased 9×13 inch glass baking dish (dark pans are not best for this recipe) and bake at 325 for 25-30 minutes. Cool complete and then ice with homemade cream cheese icing.
Icing Ingredients and Directions:
8 ounces cream cheese, softened
4 tablespoons butter, softened
2 cups confectioners sugar
Beat butter and cream cheese until smooth and creamy. Add vanilla and then add the
sugar once cup at a time, blending well after each addition.
Please Note: This cake gets dark! Don’t freak out! If it is getting too dark for your comfort, cover the top loosely with foil. Make sure you don’t under bake the cake leaving the middle raw. That is a bummer.
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