Pineapple Sheet Cake

By carolync

Ingredients

• Pineapple Sheet Cake
• 2 cups All purpose flour
• 2 cups sugar
• 2 tsp. baking soda
• 1/4 tsp. salt
• 2 eggs
• 20 ounce can (about 2 cups) crushed pineapple, in juice, don’t drain
• 1 tsp. vanilla
• 1/2 cup nuts

Preparation

Step 1

Mix all together until smooth. Pour into greased 9×13 inch baking dish and bake in a 350 degree oven for 25-30 minutes or until a toothpick comes out clean. PLEASE SEE UPDATE BELOW!

Icing
8 ounces cream cheese
4 T. butter
3 cups confectioners sugar
1 tsp. vanilla
1/2 cup nuts- optional

Beat butter and cream cheese until smooth and creamy. Add Vanilla. Slowly add sugar and blend after each addition. Fold in nuts if desired. Ice cake while still a bit warm. Serves many as this cake is rich and sweet, so cut the pieces small as you can always have seconds.

UPDATE: 5/28/2012-
Some folks have commented that this cake has given them trouble, so I quickly made another and here are some tips that may help…
1. For high altitude baking help, go to highaltitudebaking.com.
2. I did mix all the ingredients together at once on medium speed for about 45 seconds. I used PAM on the dish.
3. Clear glass 9x 13 inch baking dishes, try lowering the heat to 325 and bake for 25 minutes- some have even reported up to 40 minutes in a clear glass dish- remember oven temps can greatly differ. Metal pans (which I used the first time) handled the 350 for 25 minutes- but I think clear glass is the best choice for this cake. Dark glass takes even longer than clear glass, so try 325 for a few minutes longer.
4. The texture of this cake has a coarse sticky sponge-like crumb. It is very rustic and may remind one of a less dense fruit cake. It is very different than any other cake texture I have tried. Even lovely without the icing and served warm with vanilla ice cream!