Sunday, September 14, 2014

Pineapple Sheet Cake (with Caramel Frosting)

I love sheet cakes! This recipe is similar to a favorite of my mom's, 
Granny Cake but in sheet cake form, plus this has frosting.  Mom's has a glaze that soaks into the cake. 

I did use brown sugar in the cooked frosting, to make it more like caramel.
So that's an option for you - use white sugar if you prefer. 

And I normally reduce the amount of sugar, but if your family likes a very sweet cake, then feel free to use the full amount.  I also used coconut oil!

Always so happy to have Christin of Spicy Southern Kitchen sharing delicious dishes like this one at our weekly Weekend Potluck party.
(If you've not been there before, I invite you to join us every Friday morning!)

I also invite you to stop by her blog and check out her luscious and gorgeous photos of some amazing dishes!

This cake is amazingly moist and flavorful. The frosting has coconut for added sweetness and texture.  Pecans can be added to frosting or sprinkled over the top.

This delicious cake is truly tough to beat!  P-P-Perfect! Enjoy!!

(Hover over photo to pin)

PINEAPPLE SHEET CAKE WITH CARAMEL FROSTING

CAKE: 
2 c. sugar
(I used 1-1/2)
2 c. (white wheat) flour
1/2 c. vegetable oil
(I used 1/4 c. coconut oil, 1/4 c. applesauce)
2 eggs
1 (20 ozs) can crushed pineapple in its own juice
1 tsp. baking soda
1 tsp. vanilla
1/4 tsp. salt

FROSTING: 
1 c. white sugar
(I used 3/4 c. packed brown sugar)
1/2 c. butter, cut into pieces
2/3 c. evaporated milk
pinch of salt
3/4 c. (un)sweetened shredded coconut
1/2 c. chopped pecans, toasted

Preheat oven to 350. Grease 9" X 13" baking pan or cookie sheet with sides. 
In a medium bowl, combine all cake ingredients. Stir until smooth then pour into prepared pan. Bake 30 - 35 minutes for 9" X 13", 20 - 25 minutes for sheet cake. 

Prepare frosting while the cake bakes. In medium saucepan, combine sugar, butter, evaporated milk and salt. Bring to a boil; lower heat. Simmer and stir for 10 minutes, or until it begins to thicken. 

Add coconut to frosting; pour over hot cake.  Sprinkle with pecans.  Cool before cutting. 

Yield: 16 - 20 servings 

Linked to 
            Easter Roundup
             Meal Plan Monday
           Weekend Potluck





You may also enjoy 
Pineapple Upside Down Cake
(& please be sure to read the reviews here)


Orange Pineapple Bundt Cake (2 ingredients)




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