"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pineapple Sheet Cake Recipe

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This recipe for Pineapple Sheet Cake, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Vilcone
Added: Monday, April 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 C. flour
2 C. sugar
2 eggs
2 tsp. baking soda
1 tsp. vanilla extract
1 C. chopped walnuts
1 large (20 oz.) can crushed pineapple, drained

Directions:
Directions:
Mix all cake ingredients together and place in greased and floured cookie sheet pan. Note: If the cake appears dry, add some of the reserved pineapple juice until it is correct consistency. Bake at 350 for 25-35 mins. watch close. Cool before icing.

Icing:
1-1/2 C. powdered sugar
8 oz. cream cheese, softened
1 stick (1/2 C.) butter
1 tsp. vanilla
Beat butter and cream cheese together until creamy, add vanilla and powdered sugar. Add powdered sugar a little at time, until icing is desired consistency. You may need to add or reduce amount on recipe.

Personal Notes:
Personal Notes:
This recipe is marked that it was from Eva June (mom's cousin, Cleo Calvin's daughter) and Eva's daughter Susan.

 

 

 

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