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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pineapple Sheet Cake Recipe

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This recipe for Pineapple Sheet Cake is from Our Favorite Recipes - A Wedding Gift For Jon & Amanda From Mike & Donna Smith, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
2 C. unsifted flour
2 C. sugar
2 eggs
2 t. baking soda
1 t. salt
20 oz. can crushed pineapple (undrained)

Topping:
1/2 stick butter or margarine
8 oz. cream cheese
1 box confectioners sugar
1 t. vanilla
Directions:
Directions:
Mix cake ingredients together with mixer. Pour into a large pan and bake at 350 degrees for 20 minutes or until golden brown. Remove from oven and place on a cooling rack. Place topping ingredients into a medium saucepan (exclude vanilla). Simmer until all has melted. Remove from heat and add vanilla. Stir in vanilla until blended. Pour and spread onto top of cake while still warm.

 

 

 

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