Crazy Good Pineapple Sheet Cake
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Here's a cake you can share with EVERYONE (really!). Since this tropical-tasting cake is made in a baking sheet, you can bet there's enough to go around. And, 'cause both the frosting and the cake are made from scratch, they're sure to say, "Wow, that's a Crazy Good Pineapple Sheet Cake!"
What You'll Need
- 1 1/2 cups sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 (20-ounce) can crushed pineapple with juice
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 (7-1/2-ounce) jar marshmallow creme
- 1 (8-ounce) package cream cheese
- 1 cup confectioners' sugar
- 1/2 cup toasted shredded coconut
What to Do
- Preheat oven to 350 degrees F. Coat a 10- x 15-inch baking sheet with cooking spray.
- In a large bowl, with a hand mixer, beat sugar, eggs, oil, and vanilla until fluffy. Add pineapple with juice, flour, baking soda, and salt; beat until well combined. Pour evenly into baking sheet.
- Bake 20 to 25 minutes, or until a toothpick inserted in center comes out clean. Let cool.
- To make the frosting, in a medium bowl, combine marshmallow creme, cream cheese, and confectioners' sugar until smooth. Spread over cake and sprinkle with coconut.
- To toast the shredded coconut, spread it on a rimmed baking sheet and bake it in a preheated 350 degree oven for 3 to 5 minutes, or until golden. Be sure to watch it carefully, so it doesn't burn!
- Can't get enough of yummy, sweet, refreshing pineapple?? Us, either! Check out our pineapple dessert collection!
Nutritional InformationShow More
Servings Per Recipe: 18
- Calories 316
- Calories from Fat 108
- Total Fat 12g 19 %
- Saturated Fat 4.2g 21 %
- Trans Fat 0.0g 0 %
- Protein 3.2g 6 %
- Cholesterol 35mg 12 %
- Sodium 168mg 7 %
- Total Carbohydrates 50g 17 %
- Dietary Fiber 0.8g 3 %
- Sugars 35g 0 %
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