Winter just won't stop in Illinois, we were good through December and January but come February it just dumped and dumped more, then freezing rain.
Whoops that's right, the East Coast won't see the ground until the 4th of July.
This cake will help them feel better and work for the 4th of July block parties they have.
A few years ago the supervisor at a job I was working, at that time, brought a Pineapple Sheet Cake for the potluck. It was scrumptious. Asked for the recipe, she wrote a sketchy version of it on a recipe card. I made a few adjustments to it and yum.
This is made with staples from the pantry.
Pineapple Sheet Cake
Ingredients:
2 cups granulated sugar
2 cups flour
2 tsp baking soda
1 tsp salt
2 eggs
1/2 cup oil
1 - 20oz can crushed pineapple w juice
1 tsp vanilla
Directions:
Preheat oven to 350*
Place all dry ingredients in a large bowl , stir dry ingredients to combine well. Stir in the wet ingredients as follows, eggs, oil, pineapple w juice, and vanilla, gently stirring after each addition.
Grease 11 x 9 baking pan, pour batter into pan and bake for 30 to 35 minutes, top will be brown.
While cake is baking, make a caramel type icing:
Icing
- 1 cup sugar
- ½ cup butter, cut into chunks
- ⅔ cup evaporated milk
- pinch of salt
- ¾ cup sweetened shredded coconut
- ½ cup toasted pecans, chopped
Make icing while the cake bakes. Combine sugar, butter, evaporated milk, and salt in a medium saucepan. Bring to a boil and then lower heat. Simmer and stir for 10 minutes.
Be sure you cook it long enough or it will soak into the cake, instead of setting up as icing.
Pour icing over hot cake. Sprinkle with pecans & coconut. Let cake cool before cutting.
A Cream Cheese Icing is also very good.
A Cream Cheese Icing is also very good.
til next time
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