Pineapple Sheet Cake
Pineapple Sheet Cake is an moderately easy dessert you can prepare in about 1 hour 42 minutes. Made with (13 1/4 oz.) crushed pineapple, drained, c. finely crushed vanilla wafers, about 25, box yellow or white cake mix, c. light cream or milk and eggs, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Generously grease and lightly flour bottom and sides of a 9 x 13 inch baking pan.
Drain pineapple; reserve syrup.
Reserve 1/3 cup crumbs for topping.
In large mixer bowl, combine remaining wafer crumbs, 1/2 cup reserved pineapple syrup, dry cake mix, cream or milk and eggs.
Blend until moistened; beat as directed on package.
Pour half of the batter into prepared pan.
Sprinkle with coconut.
Spread drained pineapple evenly over coconut; sprinkle with chopped nuts.
Spread with remaining batter, sprinkle with reserved crumbs.
Bake at 350Β° 45-50 minutes or until a wooden toothpick inserted in center comes out clean.
Cool 15 minutes.
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