Crushed pineapple and vegetable oil help the cake stay
exceptionally moist so it can be baked well in advance. It’s super easy to
make. No mixer needed. The icing does take 10 minutes of stir time, but that’s
the most involved part.
Oftentimes Pineapple Sheet Cake is topped with a cream cheese
frosting, but this icing is made from butter, evaporated milk, and sugar.
Basically the same ingredients you would use to make caramel icing. The coconut
is added into the icing to give it some extra sweetness and a little texture
contrast. You can mix the pecans into the icing as well, but I like to sprinkle
them on top.
Ingredients
- 2 cups sugar
- 2 cups all-purpose flour
- 1/2 cup vegetable oil
- 2 eggs
- 1 (20-ounce) can crushed pineapple with juice
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Icing
- 1 cup sugar
- 1/2 cup Challenge butter, cut into chunks
- 2/3 cup evaporated milk
- pinch of salt
- 3/4 cup sweetened shredded coconut
- 1/2 cup toasted pecans, chopped
Instructions
- Preheat oven to 350 degrees and grease a 13X9-inch pan or a sheet pan.
- Combine all cake ingredients in a medium bowl. Stir until evenly combined and then pour into prepared pan. Bake for 30-35 minutes if using a 13X9-inch pan or 20 -25 minutes if using a sheet pan.
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full recipe : spicysouthernkitchen.com