Pineapple Sheet Cake

Published: October 8, 2008

(2-inch) squares

CAKE

Cooking spray

2 large eggs

2 cups granulated sugar

1 teaspoon pure vanilla extract

1 can (20 ounces) crushed pineapple in heavy syrup

2 cups all-purpose flour

2 teaspoons baking soda

1 cup coarsely chopped pecans

CREAM CHEESE ICING

1 package (8 ounces) cream cheese, softened

½ cup (1 stick) butter or margarine, softened

11/3 cups powdered sugar

1 teaspoon pure vanilla extract

→Preheat oven to 350 degrees. Grease a 13x9-inch pan. In a large mixing bowl, mix the eggs, sugar, vanilla and pineapple together with a spoon. Sift the flour and baking soda into the bowl. Mix well. Fold in the pecans.

→Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 45 minutes. Let the cake cool in the pan, then frost.

→For icing, mix the ingredients together in a medium-size mixing bowl. Beat with an electric mixer on high speed until the mixture is creamy, about 5 minutes. Spread the icing on the cooled cake and cut into squares.

→Source: "Special Recipes From the Charleston Cake Lady” by Teresa Pregnall (William Morrow, 2000).

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