Pineapple Sheet Cake
Ingredients
- 2 cups granulated sugar
- 2 cups all-purpose flour
- ½ cup vegetable oil
- 1 tsp baking soda
- 2 tsp vanilla extract, divided
- 2 large eggs
- 1 (20-oz) can crushed pineapple in juice
- 1 (8-oz) block cream cheese, softened
- 1 (16-oz) pkg powdered sugar
- ¾ cup chopped pecans
Instructions
- Preheat oven to 350°F. Coat a 13- x 9-inch pan with cooking spray.
- Beat granulated sugar, flour, oil, baking soda, 1 tsp vanilla, and eggs in a large bowl at medium speed with an electric mixer until well blended. Fold in crushed pineapple with juices. Pour batter into prepared pan.
- Bake 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Transfer to a wire rack, and cool completely.
- Beat cream cheese and 1 tsp vanilla at medium-high speed until smooth. Add half of powdered sugar; beat at low speed until just blended. Increase speed to high, and beat in remaining half of powdered sugar until well blended.
- Spread frosting on cake. Sprinkle with nuts. Cut into squares.
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