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The Pennsylvania Colony of Nebraska Historical Society

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Last updated  2/27/2015

Pineapple Sheet Cake Recipe

From: Bob Williamson

This cake is perfect for serving to a crowd.  It keeps so well you can easily prepare it a day ahead and it will stay moist. 


2 cups all-purpose flour

2 cups sugar

2 eggs

1 cup chopped nuts

2 teaspoons baking soda

½ teaspoon salt

1 teaspoon vanilla extract

1 can (20 ounces) crushed pineapple, undrained


Cream Cheese Icing

1 package (8 ounces) creamed cheese, softened

½ cup butter, softened

3 ¾ cups confectioners’ sugar

1 teaspoon vanilla extract

½ cup chopped nuts


 1.  In a large bowl, combine cake ingredients; beat until smooth. Pour into greased 15x10x1 inch baking pan.  Bake at 350 degrees for 35 minutes. Cool.

2.  For icing, in a small bowl, combine the cream cheese, butter, confectioner’s sugar and vanilla until smooth.  Spread over cake and sprinkle with nuts.  Yields about 24 servings.


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