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Pineapple sheet cake

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Ingredients/Components

eggs - 3 item
chopped nuts - 1/2 c
flaked coconut - 2/3 c
butter or margarine, melted - 1 Tbsp
pineapple juice - 1 item
crushed pineapple, drained - 1 can
light cream or milk - 1 c
box yellow or white cake mix - 1 item
finely crushed vanilla wafers, about 25 - 1 c
Drain pineapple; reserve syrup

How to make pineapple sheet cake:

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 350° 45-50 minutes or until a wooden toothpick inserted in center comes out clean. Cool 15 minutes.Glaze:1 c. powdered sugar1 Tbsp. butter or margarine, melted pineapple juice Prepare glaze by combining powdered sugar and melted butter with enough reserved pineapple syrup to make mixture thin enough to drizzle; drizzle over warm cake. Serve warm or cool.

Recipe categories: Desserts, Cakes, Pineapple.

Rating:

4.2

Average rating: 4.2, total votes: 6

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