Pineapple sheet cake

adapted from: Rush-Hour Recipes (submitted by Teresa Moore)
(Printable Recipe)

2 c. all-purpose flour
2 c. sugar
2 tsp. baking soda
1 tsp. vanilla extract
2 eggs, beaten
20-oz can crushed pineapple
optional: chopped pecans
(I added a pinch of salt)


In a large bowl, combine flour, sugar, baking soda, vanilla, eggs and undrained pineapple.  Mix well.  Spread batter in a greased and floured 15''x10'' jelly-roll pan.  Bake at 325 degrees for 30 minutes, until cake tests done with a toothpick.  Spread with cream cheese frosting while still warm. Sprinkle with pecans, if desired.  Cool; cut into squares.  Makes 15-20 servings.


Cream Cheese Frosting
1 (8 oz.) pkg. cream cheese, softened
1/2 c. margarine, softened
1 tsp. vanilla extract
1 c. powdered sugar (I used 3 cups)


Whip cream cheese and butter until light and fluffy.  Add vanilla and mix to combine.  Gradually add powdered sugar and beat until fluffy.


Jenn's Notes:  I pureed my pineapple until it was completely smooth, because I didn't want any chunks in my cake.  I used a 9''x13'' cake pan and I baked it for 38 minutes.  I didn't realize the recipe said to spread the frosting on the cake while it's warm until just now, as I was typing the recipe!  So, I was thinking it was supposed to be a frosting, that is why I added a lot more powdered sugar!