Pineapple Pecan Sheet Cake Recipes

PINEAPPLE SHEET CAKE RECIPE

Steps:

• Preheat oven to 350 degrees and grease a 13X9-inch pan or a sheet pan.
• Combine all cake ingredients in a medium bowl. Stir until evenly combined and then pour into prepared pan. Bake for 30-35 minutes if using a 13X9-inch pan or 20 -25 minutes if using a sheet pan.
• Make icing while the cake bakes. Combine sugar, butter, evaporated milk, and salt in a medium saucepan. Bring to a boil and then lower heat. Simmer and stir for 10 minutes.
• Add the coconut to the icing. Pour icing over cake. Sprinkle with pecans. Let cake cool before cutting.

PINEAPPLE PECAN CAKE WITH CREAM CHEESE FROSTING RECIPE - (4/5)

Steps:

• CAKE: Mix flour, sugar, and baking soda in a large bowl. Add in the eggs, pineapple along with its juice, and the pecans, if using. Stir just until moistened. Pour into a buttered 9x13-inch baking pan. Bake in a preheated 350°F oven for about 35 minutes or until toothpick comes out clean. Cool completely. ICING: Combine cream cheese, butter, confectioners sugar, and vanilla. Beat until smooth. Frost cake using all the frosting.

PINEAPPLE PECAN SUNSHINE CAKE

Steps:

• 1. Preheat oven to 350 degrees F & lightly mist a 13 x 9" baking pan with cooking spray.
• 2. MANAGEMENT TIP FOR BEGINING BAKERS: Set out all of your ingredients before starting to make sure you have them all. (Don't ask how I know this!) Then, since you're measuring anyway, measure out ALL of your ingredients into the proper bowl or pan at the same time. This saves time and you're able to start the clean-up faster. OK, back to the recipe. =^..^=
• 3. In a large bowl, add the pineapple & juice, eggs, white sugar, flour, salt, baking soda, and, if desired, cinnamon. Stir it all together until it's well-blended. Pour into the prepared baking pan.
• 4. Sprinkle the cake batter with the brown sugar...
• 5. ...then add the nuts on top. (Notice that I only added nuts to part of my cake since not everyone in my family loves pecans as much as I do! What a pity...)
• 6. Bake at 350 degrees F for 40-45 minutes, testing early with a toothpick in the center of the cake. MANAGEMENT NOTE: If you're going to make the boiled topping, set your timer for 25 minutes so you can start cooking the topping at that point and get it all done by the time the cake is baked.
• 7. BOILED TOPPING DIRECTIONS: Heat the evaporated milk, sugar, and butter in a saucepan over medium heat, STIRRING CONSTANTLY, until it comes to a full, rolling boil. Remove from the heat & add the vanilla. **This takes about 10-15 minutes, so plan to have it ready when the cake comes out of the oven.
• 8. As soon as the cake is done, take it from the oven & place on a cooling rack.
• 9. If you've made the boiled topping, pour the HOT topping over the HOT cake. It will soak in as it cools.
• 10. Allow the cake & topping to cool completely before serving. Or not. =^..^=
• 11. CREAMY CREAM CHEESE FROSTING DIRECTIONS: Put the butter, cream cheese, and vanilla in a mixing bowl while the cake is cooling so the butter & cream cheese can soften. Using a mixer, beat them together until smooth. Slowly add the confectioner's sugar, beating between additions. Spread the frosting over the cooled cake, then decorate with nuts, if desired.
• 12. Refrigerate leftovers, if there are any. =^..^=

PINEAPPLE SHEET CAKE

Steps:

• In a large bowl, combine cake ingredients; beat until smooth. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 35 minutes. Cool. , For icing, in a small bowl, combine the cream cheese, butter, confectioners' sugar and vanilla until smooth. Spread over cake and sprinkle with nuts.

PINEAPPLE PECAN CAKE

Steps:

• In a large bowl, combine the sugar, flour and baking soda. Combine eggs and pineapple; stir into dry ingredients just until moistened. Fold in nuts. , Transfer to a greased 13x9-in. baking pan. Bake at 350° for 32-38 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator.

PECAN PINEAPPLE COFFEE CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
• Combine flour, white sugar, 1/4 cup brown sugar, baking powder, baking soda, and salt in a bowl. Whisk egg, yogurt, canola oil, and vanilla extract in another bowl until smooth. Stir flour mixture into egg mixture until just blended. Add 1/3 cup reserved pineapple juice and fold in pineapple tidbits until batter is just mixed; pour into prepared baking dish.
• Stir pecans and remaining 1/4 cup brown sugar in a small bowl; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack. Serve warm or completely cool.

PINEAPPLE CAKE WITH COCONUT & PECAN

Steps:

• Blend first 6 ingredients in large bowl.
• Pour into greased 9x13 pan.
• Bake 40-45 minutes.
• Remove from oven and poke several holes in cake with handle of wooden spoon.
• In saucepan heat next 4 ingredients.
• Add pecans and coconut; heat 5 more minutes, stirring constantly.
• Spoon topping evenly over cake.

PINEAPPLE-PECAN SHEET CAKE

Steps:

• Mix the 1 1/2 cups sugar with flour, and soda.
• Stir in pineapple and eggs.
• Pour into greased and floured sheet cake pan.
• Sprinkle pecans and brown sugar on top.
• Bake at 350 for about 20 minutes.
• till cake test done.
• Icing: Mix together butter vanilla and sugar.
• stir in milnot and cook, over low heat in saucepan, stir and boil 3 minutes.Note: use milnot brand canned milk NOT sweetened condensed milk
• Pour over cake while both are still hot.

PINEAPPLE AND PECAN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan.
• Spread pecans onto a baking sheet; spray pecans with cooking spray.
• Bake in the preheated oven until pecans are fragrant and toasted, about 5 minutes.
• Whisk flour, white sugar, and baking soda together in a bowl. Stir pineapple and its juice and eggs into flour mixture until batter is well mixed; fold in toasted pecans. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 35 minutes. Remove from oven and cool completely.
• Beat confectioners' sugar, cream cheese, butter, and vanilla extract together in a bowl using an electric mixer until icing is smooth. Frost the cooled cake using all the icing.