PINEAPPLE SHEET CAKE WITH CREAM CHEESE FROSTING RECIPES
PINEAPPLE SHEET CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This sheet cake is perfect for serving to a crowd. It keeps so well that you can easily prepare it a day ahead and it will stay moist. I often bring it to church potlucks, and I have yet to take much of it home. —Kim Miller Spiek, Sarasota, Florida
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield about 24 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 315 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 227mg sodium, CarbohydrateContent 49g carbohydrate (39g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
PUMPKIN SHEET CAKE WITH CREAM CHEESE FROSTING IS A ...
Pumpkin sheet cake is moist, heavenly, and the perfect fall recipe. It’s perfect for Thanksgiving—and it’s also perfect for the other 364 days of the year.
Provided by Ree Drummond
Categories Thanksgiving baking comfort food dessert main dish snack
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 0S
Yield 18 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees. Spray a sheet pan (11-inches by 17-inches) with baking spray and set aside. In a medium saucepan, melt the butter. Whisk in the pumpkin puree and pumpkin pie spice until it's totally combined. Whisk in the boiling water until the mixture is smooth and combined. Set aside. In a large bowl, combine the flour, sugar and salt. Whisk and set aside. In a liquid measuring cup, combine the buttermilk, eggs, baking soda, vanilla and maple extract, if using. Whisk and set aside. Pour the pumpkin mixture into the flour mixture and stir until halfway combined. Pour in the buttermilk mixture and stir until combined. Pour into the sheet pan and bake the cake for 20 minutes. Remove and allow to cool. For the frosting: In the bowl of an electric mixer, mix together the cream cheese, butter, powdered sugar, and salt until smooth. Add the half and half or milk and check the consistency. It should be somewhat thick but thin enough to spread in a thin layer. Spread the frosting all over the surface of the cake. Cut into squares and serve. Keep leftovers in the fridge, as frosting will get soft.
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