Pineapple Sheet Cake II

A quick sheet cake made with crushed pineapple. Cut into squares for snacks.

Original recipe makes 1 – 10×15 inch sheet pan

Ingredients

2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
2 eggs
1 (20 ounce) can crushed pineapple, with juice
2 teaspoons vanilla extract

  • PREP

    10 mins

  • COOK

    25 mins

  • READY IN

    35 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10×15 inch sheet pan.
  2. Sift together the flour, sugar and baking soda into a large bowl. Stir together the eggs, pineapple with juice and vanilla. Make a well in the flour mixture and pour in the pineapple mixture. Mix well and spread into prepared pan.
  3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition

Calories: 185 kcal
Carbohydrates: 42.5 g
Cholesterol: 26 mg
Fat: 0.8 g
Fiber: 0.7 g
Protein: 2.5 g
Sodium: 167 mg

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