This here pineapple sheet cake, oh, it’s a real good one. I been making it for years, ever since my youngest, bless her heart, brought the recipe home from school. It’s easy as pie, even easier, maybe, ’cause you don’t gotta fuss with no pie crust. And it feeds a whole mess of folks, good for them church suppers and family get-togethers when everyone’s got their hand out for a sweet treat. You want this pineapple sheet cake with cream cheese icing in your life, trust me.
First, you gotta get your oven goin’. Set that thing to 350 degrees. That’s a good temperature for bakin’ most things, not too hot, not too cold. Like Goldilocks said about the porridge. Then, you get yourself two bowls. In one, you put your dry stuff – flour, soda, and a pinch of salt. Just a regular pinch, you don’t want it too salty. Just a little salt to make the other flavors do a jig. Just whisk that all around, you know, to make it all nice and mixed up.
Now, in your other bowl, the big one, you put in your sugar and your eggs. I just crack ’em right in, shells and all… Just kidding! No shells! Beat those up good with a mixer if you got one, or just a good old spoon if you don’t. You want it all frothy and light, like a cloud. Then, you pour in some vanilla. Not too much, just a splash, like you’re doin’ a little magic trick. Then, you just mix it good, just until combined. You don’t want to overmix it or you’ll have a tough cake, and nobody likes a tough cake. We’re going for a pineapple sheet cake here, people! Not a brick!
Then you just mix everything together. Pour the wet stuff into the dry stuff, little by little. Mix it all up until it’s all smooth and happy. The batter will be wet and lose. It’s not like making bread, don’t worry. Now comes the star of the show – the pineapple! You need a can of crushed pineapple, juice and all. Don’t you dare drain that juice! That’s where all the good flavor’s at! Dump that whole can right into the batter and give it a good stir. I like to use my hands for this part, but a spoon works too.
- Get your pan ready. I use one of them big rectangle ones, you know the kind.
- Grease it up good with butter or shortening, whatever you got.
- Then dust it with flour so the cake don’t stick.
- Pour your batter in there and spread it out even.
Now, pop that pan in the oven and let it bake. It usually takes around 30 minutes, maybe a little more, maybe a little less. Every oven’s different, you know. Just keep an eye on it. You know it’s done when you stick a toothpick in the middle and it comes out clean. No goop on it. Once it’s done, let that cake cool all the way. Don’t even think about frosting it until it’s cool to the touch. If you frost it when it’s hot, the frosting will just melt and run all over the place. It’ll be a mess. We want a nice, pretty pineapple sheet cake with cream cheese icing, don’t we?
Now, let’s talk about that cream cheese icing. It’s the best part, if you ask me. You need some cream cheese, softened up, not straight out of the fridge. You need butter, too, also softened. And powdered sugar, lots of it. And a little splash of vanilla, just for good measure. You just beat all that stuff together until it’s light and fluffy. If it’s too thick, you can add a little milk, just a dribble at a time, until it’s the right consistency. You want it to be spreadable, but not runny.
Once the cake is cool and the frosting is ready, you can frost that baby up! Spread that frosting all over the top of the cake, nice and even. You can make it all fancy with swirls and such if you want, or you can just leave it plain. Either way, it’s gonna be delicious. This cake, with its cream cheese icing, is a real crowd-pleaser. I always bring it to potlucks, and it’s always the first thing to go. Everyone loves it, young and old. It’s just that good.
This pineapple sheet cake is so moist, it’ll practically melt in your mouth. That pineapple just gives it such a good flavor. And the cream cheese icing is the perfect finishing touch. It’s sweet and tangy, just like me! This cake is good for any occasion. You can make it for a birthday, a holiday, or just because you want something sweet. It’s easy to make, it feeds a lot of people, and it’s always a hit. What more could you ask for?
So there you have it. My recipe for pineapple sheet cake with cream cheese icing. I hope you enjoy it as much as I do. And remember, you don’t need no fancy ingredients or equipment to make a good cake. Just a little love and some elbow grease. That’s the secret ingredient. Don’t tell anyone I told you, though. It’ll be our little secret.
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