Mommy's Time Out Magazine April 2018 - Page 13

CHEF'S SECRETS

Pineapple Sheet Cake

Pineapple sheet cake, aka Mexican fruit cake, is a favorite of our family this time of year. It’s also a pretty simple cake to make from scratch. Hope you enjoy it!

Ingredients:

2 eggs, beaten2 cups granulated sugar

2 cups all-purpose flour2 teaspoons baking soda

1 20 oz can crushed pineapple, DO NOT drain

1 cup walnuts, coarsely chopped

For the frosting

8 oz. cream cheese, softened1 stick butter, softened (1/2 cup)

2 cups powdered sugar1 teaspoon vanilla

Directions:

1. Preheat oven to 350 degrees. Grease and flour a 9 x 13 baking pan.

2. Using a large mixing bowl, beat eggs with a fork or whisk.

3. Add the sugar and beat well, using a wooden spoon.

4. Add the flour and baking soda and mix with a wooden spoon. Do not use a mixer.

5. Add in the can of crushed pineapple (remember, DO NOT drain)

6. Add the chopped walnuts and stir until well blended.

7. Pour into the greased and floured 9 x 13 pan and bake for 45 minutes.

8. For the frosting

1 .Whip the softened cream cheese and butter together with an electric mixer.

2 .Slowly add the powdered sugar and vanilla and beat until everything is

smooth and blended.

3. Spread on the cooled cake.

WHAT'S COOKING

from the Kitchen of Laura Isola