Ingredients for Pineapple Pecan Sheet Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar + 1/4 cup packed light brown sugar
- 1 cup pecan halves
- Baking Soda
- 1/2 teaspoon salt
- Brown Sugar
- 2 large eggs
- Crushed Pineapple
- 1/2 cup (1 stick) unsalted butter
- 1 teaspoon vanilla extract
- Milnot Condensed Milk
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How to Make Pineapple Pecan Sheet Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking sheet.
- In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Add 1 1/2 cups granulated sugar and mix well.
- Beat in 2 large eggs, then stir in 1 (20 ounce) can crushed pineapple, drained.
- Pour batter into the prepared baking sheet.
- Sprinkle evenly with 1 cup pecan halves and 1/4 cup packed light brown sugar.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before frosting.
- **For the Icing:** In a medium saucepan, combine 1/2 cup (1 stick) unsalted butter, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, and 1/4 cup milk powder (such as Carnation Milk).
- Cook over low heat, stirring constantly, until butter is melted and sugar is dissolved.
- Bring to a gentle boil, stirring constantly, for 3 minutes.
- Remove from heat and pour immediately over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
320g
Fat
59g
Carbs
35g
