Lynda's Recipe Box Pineapple Sheet Cake with Cream Cheese Frosting
Pineapple Sheet Cake With Cream Cheese Frosting. Bake in preheated oven for 25 minutes. In a mixer bowl add the cake mix, eggs, softened butter, milk and crushed pineapple with juice.
Lynda's Recipe Box Pineapple Sheet Cake with Cream Cheese Frosting
Bake at 350° for 35 minutes. You will need 1 stick (½ cup) of room temperature, unsalted butter, for a nice and rich frosting. Add in ¼ cups of water to moisten the cake to the right consistency. Spray a jelly roll pan with baking spray. In a mixer bowl add the cake mix, eggs, softened butter, milk and crushed pineapple with juice. For icing, in a small bowl, combine the cream. Mix together all cake ingredients. Mix on low speed until just combined. Web 2 cups white sugar 2 eggs at room temperature 2 cups all purpose flour 2 teaspoons baking soda 20 ounces crushed pineapple including the juice for the frosting 8 ounces cream cheese at room. In a large bowl, combine cake ingredients;
Mix on low speed until just combined. You will need 1 stick (½ cup) of room temperature, unsalted butter, for a nice and rich frosting. Bake in preheated oven for 25 minutes. In a large bowl, combine cake ingredients; Web 2 cups white sugar 2 eggs at room temperature 2 cups all purpose flour 2 teaspoons baking soda 20 ounces crushed pineapple including the juice for the frosting 8 ounces cream cheese at room. Add in ¼ cups of water to moisten the cake to the right consistency. Mix on low speed until just combined. For icing, in a small bowl, combine the cream. In a mixer bowl add the cake mix, eggs, softened butter, milk and crushed pineapple with juice. Spray a jelly roll pan with baking spray. Bake at 350° for 35 minutes.
