Pineapple bars supreme
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Sugar |
| 2 | cups | Flour |
| ½ | teaspoon | Baking Soda |
| ½ | teaspoon | Salt |
| ½ | cup | Vegetable Oil |
| 2 | Eggs, Beaten | |
| 2 | 8 oz Cans Crushed Pineapple including juice (divide | |
| 2 | teaspoons | Vanilla |
| 1 | teaspoon | Lemon Extract |
Directions
Preheat oven 350. Measure 2 tablespoons crushed pineapple for frosting and set aside. Combine sugar, flour, soda, and salt in a mixing bowl. Add oil, eggs, pineapple, vanilla and lemon extract. Mix thoroughly. Pour batter into a well greased and floured 17x11 jelly roll pan. Bake 25-30 min or until pick comes out clean. Remove from oven and immediately frost with Coconutty Cream Cheese Frosting. Cool completely.
Coconutty Cream Cheese Frosting ¼ c. margarine, 1- 3 oz pkg cream cheese softened, 3 c. sifted powdered sugar, 1 tsp vanilla, 2 Tbls crushed pineapple (reserved from cake) 1 c. flaked coconut, ½ c. chopped nuts.
Beat margarine and cream cheese together. Add powered sugar, vanilla and pineapple. Beat until well blended and smooth. Stir in coconut and nuts.
Recipe by: Imperial Pure Cane Sugar Posted to bakery-shoppe digest V1 Number 021 by LVFG53A@... (MRS IRA M DENNIS) on Apr 10, 1997