Pineapple sheet cake~

Yield: 18 servings

Measure Ingredient
2 cups Flour -- sifted
1½ cup Sugar
1 teaspoon Baking soda
12 \N Eggs -- well beaten
1 \N 8 oz pkg Cream cheese
1½ cup Confectioner's sugar
1 teaspoon Vanilla
1 \N 32 oz can Crushed pineapple,
\N \N Undrained
⅓ cup Margarine
½ cup Chopped nuts


Preheat oven to 350~. Sift flour, sugar and baking soda together. Set aside. Beat eggs, vanilla and crushed pineapple together. Slowly add flour mixture and beat until well blended. Pour into a 9 x 13-inch cake pan and bake for 25 minutes. Cool. Spread with Frosting. Serve cold. Serves 18-24.

FROSTING: Mix cream cheese, confectioner's sugar and margarine together until smooth. Frost cake and sprinkle with nuts.

Per serving: Calories 272⅒; fat 9.6g; cholesterol 143mg; carbohydrates 40.7g; dietary fiber 0.5g; protein 6.5g; sodium 157mg.

Typed for you by Marjorie Scofield 5/14/95 Recipe By : Home Cooking Magazine, April 95 From: Marjorie Scofield Date: 05-18-95 (159) Fido: Cooking

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