Pineapple Sheet Cake

• Vegetarian

• Produce

  • 1 (20-ounce can Pineapple, with juice

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 2/3 cup Evaporated milk

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/4 tsp Salt
  • 1 pinch Salt
  • 3 cups Sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Nuts & Seeds

  • 3/4 cup Coconut, sweetened
  • 1/2 cup Pecans, toasted

• Dairy

  • 1/2 cup Challenge butter

Found on spicysouthernkitchen.com

Ingredients

• 2 cups sugar
• 2 cups all-purpose flour
• ½ cup vegetable oil
• 2 eggs
• 1 (20-ounce) can crushed pineapple with juice
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 cup sugar
• ½ cup Challenge butter, cut into chunks
• ⅔ cup evaporated milk
• pinch of salt
• ¾ cup sweetened shredded coconut
• ½ cup toasted pecans, chopped

Directions

• Preheat oven to 350 degrees and grease a 13X9-inch pan or a sheet pan.
• Combine all cake ingredients in a medium bowl. Stir until evenly combined and then pour into prepared pan. Bake for 30-35 minutes if using a 13X9-inch pan or 20 -25 minutes if using a sheet pan.
• Make icing while the cake bakes. Combine sugar, butter, evaporated milk, and salt in a medium saucepan. Bring to a boil and then lower heat. Simmer and stir for 10 minutes.
• Add the coconut to the icing. Pour icing over hot cake. Sprinkle with pecans. Let cake cool before cutting.