Pineapple Sheet Cake with Cream Cheese Frosting (a.k.a. Mexican Fruit Cake)

After a couple of days of my computer not working very well, I'm finally able to post, I hope so anyway! I hope that you all are having a wonderful weekend and enjoying your favorite meals. I spent Saturday working in the garden, so today it was nice to have lunch at our church, where there was a nice Tex-Mex dinner being held! This was a fundraiser to send the kids to kids camp this summer. My contribution to the dinner was a Pineapple Sheet Cake, which is a recipe that I got from my Mother, and is a favorite anywhere I take it. It is also the easiest cake recipe I have! It's also a very moist, dense cake topped with my favorite Cream Cheese Frosting, which is so addictive and rich and even sinful! I don't know how long the recipe has been around, but it is a favorite of many that I know, so let's make it, OK? It can be made in a 9x13 cake pan , or a jelly roll pan, which is what I used for this one. It does equally well in either one.

Pineapple Sheet Cake ( a.k.a. Mexican Fruit Cake)

Grease and flour a 9x13 inch pan or a 11x15 inch jelly roll pan. This cake is acidic because of the whole can of pineapple, so I normally make it in a glass 9x13. But it's your choice.

Pre heat oven to 350 degrees. You will need;

2 cups flour

2 cups sugar

2tsp. baking soda

2 large eggs, beaten

1 large can crushed pineapple with juice (20 ounce)

1 tsp. vanilla

1/2 cup pecans or walnuts ( I use pecans)

In a large bowl, mix flour, sugar and soda. Add remaining ingredients and mix batter well. (Do not use electric mixer). The batter may bubble a bit because of the juice reacting with the soda. Pour batter into prepared pan and place in oven. A 9x13 pan will take about35-40 minutes to bake . A 11x15 inch pan will take about25 minutes. The cake gets really brown while baking so don't be alarmed. My picture didn't turn out for that. Remove from oven. Frost cake while warm.

Cream Cheese Frosting

8 ounces cream cheese, room temperature

3 cups powdered sugar

1 stick butter, softened (1/2 cup)

1 tsp. vanilla

1/2 cup chopped nuts

In a deep bowl, with electric mixer, beat all ingredients until smooth and creamy. Frost cake while warm. I usually don't add the nuts to the frosting, I sprinkle them on top of the frosting, but it's your choice. If possible, let cake cool before digging in! Oh, it's hard, especially if you lick that frosting off of your fingers! It's just so yummy and it gets really moist the longer you have it. After the first day, I usually keep it in the fridge. So give it a try, it's great for company too!See that creamy frosting? It's calling your name! What's your favorite cake to make?