Pineapple Sheet Cake with Cream Cheese Frosting (AKA Mexican Fruit Cake)

I decided it was time to pull this Pineapple Sheet Cake from the archives and give it better picture. This is a very moist, delicious cake that was passed to me by my mother. My mom was not a pie person, so therefore during the holidays she would make cakes and cookies, but rarely a pie. This cake is a favorite of my husband , and it's always a hit wherever I take it. It's a perfect cake for a pot-luck, or a family dinner, or even to take to work. Even though the cake itself contains no fat, this is a very moist cake as long as you make it several hours before it is to be served. The crushed pineapple in the cake makes it very moist, and it just gets better every day that you have it. I hope you will enjoy it!

Pineapple Sheet Cake with Cream Cheese Frosting
From Lynda's Recipe Box, and my mother
(Note: the only pineapple I've found that DOES NOT work is from Aldi. It just didn't contain enough juice.)

Ingredients for cake:
2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
2 large eggs, beaten
1 (20 ounce) can of crushed pineapple with juice
1 teaspoon vanilla
1/2 cups chopped nuts, I usually use pecans or walnuts -optional

Preheat oven to 350 degrees F. Grease either a 9x13 inch pan or a 10x15 inch jelly roll pan. In a large bowl add the flour, sugar and soda and mix. Add all of the remaining ingredients and mix well. Bake for about 35-40 minutes for a 9x13 inch pan. (A 10x15 pan will take about 20-30 minutes). Remove from oven and cool. Can frost while cake is just warm.

Cream Cheese Frosting:
1 - 8 ounce cream cheese, softened
8 tablespoons unsalted butter, (1 stick), softened
3 1/2 cups confectioners sugar
1 teaspoon vanilla
about 3/4 cup chopped nuts, optional, but I always use them. Makes the cake extremely good.

Spread frosting evenly over cake and top with pecans or walnuts. Let it set for several hours before cutting so the pineapple will moisten the cake. Bet you can't eat just one bite- enjoy!