This latest round of winter weather dumped several inches of snow on our house in Asheville. It was the perfect opportunity to make hot chocolate, go sledding and play with dinosaurs in the snow. And, that's when my mom sent me this picture of a gorgeous pineapple upside down cake.
I love a classic cake, but I was snowed-in and I didn't have all the ingredients for a traditional pineapple upside down cake. What I did have was a 20 ounce can of crushed pineapple and a 3 year old's attention span to make a dump cake (about 4.5 minutes). Luckily, that's all it took to make this moist, delicious cake... no icing needed!
Pineapple Sheet Cake
- 2 cups all-purpose flour
- 1 (20 ounce) can crushed pineapple in juice
- 1 1/2 cups sugar
- 1/2 cup walnuts or pecans, roughly chopped
- 1/4 cup vegetable oil
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 eggs
- 1 teaspoon vanilla
- nonstick cooking spray
Preheat oven to 350 F. Grease a 9 x 13 pan with nonstick cooking spray. In a medium bowl, add flour, sugar, baking soda and salt. Mix to combine. Measure out the vegetable oil in a 1 cup measuring cup (or larger) and add 2 eggs and vanilla. Mix to combine.
Add oil mixture, crushed pineapple with juice, and nuts to the dry ingredients. Stir until just combined. Pour cake mixture into prepared pan. Bake for 30 minutes until cake tester comes out clean. Cool for 15 minutes and serve.