Hawaiian Sheet Cake – A Bonus Recipe

P Cake

We’ve been getting pounded with snow in Michigan.  I do love it, but at times I think about warmer weather and what it would be like just to have a little break from the cold snow, to enjoy the sun, just for a little while.  Maybe in….Hawaii?!

When my husband was growing up, his Uncle was in the army.  He was stationed in Hawaii for about six years.  During that time, my husband’s family took a once in a lifetime trip and went to visit.  For a week, amongst many other things, they got to swim on the secluded beaches that were for military only, they hiked and explored the natural wonders of the islands and even toured the Dole Pineapple Factory.  He said he’ll never forget that trip, all the adventures, the way he remembers them as a nine-year old boy.

This recipe came from that trip to Hawaii.  My husband’s Grandmother and his mother made this recipe for years.  It was such a favorite of my husband’s that he actually chose it as the groom cake at our wedding.

Hawaiian Sheet Cake

Cake

  • 1 large can of crushed pineapple, with juice
  • 1 stick butter, melted
  • 2 cups sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 1/2 cups flour
  • 1 tsp soda
  • 1 tsp salt (scant)
  • 1/2 cup sour cream

Frosting

  • 1/3 cup milk
  • 1 stick butter
  • 1 box powdered sugar (4 cups)
  • 1/2 cup or more chopped nut meats (macadamia preferred)

For Cake: Heat crushed pineapple with juice and stick of butter.  Remove from heat.  Add sugar and beat in eggs, one at a time.  Stir in vanilla.  Beat in flour, soda and salt.  Stir in sour cream.  Pour into a prepared cookie sheet and bake at 350 for 20 minutes or until golden brown.

For Frosting:  Add milk and butter to saucepan.  Bring to a boil.  Remove from heat and add 1 box powdered sugar.  Spread onto cake when still warm.  Top with nuts.

Melted butter and pineappleI started out by melting 1 stick of butter and the crushed pineapple on the stove top.

Pineapple and sugarI removed it from the heat and whisked in the sugar.

Pineapple butter and eggsThen I added the eggs, one at a time, and the vanilla.

Dry ingredientsI then added all of the dry ingredients.  Once they were incorporated, I mixed in the sour cream.

BatterIt was ready to be poured into the greased cookie sheet and go into the oven.

BakedI baked it for 20 minutes at 350 degrees.  The edges were just beginning to brown and my toothpick came out clean so I pulled it out of the oven.

P - Frosting1While the cake was cooling, I began preparing the frosting.  I added milk and butter to my saucepan and brought it to a boil.

P - Frosting2Then I pulled it off the heat and slowly started adding the powdered sugar.  The recipe calls for a “box” of powdered sugar.  I looked it up and the equivalent was 4 cups, so that’s what I put in.

P Frosting3It made a nice thick frosting.  I made sure to put it on the cake while it was still warm so that it would spread easily.

P - WalnutsThe last thing that needed to be added was the nuts.  While the recipe suggests macadamia nuts, it was always served with walnuts at our family functions, so that’s what I used.  Any kind would be fine.  I cut them into pieces and sprinkled them on.

P SliceIt’s a deliciously moist and elegant cake.  One that serves a crowd!

HSCSo if you’re wishing for a little taste of warmer weather, turn your Pandora radio onto tropical, ukulele music.  Jack up your thermostat and put on your grass skirt.  Whip up a Hawaiian Sheet Cake and “get away” from the cold and snow for just a little while!

Happy Baking!

Wendy

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