I don’t know about you, but I feel like this year is already flying by! It’s almost May! I don’t know where the time goes. Easter was just a short time ago and Mother’s Day is just around the corner. I made this sheet cake for Easter and shared it with a couple of my neighbors as it definitely made more than we could eat. I also made another dessert for my Easter table. But, if you are hosting Mother’s Day this cake would certainly make a nice addition to your menu. It’s easy to make, large enough for a crowd, and sweet, but not over the top sweet.
INGREDIENTS
2 cups all purpose flour
2 cups sugar
2 large eggs
1 cup chopped nuts (I used pecans)
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 can (20 ounces) crushed pineapple, not drained
CREAM CHEESE ICING
1 (8 ounce) cream cheese, softened
1/2 cup butter, softened
3 3/4 cup confectioners sugar
1 teaspoon vanilla extract
1/2 cup chopped nuts
DIRECTIONS
Preheat oven to 350 degrees. In a large bowl combine cake ingredients, beat until smooth. Pour into a 9 x 13 greased baking dish. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
FOR THE ICING
Combine the cream cheese, butter, confectioners sugar and vanilla until smooth. Spread over cooled cake and sprinkle with nuts.
Enjoy!
