Page Feedback

Enter Photo Contest

Pineapple Sheetcake

This is an old recipe my Mom used to make for the family. It came from my Aunt Marie. The dough used to be the hardest thing to make, but that was before Cuisinart. Now it's a snap. Enjoy."


1 3/4 cups all purpose flour
1 3/4 cups white whole wheat flour(or you can use all white flour)
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter (1 stick)room temperature
1 cup sugar
1 cup milk
1 egg beaten
Powdered sugar to cover

2 cans crushed pineapple
1 cup sugar
4 tbl. cornstarch


Place crushed pineapple with sugar and cornstarch in pan over low heat until thickened. Check frequently to keep from sticking. Once thickened, remove from heat and let cool.

In Cuisinart, place flours, salt, sugar, soda, powder and salt. Whirl around to mix together. Add butter cut into pieces, and whirl until incorporated into flour. Beat egg and add to milk. While Cuisinart is running, pour milk/egg mixture in through the top so it incorporates into a soft dough. Add more milk if needed. Remove dough to a floured board and divide in half. Roll out to fit the bottom of the sheet cake pan. Don't worry if dough comes apart, just pinch together as no one will see the bottom. Place thickened pineapple on top of the dough. Roll out the remaining dough for the top layer. Roll dough on to rolling pin, and unroll dough to cover the pineapple. If needed pinch together any areas that open up. Don't worry if it looks patched together, it will be covered with powdered sugar once cooled. Place in 350 degree oven for 25 minutes. Let cool on cooling rack. Once cooled, sprinkle with powdered sugar covering all of the dough. Enjoy!!

Back To Top



Nutritional Information
Per Serving

no nutrition information available

Version 3.5 now available for iOS, Android, and Kindle Fire!
Learn More