We all need revival every now and again, whether it be physical, mental, or spiritual. I think Big Red Kitchen needs a revival, she’s been a bit back-slidden of late. So I thought a revival would boost the kitchen soul. Kind of like a good old-fashioned Southern Baptist Tent Revival minus the long hell-fire sermons, women fanning themselves, and the occasional blurt of “Amen” and “Preach on Brother.” All eyes were on the Southern lady dessert parade.So to revive BRK, I am offering a week’s worth of delicious dessert dishes I remember enjoying as a young girl attending tons of church potlucks where the ladies set up tables inside the church basement laden with generous offerings of their labors. Pies, cakes, cookies, bars, brownies, and puddings. The men and children not missing what was carted in from car to church, always offered to hold the door, carry a dish, or set up chairs in hopes to spy the visual ambrosia of sweets. All eyes were on the Southern lady dessert parade. Most of the time I couldn’t hardly concentrate on the sermon as I was plotting which dessert I would choose- Miss Doris’ Banana Pudding, Miss Susan’s Pineapple Sheet Cake, Miss Jean’s Peach Cobbler, Miss Mary’s Velvet Almond Fudge Cake, or Miss Valerie’s Drippy Cake- I even prayed the preacher would hurry it up, cuz dessert was awaitn’.
Miss Susan’s Pineapple Sheet Cake
2 cups AP flour
2 cups sugar
2 tsp. baking soda
1/4 tsp. salt
2 eggs
20 ounce can (about 2 cups) crushed pineapple, in juice, don’t drain
1 tsp. vanilla
1/2 cup nuts- I left out due to allergies
Mix all together until smooth. Pour into greased 9×13 inch baking dish and bake in a 350 degree oven for 25-30 minutes or until a toothpick comes out clean. PLEASE SEE UPDATE BELOW!
Icing
8 ounces cream cheese
4 T. butter
3 cups confectioners sugar
1 tsp. vanilla
1/2 cup nuts- optional
Beat butter and cream cheese until smooth and creamy. Add Vanilla. Slowly add sugar and blend after each addition. Fold in nuts if desired. Ice cake while still a bit warm. Serves many as this cake is rich and sweet, so cut the pieces small as you can always have seconds.
UPDATE: 5/28/2012-
Some folks have commented that this cake has given them trouble, so I quickly made another and here are some tips that may help…
1. For high altitude baking help, go to highaltitudebaking.com.
2. I did mix all the ingredients together at once on medium speed for about 45 seconds. I used PAM on the dish.
3. Clear glass 9x 13 inch baking dishes, try lowering the heat to 325 and bake for 25 minutes- some have even reported up to 40 minutes in a clear glass dish- remember oven temps can greatly differ. Metal pans (which I used the first time) handled the 350 for 25 minutes- but I think clear glass is the best choice for this cake. Dark glass takes even longer than clear glass, so try 325 for a few minutes longer.
4. The texture of this cake has a coarse sticky sponge-like crumb. It is very rustic and may remind one of a less dense fruit cake. It is very different than any other cake texture I have tried. Even lovely without the icing and served warm with vanilla ice cream!
5. Please add the nuts if you can, I can’t- allergies. Also some said they added cinnamon or coconut too, give that a try, be creative. Some even made these into cupcakes!
6. If you have any questions, read through the comments first, I may have answered it already!
I feel terrible when folks say a recipe did not work out for them. I do my best to give the best instructions. Thank you all for your honest reviews and being kind with your critiques! This is a really nice cake, so give it a try with my updated tips. I hope this helps.
Ya’ll come back all week as Big Red Kitchen highlights a new dessert every day during Blog Revival Week. It’ll do your sweet-tooth soul some good. Bring your friends. Do I get an AMEN!
Happy Birthday Little Brother Rob!! Schplickitee-Schplaka Lagga Ding! Ding!
Robin Sue
250 Comments
I used pineapple juice in place of the vanilla and it was DELISH!!
This cake sounds amazing…I was wondering if you have ever tried making cupcakes out of this cake and if so how they turned out and any changes that would need to be made to do that successfully. If not, no worries…I ll give it a go. cant wait to try it!
Megan,
Another reader did, I don’t think she made any changes but maybe decreased the cooking time. Enjoy!
I turned the oven to 325 and baked in a mini cupccake/muffin tin greased for 9 min without any liners (wasnt sure if it would stick to liners so decided not to use any).. turned out fabulous! thanks for the recipe and whoever posted it on pinterest for me to find!!!
Thanks for coming back and sharing with us how you did this Megan! Great tip!
Loved the recipe. But your contraction is killing me. It is y’all=you all not ya’ll. I am a born & raised southerner & this gets me every time I see it.
I made this cake with a few modifications from other reviewers. First, I added 1/4 Cup Mayo. I made this in a 9×13 glass pan and cooked it on 350 for 15 minutes (because I was baking it with something else) then on 325 for 20 minutes. All of this resulted in a perfectly moist and delicious cake. We loved it and are adding it to our permanent recipe box.
This is amazing!! I dried off some pineapple thins and placed them on top of the icing as well. That extra pop of fresh fruit takes it to another level. Loved by all. Thanks!
The name of the cake is Pineapple Sheet Cake which usually means in all the recipes I have for sheet cake is you spread the batter onto a cookie sheet, that has sides of course, and you bake it. That is a sheet cake, therefore it would be shorter in stature and temp and baking time should come out accordingly for most everyone rather than add on more baking time. I would try that. I make dessert pizza and put the batter onto a cookie sheet and it bakes up really nice and raises up even a little taller than the sides of the pan.
I also make this cake and the real trick is making it in advance. If you want for special occasion, make 2 days ahead and refridgerate. The longer it sits the moisture and better it gets…try it!
when you say ‘mix all ingredients at once’ does that mean in an electric mixer? and for how long should I be mixing.
I’m very new at baking.
Yes in an electric mixer for about 30-60 seconds. Enjoy!
This is so easy…I always mix it by hand.
I have been making this cake for about 15 years. It is the one cake that is ALWAYS a huge hit. It is also known as Mexican Fruit Cake and absolutely is better the longer it sits. The 2nd and 3rd days (if it lasts that long) are the best! The cake is very dense and will tend to get very dark around the edges. I think that is the pineapple caramelizing. The constant for me is to use the exact same pan size every time. 9×13. If I use smaller, it doesn’t cook as fast in the very middle and gets darker on the edges. If I use bigger, it overcooks too. Also, NEVER use store bought icing. This cream cheese homemade icing is key for the overall taste. I need to try the cupcakes though!
My family has made this cake for years. We call it Chop Suey Cake. One fantastic cake.
I’ve made a variation of this cake for 35 years and we’ve always called it Granny Cake. One difference is that instead of frosting it, I boiled a syrup of 3/4 cup evaporated milk, 3/4 stick of margarine, 1/2 cup sugar and 1 teaspoon vanilla. Have this boiling and ready to pour over cake as soon as it comes out of the oven. The cake is sooooo good and moist.
Good thing it’s waiting for moderation as I forgot to say that I sprinkle 1/2 cup each of brown sugar and chopped nuts on top of cake before baking.
Wow! I am drooling after reading this gooey icing recipe. Yum!!!
This is fantastic!! So fast and easy to make! My family loved it…I baked mine in my stoneware 13×9 pan for 35 mins just kept checking it…it was fine!! Thank you for the great recipe!!!
OMG! I just made this cake & put it in the fridge for about an hour & couldn’t wait to taste it so I could comment… This is what I did…I only put in 1 1/2 cups sugar instead of 2 & added some coconut & 2 TBS mayo. I added walnuts in the batter also. I baked it at 350 for 40 mins in a 9×13 glass dish. I frosted it while it was still warm & toasted some walnuts & sprinkled them on top. I let it cool a bit longer & covered it with foil & put it in the fridge while still warm…like I said it’s only been in there for about an hour MOL & cut just a little piece of the corner & it is KILLER…still warm & the frosting was melting, but it is VERY good & very dense & very rich & sweet. A real good putluckl/bbq…any social gathering to share cuz I am sure it has a gazillion calories! I mean it has to since it taste so good. Right? Thanks for posting this recipe. I always read the reviews to all recipes & this one did scare me a little with so many mixed ones, but I’m glad I did. This will be my “go to” cake for any kind of gatherings…or just because…Thanks Pinterest!
Oh & Robin Sue!
Made this today and it turned out great!!!
Thank you so much for sharing this recipe! It was a hit with my family and I’m making it again for my sister’s wedding shower!
For your sister’s wedding shower! I am honored, thank you!
Robin
HOLY MOLEY!!!!!!!!! This cake is a hit. I made it tonight for our Sunday dinner and it was perfect! The cake was not overwhelmingly sweet and the icing was the perfect touch. I used pineapple juice instead of vanilla in the icing and it gave it the right punch. Thank you so much for sharing. My family appreciates it, and I am new hero for this one!
10 out of 10 for a recipe where I had all the ingredients in the pantry (yes inclu. crushed pineapple and walnuts:O). 10 out of 10 for simplicity (come on, measure all ingredients into a bowl and mix! – 5 minutes tops then 20 minutes in a greased 9 x 13 glass pie dish at 275 degrees Celsius and done). I made two cakes (being how simple it was to put together) for a 25 year anniversary morning tea for a work colleague and it got rave reviews. Disappeared in minutes. This is definitely a keeper. Top marks for a moist and delicious cake recipe. Thank you for sharing :O).
Thanks Anna! Glad it was a champion!!
I’ve made this cake at least 6 times since seeing it on here and it is my favorite cake! I make it as written (without nuts) and have not had any issues. Today I’m using a 10″ x 3″ round pan as a test for a birthday cake I need to make tomorrow. I’m using a flower nail and the wet terry cloth strips around the pan to keep it flat and cooked evenly throughout. I’ll post a picture later on my Pinterest page. Thanks for sharing the recipe for this delicious cake!
I’ve been making this cake for about 23 years… I’ve made it for a wedding and numerous potlucks, including my BUNCO group last week. I’ve NEVER made it when someone hasn’t asked for the recipe!! My recipe does include 1 cup of coconut and the 1 cup of walnuts.. which I have omitted at times.. I always toast coconut and put chopped walnuts on the top so those with allergies will know what’s in there..and the icing is to die for!! thanks for posting it so others can share in its goodness!! YUM!!!
I have had this cake before but never thought about trying to make it until I seen your recipe and how easy it is….I used half the icing recipe and poked some holes in the top and poured it over while it was still hot. Yum Yum….Thanks for the recipe.
This is an old standby for me. I’ve been making it for years and everyone always loves it. One very important note….if you choose to leave the frosting off…which I do when watching calories….the cake itself has NO fat! You’ll find that you’re not depriving yourself without the frosting. It forever remains moist and delicious.
I have been making this recipe since 1973, it was called Pineapple Pudding Cake because it is not quiet like cake. I love to whip the icing a little extra for volume and serve it cold in this warm weather. Everyone always loved it! Glad you have brought it back to share.
OHHH YUMMMMM my mom makes this and now I have the recipe and wont loose it on Pinterest!!!!! Any baker knows that all ovens are different and to check early on your first try and that you may have to leave it in a little longer!!!!! YUMMY
Have you ever tried making this using splenda for baking instead of the sugar? (Spouse is diabetic)
I have not tried splenda with this. If splenda works like sugar then I am sure it would work out fine. Enjoy!
I love this! A blog revival! Well, my blog needs that too. I’ve been traveling for a few weeks and have chosen to be on leave from my blogging commitment. But I’m feeling ready to begin again. I, too, grew up going to Southern church potlucks and revivals. Love your idea of a “revival!”
BTW, I saw your peach cobbler recipe on Pinterest and had to check it out. It is pretty much the one I grew up with from my mom and her family. Delicious! Thanks for the reminder! Haven’t made this one in a while, but I’m going to make it soon.
That’s the fun of blogging- you can take a break!
This cake has always turned out perfect for me (i do use self rising and skip the baking soda).
I had passed the recipe on to friends who have had trouble with it. Seems the big mistake that messes up the texture is, they used crushed pineapple in heavy syrup. I use the one in juice.
Consistently people help them selves to seconds of this dessert.
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