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Hawaiian Sheet Cake

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Hawaiian Sheet Cake
  • Prep Time 15 min
  • Total Time 2 hr 30 min
  • Servings 15
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This sheet cake offers all of the flavors of the tropics with key ingredients like coconut, banana and pineapple.

Ingredients

3
cups Gold Medal™ all-purpose flour
1
teaspoon baking soda
1
teaspoon salt
1
teaspoon ground cinnamon
1/4
teaspoon ground allspice
1
cup granulated sugar
1
cup packed brown sugar
1
cup vegetable oil
1
cup mashed very ripe bananas (2 medium)
3
eggs, beaten
1
cup flaked coconut
1
can (8 oz) crushed pineapple, undrained
1
container (1 lb) Betty Crocker™ Rich & Creamy cream cheese frosting
1/2
cup flaked coconut, toasted
15
dried banana chips (about 1/2 cup), if desired

Directions

  • 1 Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.
  • 2 In large bowl, mix flour, baking soda, salt, cinnamon and allspice; set aside. In medium bowl, mix granulated sugar, brown sugar, oil, bananas and eggs with whisk. Add to flour mixture, stirring with whisk until blended. Stir in 1 cup coconut and the pineapple. Pour batter into pan.
  • 3 Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour 30 minutes.
  • 4 Frost cake with cream cheese frosting; sprinkle with toasted coconut. Top each piece of cake with 1 banana chip.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
529
Daily Value
Total Fat
24g
0%
(
Saturated Fat
5g
0%
)
Sodium
350mg
0%
Total Carbohydrate
77g
0%
(
Dietary Fiber
2g
0%
)
Protein
4g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Fruit; 3 1/2 Other Carbohydrate; 4 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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