Eggless Pineapple Sheet Cake | #ratingval# from #reviews# reviews | |
Prep time: 15 Mins
Cook time: 32 Mins
Yields: 24 Slices
Looking for a simple yet flavorful and delicious cake recipe to feed a crowd? Then this eggless pineapple sheet cake is the recipe to try.
- 2 cups all-purpose flour
- 2 cups white sugar
- 1/4 cup yogurt, plain
- 1/4 cup silken tofu (pureed)
- 2 teaspoons baking soda
- 1 teaspoon pineapple extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 can (20 ounces) crushed pineapple
- 1 cups walnuts, chopped
- 1 pack (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 3-3 and 3/4 cups confectioner's sugar
- 1 teaspoon pineapple extract
- 1/2 cup walnuts, chopped
- Preheat oven at 350F/180C for 15 minutes. Grease a jelly roll pan (15x10 inches) with non-stick cooking spray and set aside.
- In a large bowl combine together all the cake ingredients, except the nuts and beat well. Stir in the nuts too.
- Spread the batter into the prepared pan. Bake for about 30-35 minutes. I took out mine around the 32nd minute itself. I saw that the cake started pulling away from the sides of the pan.
- Let the cake cool in the pan itself on a wire rack.
- Meanwhile prepare the icing, by beating together the cream cheese, butter, sugar and pineapple extract; until nice and smooth. Spread over the cake and sprinkle with the chopped nuts.
- I would suggest reducing the quantity of sugar by 1/4 cup because I personally felt that the cake was quite sweet.