Tropical Sheet Cake

I have cans of crushed pineapple in my pantry waiting to be used. I bought them to make pineapple jam for my CNY pineapple tarts, but my lazy bones kicked in and I didn't make any pineapple tarts this year. So, I went online to search for a quick and easy recipe for me to use up the crushed pineapple. I found this recipe very interesting, very easy to do and no butter and oil required. It really got me curious and hence I had to try this recipe.



Hmmm...this cake is very interesting indeed. The texture is spongy, moist and kind of sticky. A bit like eating "kuih" instead of cake. The sweetness is just nice but sure make a big cake. I gave half away because we couldn't finish the whole cake. Because I added coconut flakes and dried fruits, you can taste that in the cake too. I think the dried fruits gave this cake an extra sweetness.




I adapted the recipe from Beverly. Added a couple of things and change the baking time.



Ingredient:

(A)

• 2 cups all-purpose flour
• 2 cups white sugar
• 2 tsp. baking soda

(B)

• 2 large eggs
• 1 (20 ounce) can crushed pineapple, with juice
• 2 tsp. vanilla extract

(C)

• 1/2 cup sweeten coconut flakes
• 1/3 cup cut dried apricots
• 1/3 cup dried cranberries
• 1/3 cup raisins

Before in the oven for baking.

Method:

1. Preheat oven to 350'F (175'C). Line a 10 X 15 inch glass baking pan with wax paper, with more wax paper hanging up for easy removal.

2. In a large Pyrex glass bowl, add in (A). Whisk with a hand whisk until combined. In the middle, add in (B). Whisk the middle mixture until blended then blend it together with the flour mixture until combined. Add in (C). Stir to moisten.

3. Bake for 55 minutes. At 25 minutes, remove and cover the top with aluminum foil. Test with a toothpick to make sure it is cooked completely. Cool completely before storage. I keep it in an air-tight container in the refrigerator. It is nice eaten cold too.

Lastly, I want to wish all the mothers a HAPPY MOTHER'S DAY!! :) And Happy Mommy Day, Mom! :*