It’ll soon be time to tell 2017 farewell, OR maybe to kick it in the behind and say, “Good riddance.” We aren’t there yet, though, so here we go with another #MFRWauthor 52-Week Blog Challenge theme in this blog hop.
Week 49: A Favorite Recipe
Today I’m choosing this recipe because it evokes happy memories.
The Pineapple Sheet Cake doesn’t have the texture of a regular cake. It’s more on the springy side. It’s made in a 15x10x1 inch pan—a cookie sheet type of pan. My boys never liked cream cheese, but they did like this recipe.
I looked online for a picture of the cake because I didn’t want to make one when I’m the only one here to eat it. Luckily, I found the recipe for “Pineapple Sheet Cake” at Taste of Home. However, my cooking time says 40 minutes where the online version says 35 minutes. Oh, and the online recipe calls for undrained pineapple where mine calls for drained. I don’t know if I wrote my recipe wrong, but I’m sure I followed what I had written. The comments on the recipe page are interesting. The page has some Test Kitchen Tips you might want to look at if you decide to make this cake. 🙂
Due to nut allergies, make sure everyone is aware of nuts in this product. I suppose the sprinkled nuts on top would be a giveaway. 0_o
This picture above looks like my homemade version. Perfect! Here you go:
2 cups flour
2 cups sugar
2 tsp. baking soda
1- 20 oz. can drained (undrained?) crushed pineapple.
1 cup chopped nuts
In a large bowl combine cake ingredients. Beat until smooth. Pour into a greased 15x10x1 inch baking pan. Cook 40 minutes. Check at 35 minutes as the online recipe says. It’s hard to tell when this cake is done because it is so springy. Pressing on it to test for the springiness, is usually how I checked for doneness.
1- 8 oz. cream cheese at room temperature
½ cup butter, softened.
1 tsp. vanilla
2 cups powdered sugar (confectioners’ sugar)
½ cup chopped nuts to sprinkle over the top.
Combine ingredients until smooth. Spread over cooled cake and sprinkle nuts over the top. Enjoy.
YUM. My family enjoyed this recipe for many years. ❤
Not to bore you, but here’s a little backstory:
I’ve had this recipe for so long, I don’t remember who gave it to me. I used to make this on occasion for my family, but often, I’d make it ahead and take it to our cabin in Pennsylvania when I knew my husband’s family would be there.
In the beginning, we all stayed in the small cabin on nineteen acres of land in the Allegheny National Forest. When they got older, the kids slept upstairs in sleeping bags on the floor. The upstairs was not much more than a half-finished attic with pull down stairs. If Grandpa was there, he slept in his bed up there. One couple slept in the tiny bedroom in twin beds downstairs. A single family member slept on the pull-out sofa bed in the living room, and another couple slept in their camper. What fun we had back then!
The picture above is what U.S. Route 62 looks like on the way. It isn’t fun in the winter or in the fog. The last time I visited the area was around 2006.
Meaty Macaroni Bake was another recipe my sister-in-law and I would make, which went a long way for three hard-working men, four growing boys, and one niece. My apologies for digressing, but I imagine many of our favorite recipes have a story or two, to go along with them.
After many years, and as all the kids grew older, my husband and I bought our own place on a couple acres a short walk away. We enjoyed having our own space, and two bedrooms. My ex-husband still has it along with the other nineteen acres with his brothers. No, the log house below is not what we had.
Book three, Christmas at Love House: A Bittersweet Interlude, takes place in this area with a log house like I would’ve loved. Hence, Love House. Love House got it’s name in book two. I’m not trying to promote this book to y’all. I’m only stating a fact that the area was the perfect place for this story.
This is a Blog Hop, and there are other authors participating. I can’t wait to check out their favorite recipes. Come along?
Many of us at Marketing for Romance Writers wanted this challenge to continue next year. I had a hard time thinking of topics myself, but a handful of other authors had a long list of ideas. I did suggest that we use one topic in particular over again. We’ll have to see if it gets added. 😉
Thanks for joining us today. Happy Cooking.