Pennsylvania Pete’s Pineapple Zucchini Sheet Cake – A Recipe That’ll Change Your Life
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, pineapple zucchini sheet cake, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Ok, ladies and gentlemen, this is a recipe for a pineapple zucchini sheet cake. And guess what? It’s good for you! And guess what else? it doesn’t taste like it is! This cake is moist, decadent, and very yummy. I LOVE the homemade frosting. Talk about a flavor festival in your mouth.
Now, this cake is quite large so I suggest halving the ingredients if you are simply making it to serve as dessert with dinner. However, if you are taking it to a church potluck or family reunion, by golly, make the whole gosh darn shebangs worth. I found that this sheet cake was super easy to make and it didn’t require any fancy footwork, which I love.
Recipe courtesy of My Baking Addiction.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.