The Family Cookbook: Pineapple Nut Cake

This recipe comes from my mom. It makes a large sheet cake, perfect for potlucks and barbeques. With the flavors of banana, pineapple, brown sugar, and pecan it's sure to be a pleaser.

The instructions are straightforward enough that I don't think this one needs a re-write. There are a couple of things I'll go over, but that's it!

If you've been with me for any length of time you know I don't think shortening is fit for human consumption. I would swap the shortening for butter.

A No. 2 of crushed pineapple means a #2 can. That's about 20 ounces or around 2 1/2 Cups. The recipe doesn't mention draining the juice, so I would just leave it in.

An 16x18 inch cake pan is not a standard size. I think this may be a typo. The closest standard size pan is a half-sheet pan which is 13x18 inches. I think that is what was intended. Don't have a half-sheet pan? I don't either! But here are a couple of handy websites for understanding how much cake pans hold and how to cut down a recipe to fit the pans you have. Cool, huh?

I think that covers everything! I would love to hear from you if you try it!

Thanks for being here! See you soon!