Hawaiian Sheet Cake

 

Ingredients

• 3

  cups Gold Medal™ all-purpose flour
• 1

  teaspoon baking soda
• 1

  teaspoon salt
• 1

  teaspoon ground cinnamon
• 1/4

  teaspoon ground allspice
• 1

  cup granulated sugar
• 1

  cup packed brown sugar
• 1

  cup vegetable oil
• 1

  cup mashed very ripe bananas (2 medium)
• 3

  eggs, beaten
• 1

  cup flaked coconut
• 1

  can (8 oz) crushed pineapple, undrained
• 1

  container (1 lb) Betty Crocker™ Rich & Creamy cream cheese frosting
• 1/2

  cup flaked coconut, toasted
• 15

  dried banana chips (about 1/2 cup), if desired

Steps

1 Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.

2 In large bowl, mix flour, baking soda, salt, cinnamon and allspice; set aside. In medium bowl, mix granulated sugar, brown sugar, oil, bananas and eggs with whisk. Add to flour mixture, stirring with whisk until blended. Stir in 1 cup coconut and the pineapple. Pour batter into pan.

3 Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour 30 minutes.

4 Frost cake with cream cheese frosting; sprinkle with toasted coconut. Top each piece of cake with 1 banana chip.