Quick Cookie Sheet Cake
A quick and easy cookie sheet cake filled with raisins and cinnamon, perfect for a sweet treat that’s simple to prepare and ideal for sharing with friends.
Ingredients
Instructions
- Mix together dry ingredients; cook raisins and water together in a high-sided pan.
- Add margarine and soda to hot mixture until margarine melts.
- Remove from stove.
- Add dry ingredients to the pan, stirring, then add beaten egg.
- Mix until well blended.
- Spread in a greased large cookie sheet and bake for 20 minutes at 350°F.
- While still warm, spread with butter and powdered sugar.
Tips & Substitutions
For a richer flavor, consider adding chopped nuts or chocolate chips to the batter. If you don’t have raisins, dried cranberries or chopped dates can work as substitutes. Ensure the margarine is fully melted before mixing to create a smoother batter. For a fun twist, try adding a pinch of nutmeg alongside the cinnamon for added warmth. This cake pairs beautifully with Simply Sensational Herbed Nuts for a delightful snack spread.
Serving Suggestions
Serve this delicious cookie sheet cake warm with a spread of butter and a dusting of powdered sugar for extra sweetness. It makes a great addition to brunch or as a dessert after a hearty meal. Pair it with a scoop of vanilla ice cream or a side of fresh fruit for a balanced treat. For a fun twist, enjoy alongside Fair Corn Dogs for a unique flavor combination.
Storage & Reheating
To store leftovers, cover the cooled cookie sheet cake with plastic wrap or transfer individual pieces to an airtight container. It will stay fresh at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. Reheat slices in the microwave for about 10-15 seconds or enjoy it cold for a quick treat.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Cookie Sheet Cake contains roughly 1066 calories, with 18g protein, 170g carbohydrates, and 36g fat. It is an excellent source of iron (36% of the Daily Value), protein (35% of the Daily Value), and calcium (27% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 913mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe, but it may change the texture slightly, making it denser. To maintain moisture, consider adding a tablespoon of milk or an extra egg if needed. Whole wheat flour adds a nutty flavor and is a healthier option, fitting well within vegetarian recipes.
How can I make this cake gluten-free?
To make this cookie sheet cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that your baking soda is also gluten-free. The texture may differ slightly, but you should still achieve a delicious cake. Be sure to check all other ingredients for potential gluten content.
What can I do if I don’t have margarine?
If you don’t have margarine, you can use an equal amount of unsalted butter or coconut oil as a substitute. Both options will give a rich flavor. For a dairy-free version, opt for a plant-based butter alternative. Just ensure it melts easily to blend well with the other ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).