Sheila's Beet Cake
This recipe may easily be doubled and baked in a 9×13-inch baking dish. Extend the cooking time a few extra minutes if doing so. Sheila likes to dust the cooled cake with a bit of confectioner’s sugar. We enjoyed it as is.


  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup nuts, chopped (walnuts or pecans work well)
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ cup canola oil
  • ½ cup crushed pineapple (do not drain)
  • ½ cup small curd cottage cheese
  • ½ cup diced cooked beets (Sheila often uses canned; I used fresh cooked.)


  1. Preheat the oven to 350 degrees F, and grease an 8-inch square baking dish. (If you don’t have this size pan, a 9-inch round cake pan will also work.)
  2. In a large bowl, mix together the dry ingredients. In a separate bowl, mix together the wet ingredients. Make a pool in the center of the dry ingredients and add the wet ingredients, stirring to combine.
  3. Bake for 35 minutes or until the center of the cake is just cooked through. As all ovens vary, check a few minutes early so as not to dry out. Conversely, allow a few extra minutes if needed.

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