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a slice of pineapple sheet cake topped with coconut pecan icing
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Pineapple Sheet Cake

Enjoy the flavor of the islands with this pineapple sheet cake! Transform simple pantry ingredients into a decadent tropical treat! Assembles in minutes!
Course Dessert
Cuisine American
Keyword How Do I Make Pineapple Sheet Cake, How To Make Pineapple Sheet Cake, Pineapple Sheet Cake, Pineapple Sheet Cake Recipe
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings 12
Calories 530kcal
Author Kathleen

Ingredients

Cake:

  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 (20-ounce) can crushed pineapple undrained
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Icing:

  • 1 cup sugar
  • 1/2 cup butter cubed
  • 2/3 cup canned evaporated milk
  • pinch salt
  • 3/4 cup sweetened shredded coconut
  • 1/2 cup toasted pecans chopped

Instructions

  • Preheat oven to 375ºF (190ºC). Spray a 15x10x1-inch baking pan with nonstick cooking spray.
  • In a medium mixing bowl, mix all cake ingredients until smooth. Pour into prepared pan.
  • Bake in the preheated oven for 20 to 24 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
  • While the cake is baking, make the icing. In a saucepan combine the sugar (1 cup), butter (1/2 cup), salt (pinch), and evaporated milk (2/3 cup). Bring mixture to a boil, then lower the heat and simmer for 10 minutes, stirring often, for 10 minutes. Stir in the coconut (3/4 cup).
  • Pour the icing over the hot cake. Sprinkle the top with pecans (1/2 cup). Allow icing to set and cool before cutting.

Notes

  1. Toasting the nuts- Be sure you take a minute to toast the pecans. It brings out their flavor and adds a bit of crunch. Spread the nuts on a baking sheet and put them in a 350-degree oven for 5-10 minutes, or they smell yummy.
  2. Pan size- For this recipe, however, I use a 15 x 10 x 1-inch baking sheet. If you don’t happen to have this size baking pan, do what my Mom does and bake it in a 9” x 13” pan. Cook until a toothpick inserted in the middle of the cake comes out clean.
    • Not all of us have sheet cake pans, first of all, but smaller pans mean thicker cake slices, and I think we can all agree that’s a good thing! It’ll just take a little longer to bake (~ 10 minutes)
  3. Icing – The real magic that makes this cake such a rich treat is pouring the icing over the cake while they’re both still nice and warm. The cake will still be steaming and porous which makes for a perfect sponge to soak up the icing.
    • Just make sure you wait to add the toasted pecans on top, rather than stirring them in with the coconut, so they’ll keep more of their crispy texture

Nutrition

Serving: 1/12 of the recipe | Calories: 530kcal | Carbohydrates: 77g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 52mg | Sodium: 252mg | Potassium: 111mg | Fiber: 2g | Sugar: 59g | Vitamin A: 310IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg