Pineapple Sheet Cake
Pineapple Sheet Cake is a moist, pineapple-studded cake drenched in a sweet, creamy coconut icing, with crispy toasted pecans on top. You’ll be dreaming of beach vacations and tropical cocktails after just one bite!
- 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
- 1 Cups Sugar
- 1/2 Cups Butter Cubed
- 2/3 Cups Canned Evaporated Milk
- Pinch Salt
- 3/4 Cup Sweetened Shredded Coconut
- 1/2 Cups Toasted Pecans Chopped
Preheat oven to 375 Degrees. Spray a 15X10X1 inch baking pan with nonstick cooking spray.
In a medium mixing bowl, mix together all cake ingredients until smooth. Pour into prepared pan.
Bake in preheated oven 20-24 minutes or until the top is golden and a toothpick inserted int the center comes out clean.
While the cake is baking, make the icing. In a saucepan combine the sugar, butter, salt, and evaporated milk. Bring mixture to a boil, then lower the heat and simmer for 10 minutes, stirring often, for 10 minutes. Stir in the coconut.
Pour the icing over hot cake. Sprinkle the top with pecans. Allow icing to set and cool before cutting.
Calories: 502kcal | Carbohydrates: 70g | Protein: 4g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 51mg | Sodium: 248mg | Potassium: 111mg | Fiber: 1g | Sugar: 54g | Vitamin A: 310IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 1.4mg