Pineapple Sheet Cake Recipe

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Pineapple Sheet Cake

Pineapple Sheet Cake flavored and moistened with crushed pineapple and topped with a sweet icing laced with shredded coconut, and sprinkled with pecans is a wonderful dessert to make to feed a crowd.

With the pineapple, coconut, and pecans it’s perfect for summer.

Pineapple Sheet Cake

Crushed pineapple and vegetable oil help the cake stay exceptionally moist so it can be baked well in advance. It’s super easy to make. No mixer needed. The icing does take 10 minutes of stir time, but that’s the most involved part.

Pineapple Sheet Cake

Oftentimes Pineapple Sheet Cake is topped with a cream cheese frosting, but this icing is made from butter, evaporated milk, and sugar. Basically the same ingredients you would use to make caramel icing. The coconut is added into the icing to give it some extra sweetness and a little texture contrast. You can mix the pecans into the icing as well, but I like to sprinkle them on top.

Pineapple Sheet Cake

Typically pineapple sheet cake would be baked in a sheet pan, but I baked mine in a 13X9-inch pan to give it a little more height. It’s so hard to take good pictures of flat cake! If you’re serving it at a potluck or picnic, a sheet pan is nice to use. It looks like more cake :) and is easier to slice into squares.

But anyway you cook it, Pineapple Sheet Cake is sure to be enjoyed by all. Except pineapple haters. I have a few of those in my family.

Pineapple Sheet Cake

Pineapple Sheet Cake Recipe
Recipe type: Dessert
Serves: 20
  • 2 cups sugar
  • 2 cups all-purpose flour
  • ½ cup vegetable oil
  • 2 eggs
  • 1 (20-ounce) can crushed pineapple with juice
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup sugar
  • ½ cup butter, cut into chunks
  • ⅔ cup evaporated milk
  • pinch of salt
  • ¾ cup sweetened shredded coconut
  • ½ cup toasted pecans, chopped
  1. Preheat oven to 350 degrees and grease a 13X9-inch pan or a sheet pan.
  2. Combine all cake ingredients in a medium bowl. Stir until evenly combined and then pour into prepared pan. Bake for 30-35 minutes if using a 13X9-inch pan or 20 -25 minutes if using a sheet pan.
  3. Make icing while the cake bakes. Combine sugar, butter, evaporated milk, and salt in a medium saucepan. Bring to a boil and then lower heat. Simmer and stir for 10 minutes.
  4. Add the coconut to the icing. Pour icing over hot cake. Sprinkle with pecans. Let cake cool before cutting.

Recipe adapted from Miss Mary Bobo’s Boarding House Cookbook: A Celebration of Traditional Southern Dishes that Made Miss Mary Bobo’s an American Legend

Sharing with the Weekend Potluck at The Country Cook

Disclosure: The above link is an affiliate link.

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70 thoughts on “Pineapple Sheet Cake Recipe

  1. I made this last week and toasted the coconut for the frosting and sprinked on top along with the toasted nuts. Very good.

  2. This cake is incredible! Moist, slightly spongy, and buttery tasting even though it uses oil. Yay! ;) Then when you add the icing, it becomes this ooey gooey slice of heaven. :) It’s fantastic warm, and it’s also just as moist and delicious cold out of the fridge. Thank you so much for sharing your recipe with us!

  3. I am wondering if you can substitute splenda for the sugar as we have a few diabetics over here? I sub it in most other dessert recipes, and they always turn out fine! Would hate to miss out on this delicious looking recipe of yours!

  4. I just made this cake and it is every bit as yummy as it looks in the picture, my pot luck is not until tomorrow, should I refrigerate over night or is ok to sit out?

  5. This cake looks divine! I want to make it for a pig roast we’re having next weekend. Would you make any alterations to the recipe to make an actual “sheet” cake? I’m guessing just decrease the baking time?

  6. Made this last weekend. It went together very easily, put it into a 13×9 pan. Toasted the coconut before adding it to the cooked frosting. My frosting did soak into the hot cake, but it still looked and tasted amazing! Thought of subbing brown sugar for half of the granulated sugar, either in the cake or frosting. Making it again this Saturday. I did note that other recipes did not use the oil.

  7. I made this today but I used condensed milk instead of evaporated milk because that is what I had in the pantry! I added about 1/4 cup of half & half and used the butter the recipe called for. I did cook and stir for 10 minutes. Mine came out thicker I imagine than the original recipe but when I put it on my cake right out of the oven, it held up and didn’t all sink into the cake. I also cheated and used a cake mix. I drained the pineapple to see how much juice there was and then I added just enough pineapple juice (water would also work) to equal the cup of liquid the cake mix called for. Looking at the pictures posted of the cake in the pan, I think mine might be a little thicker, I used a 9/13 cake pan. It is delicious. I’ll try the original recipe after I restock my pantry! I imagine it’s just as yummy.

  8. Love to try the cake . I love pineapple and coconut. Can the icing be made without the coconut? My friends birthday is coming up and I would love to make her this cake,but she done not like coconut? Love recipes!

      1. So glad to read your reply to this question…I was just getting ready to ask! (I love coconut but my hubby doesnt…but he absolutely LOVES pineapple so I have to make this for him soon!)

  9. My guess is that this cake is not worth trying because only one person tried it and said it was good. The rest of them just looked at it.

  10. I made the icing as directed, however it seeped into the cake and now I have coconut flakes just laying on top.

    What did I do wrong?

    1. Hmmm. Not sure. Was it really runny? It should have been thick enough that it wouldn’t have done that. I know you probably don’t want to make it again after that happened, but just wanted to suggest for other people making it that maybe it would be better to let the cake cool first and even let the icing cool some before pouring it on the cake. Sorry it didn’t turn out right for you.

      1. I just made it and it was a hit at church tonight!!! Sooo good! You have to cook the icing until it’s slightly thick. I turned my back waiting for it to come to a boil, & it was really bubbling! And I probably simmered it longer. I make German Chocolate Cake every year for my husband’s birthday, and the frosting is similar. I cooked it in a nonstick pan, so if your pan isn’t nonstick, be sure you keep stirring. Thanks, Christin, for sharing!!!

        1. I’m so glad it was a hit at your church Shirley! Thanks for the tip about cooking it long enough. Your husband is a lucky man to get German Chocolate Cake every year for his birthday :)

  11. Cake is my weakness and pineapple is my favorite, so this recipe is a home run for me!! Pinning and can’t wait to try it out at parties and BBQ’s this summer. Also, you are the only other “Christin” I have ever met :) Have a great weekend!

  12. Such a pretty cake Christin…I love the pineapple in the cake and the icing just look awesome…thanks for the recipe!
    Hope you are enjoying your week :D

  13. We love love love pineapple at our house so I know that this cake would be a hit! Especially with all the coconut and pecans – love these tropical flavors and it looks so moist and yummy!

  14. Hi, could you start with a box cake mix? If so, how would you modify it or could you just add the can of pineapple in addition to the package ingredients? Thanks!

  15. I am having a heck of a time deciding which one of these drool worthy pictures to post on pintrest!!! This sheet cake looks like it needs to get on my need to make recipe inbox. Wishing you a super day. Take Care, BAM

  16. I’ve never made/tried pineapple sheet cake before. But I love all manner of pineapple desserts so I’m sure I would love this. I sorta feel like I missed out all these years. I will definitely be trying this — I can’t get over how moist the cake looks, and that frosting is divine!

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