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Pineapple Sheet Cake Recipe

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.

Close-up of slice of Pineapple Cake.

 

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

 

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.

 

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.

Two Slices of 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.

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Try These Other Delicious Pineapple Desserts:

Pineapple Sheet Cake in 9x13-inch pan.

Watch the short video below to see how to make Pineapple Sheet Cake.

Close-up of slice of Pineapple Cake.

Pineapple Sheet Cake Recipe

Pineapple Sheet Cake, flavored and moistened with crushed pineapple and topped with a sweet icing laced with coconut is perfect for serving a large crowd.
PREP: 20 mins
COOK: 30 mins
TOTAL: 50 mins
SERVINGS: 20

Ingredients

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

Icing

  • 1 cup sugar
  • 1/2 cup Challenge butter, cut into chunks
  • 2/3 cup evaporated milk
  • pinch of salt
  • 3/4 cup sweetened shredded coconut
  • 1/2 cup toasted pecans, chopped

Instructions

  • Preheat oven to 350 degrees and grease a 13X9-inch pan or a sheet pan.
  • 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.
  • 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.
  • Add the coconut to the icing. Pour icing over cake. Sprinkle with pecans. Let cake cool before cutting.

Notes

Some people have reported that the icing seeps into the cake. To prevent this, let the icing cool a little before pouring it on the cake.

Nutrition

Calories: 291kcal
Author: Christin Mahrlig
Course: Dessert
Cuisine: Southern
Keyword: pineapple, Sheet Cake

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Originally published June 9, 2014.

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

Disclosure: The above link is an affiliate link.

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135 thoughts on “Pineapple Sheet Cake Recipe”

  1. Hi Christin!
    I was hoping to mail this to a friend for her birthday. Would the cake hold up for a few days without going mouldy/falling apart, provided I packed it carefully and sent it whole?
    Thanks for the advice!
    Taylor

  2. It’s a sin for a cake to be this good . I have almost OD’d on this cake. Just discovered the recipe this year & have made it 3 times. Absolutely divine and I’ve been baking more than 50 years.

  3. General Noriega

    Have yet to make anything off your website that was not met with rave reviews!! Needed to adjust the ingredients a little so that the cake could be dairy-free, gluten-free and soy-free to account for everyone’s food allergies. Even those who normally shy away from these allergen friendly foods tried it and loved it! 🙂 Made it as suggested by letting both the cake and frosting cool to room temperature before frosting the cake. And it worked great for me.

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