Pineapple Sheet Cake Recipe

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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 πŸ™‚ 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

Course: Dessert
Cuisine: Southern
Keyword: pineapple, Sheet Cake
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 20
Calories: 291kcal
Author: Christin Mahrlig
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.
Print Recipe


  • 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


  • 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


  • 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.


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.


Calories: 291kcal

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.

134 thoughts on “Pineapple Sheet Cake Recipe

  1. 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.

  2. 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! πŸ™‚ 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.

  3. I’ve made this cake twice in the past month. Oh, my goodness, I love it. By mistake, I purchased the unsweetened coconut instead of sweetened like the recipe called for. I love it & will stick with the unsweetened as the cake is very sweet to begin with. I think you could also get away with a little less sugar by 1/2 cup & still be OK. I even toasted the pecans which is very simple. This is such a moist cake and I love pineapple so it is just perfect! I even froze a few pieces to eat later!

  4. This is the third time I have made this cake and it has turned out great every time. We are waiting for it to cool right now. Luv, luv, luv this recipe. It is a winner. Barbara

  5. I agree. Not as flavorful as I expected. Heavy on sugar. Terribly sweet, but no pinapple flavor. It is as though the pinapple just turned into sugar. Wondering if lemon or amchur powder would perk it up.

  6. Delicious, moist cake, very easy to make. If you cook the icing 5 minutes longer, and let it cool completely, it will not seep through your cooled cake. Sometimes, when sugar comes into contact with heat, it will melt/dissolve. As a finishing touch, I toasted the pecans and lightly sprinkled them with sea salt. Thank you for sharing this marvelous cake recipe. My family loves it. πŸ’•

  7. Probably the best cake I have ever made. Easy as an be, just dumping all ingredients in one bowl. I was afraid the frosting was going to be too runny but ended up perfect. Why buy a cake mix when this is so easy. Will definitely make again.

  8. Can I use a boxed cake mix as long as I add the oil and other moist ingredients as well as the pineapple?

  9. I made this for my Dad’s 80th bday. I baked the cake according to recipe. Left it overnight in the pan, in my cold oven. I made the icing today and left it in the pot to cool while I ran some errands, then iced the cake when I got home. Perfect way to make this. The icing stayed on top and the cake was perfectly moist inside. My family raved about it!!! I will definitely make this again !!! Thanks for sharing this recipe!!!

  10. Maybe it was just me, but I felt this cake had no taste. It was not a hit at a fellowship meal at church. I should have tried it before taking it somewhere.

    1. I was concerned with the I ing too but it turned out fine. I think because I made the icing and sat it off the stove to finish baking the cake helped.

    2. I agree. Not as flavorful as I expected. Heavy on sugar. Terribly sweet, but no pinapple flavor. It is as though the pinapple just turned into sugar. Wondering if lemon or amchur powder would perk it up.

  11. Like some of the others commented, my icing soaked right into the cake. I love the way your icing looks in the picture, but mine didn’t look at all like that. I did put the icing on as soon as the cake came out of the oven. I also sprinkled more coconut on top, so that helped. I would suggest letting the icing and cake cool down before icing. The cake did taste really good, and my family loved it. I think it would be better, however, if it wasn’t quite so moist. This cake is very much like a wonderful cake called, “Do Nothing Cake,” which I have made several times, and I also found on the internet.

  12. I made this for the family. OMG, the best thing I ever put in my mouth. We refrigerated it and the next day heated each piece in the microwave for 25 seconds. It was awesome. My friend is adding it to her menu at her Diner. Again, AWESOME.

  13. I made this yesterday evening and I swear it tastes even better today! Maybe the pineapple had a chance to soak into the cake a bit more overnight? Anyway, my husband was too busy eating it and making yummy noises to do much more than give me a thumbs up at the time. Today, same thing!

    I shared some with my neighbor’s and got the same basic response. This is recipe is definitely a keeper! THX

  14. Can this cake be made ahead? I would like to bring it to an office party. Does it need refrigeration or can it just be covered and kept at room temperature?

  15. I don’t know what happened. I followed the recipe to the t but the cake didn’t set at all the edges were good but the center wasn’t cooked and I left it in 10 minutes longer. I double checked ingredients a couple times trying to figure it out.

    1. Did you use the right size pan and have you checked to make sure your oven temperature is correct. Sometimes ovens can get a little off. Get an oven safe thermometer and place it in the oven to see.

  16. Poke holes in the cake while its hot pour the icing on top
    I doubled the icing recipe when cooled some pour the rest on
    top sprinkle the toasted pecans

  17. This is the first time I have ever posted a comment on a blog but this cake warrants the effort. The first time I made this cake was for my daughter’s baby shower and I followed the recipe exactly. It was fantastic – everyone loved it! It was moist and delicious! I have since made it 6 to 10 times, however, I made butter icing with a little lemon juice and sprinkle coconut on top instead. I love that version too but they are both great!

  18. 3 cups sugar for cake and icing is too much, no matter how delicious it might be. It was easy to make, but the final product is gooey and lacks taste. Sorry.

  19. My mom used to make a very similar cake many years ago but after the icing was added, she would put it under the broiler for a couple of minutes. It was exceptial.

      1. You’re supposed to let it sit. It’s not going to immediately thicken after boiling . Just give it some time.

  20. I baked this today and I cannot wait until it cools to try it. I dumped all the ing. in a bowl and used the mixer. SUPER EASY!!! It looks amazing and I followed the directions to a T. It would make a wonderful cake for a crowd. I used the sheet pan and it looks so rich I inagine a small piece will do. I definitely will make next July for our family reunion. I know it will be a big hit.

  21. I’ve made this cake twice in two weeks. The first time I made half batch in a glass 7×10 baking dish. The last ten minutes of cooking time I added 1/2 cup of the coconut to the cake top and finished baking it. It was delish and I skipped the icing altogether. My family devoured it while it was still warm. I made full batch yesterday, with coconut ontop. Baked perfectly! I live in seattle and after reading all the comments, I think the humidity could effect how the cake bakes up, depending on where you live.

  22. i saw a recipe similar to this but it had lemon juice in the cake and icing. i love lemony flavors and my daughter loves pineapple. could i put some lemon juice in the recipe and, if so, how much please?

  23. I am not a blogger and I actually have made this cake three times now. I love the flavor but am having a hard time making it work as a dessert. The first time I made it as written with mixed reviews for a Global Gardening group I volunteer for made up mostly of children so I was not too surprised that it did go over so well. Then I made it for a BBQ but there was a lot of other desserts so when it didn’t get eaten I thought, Oh well. The last time, last weekend I made it as a layer cake with Caramel American Buttercream. I was just too wet and unappetizing, I really want this cake to work since I liked the flavor so much but I think maybe a whole can of pineapple maybe too much.

  24. I made this yesterday. I love pineapples and coconut. Just by mistake, (I misread the instructions) I mixed all the ingredients for the icing and brought to a boil. It was too late by the time I realized I was not supposed to. However my icing thicken up nicely and it stayed on top of the cake. I added some more coconut and pecans on top. It was delicious!

  25. Just made this for a family get together for Labor Day. Looks exactly like the picture, want to cut into it right now! Had a few pecans left over, added them to the little frosting left in the pan, tastes delicious! I let the cake and frosting cool some before frosting the cake

  26. I followed the instructions for the icing exactly as written, my icing soaked the cake and only the coconut flakes and pecans stayed on top. I am not sure what happened, it doesn’t look like your icing, however it is cooling right now, I hope it still tastes good, fingers crossed.

    1. A few people have commented that this happened, but said it still tasted very good. If you make it again, it might help to cook the icing a little longer or let it cool slightly before putting it on the cake. Hope you enjoy it anyways! πŸ™‚

      1. Hi Christin thanks for your response, and yes the cake was absolutely delicious. So if anyone runs into the same issue, don’t worry it will still be fabulous.

  27. I made this yesterday with gluten free flour (wheat causes me major intestinal distress) and it was wonderful!!! Even my family, who does not need to avoid wheat, loved it!

  28. This cake looks delicious. I plan to make it for a pool party – 20 people are attending. I am a bit confused about the icing. I would think you need to use icing sugar, not granulated sugar. Icing sugar makes a wonderful buttercream icing. I will be using icing sugar, which is the white fluffy sugar. I think I will cool the cake first and then apply the icing since the icing will disappear into the cake if it is just out of the oven because of the butter content.

  29. I am going to make this for our family reunion in at the end of June. I saw this recipe last week on Facebook & foolishly didn’t copy it. I’ve been looking for the recipe for several days now, & I’m so glad I found it.

  30. hi. I tried the cake today and it was yum. I wanted to know if I can use this cake for a wedding cake order I have next week? It’s a 5 tiered cake, serving a 100 people. So could I use this cake as one of the tiers? Maybe put the frosting in between each sheet cake? Will it hold up ? Would love to know what you think.

    1. I wish I could help you but I have zero experience making wedding cakes, so I really can’t say for sure. Your idea sounds really good though and if you try it, I would love to know how it turns out.

    2. Hello I tried out my idea and it was a big success. The pineapple cake with the coconut filling was crumb coated with pineapple flavoured buttercream and covered with fondant. Worked brilliantly. Everyone wanted to know what was this exotic flavour. They had never eaten such a gorgeous cake before. Thanks for the recipe.

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

  32. This cake is incredible! Moist, slightly spongy, and buttery tasting even though it uses oil. Yay! πŸ˜‰ Then when you add the icing, it becomes this ooey gooey slice of heaven. πŸ™‚ 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!

  33. 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!

  34. 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?

  35. 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?

  36. 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.

  37. 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.

  38. 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!)

  39. 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.

    1. Thats really rude “Lois” i would keep your rude comments to yourself and move along. Its cake for petes sake

    2. I will never understand why people say things just to be mean. It’s not nice to try and make people miserable just because you are. The cake IS delicious. Bake one, eat some…seriously…it’ll make you a much happier person.

  40. 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 πŸ™‚

  41. 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 πŸ™‚ Have a great weekend!

  42. 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 πŸ˜€

  43. 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!

  44. 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!

  45. 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

  46. 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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