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Pineapple Sheet 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.

Course Dessert
Cuisine Southern
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 20
Calories 291 kcal
Author Christin Mahrlig

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

  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.
Nutrition Facts
Pineapple Sheet Cake Recipe
Amount Per Serving
Calories 291
* Percent Daily Values are based on a 2000 calorie diet.