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 Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
- 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 hot cake. Sprinkle with pecans. Let cake cool before cutting.