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.
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.