Pineapple Sheet Cake
Pineapple Sheet Cake is a recipe I’ve been making for over 35 years. It’s a quick and easy cake where you mix everything in one bowl and bake it. Then you top it with a boiled coconut-pecan icing right after it comes out of the oven. It’s very similar to my Texas Tornado Cake but instead of using a can of fruit cocktail in the batter, this cake uses crushed pineapple instead. It is amazingly delicious.
Pineapple Sheet Cake was one of the first recipes I collected way back in the day. I made it frequently in the early days of our marriage because it was so easy even a truly novice cook could do it! My husband always loved this cake because pineapple is one of his favorite fruits. He’s never enjoyed dry cakes and this one is super moist. It’s great with a dollop of ice cream on top too, especially just out of the oven!
If you’re looking for a great company dessert that’s incredibly easy, then Pineapple Sheet Cake is the one for you! The taste and texture is lovely and the moistness of the cake can’t be beat. Enjoy.
Pineapple Sheet Cake is one of the best desserts you’ll ever sink your teeth into.
Pineapple Sheet Cake is a pineapple lover’s delight!
This cake is great right out of the oven and served with ice cream.
Here’s what I did.
I used these ingredients for the cake.
Place UNBLEACHED all-purpose flour in a mixing bowl. Bleached flour toughens baked goods. Add sugar, baking soda, egg and oil.
Add UNDRAINED crushed pineapple.
Stir ingredients with a wooden spoon to combine. Pour batter into a greased 10×15″ glass baking dish or an 11×17″ baking pan.
Bake at 350 for about 25-30 minutes until a toothpick inserted in center comes out clean.
While cake is baking, prepare icing. I used these ingredients for the icing.
Melt butter. Add evaporated milk. Bring to a boil over low-medium heat for about 10 minutes.
Stir in coconut and nuts. (While I cooked everything together all at once, it’s better if you do it according to the original instructions).
Pour icing over top of hot cake.
Pineapple Sheet Cake is moist and gooey–not dry like some cakes can be.
This is a great dessert for the holidays, too. Quick and easy.
Here’s the recipe.
PINEAPPLE SHEET CAKE
(Recipe adapted from Sandy Weikel when we attended First Baptist Church of Indian Rocks, Largo, FL)
- 2 cups Gold Medal UNBLEACHED all-purpose flour
- 1 tsp. baking soda
- ½ cup canola oil
- 2 cups sugar
- 2 eggs
- 1 large can crushed pineapple (DO NOT DRAIN)[br]
- 1 cup sugar
- 1 stick unsalted butter
- 2/3 cup Carnation evaporated milk
- 1 cup coconut
- 1 cup chopped walnuts or pecans
- Mix and pour into greased and floured 11×17” pan.
- Bake 25 minutes at 350°.[br]
- Cook sugar, butter and evaporated milk over low-medium heat for 10 minutes.
- Add coconut and nuts.
- Pour over cake while hot.
Every bite of Pineapple Sheet Cake will have you drooling.
Crushed Pineapple makes this cake incredibly moist and sweet.