Pineapple Sheet Cake

Teresa Ambra

Pineapple Sheet Cake is heavenly! This exceptionally delectable cake is made moist by the addition of crushed pineapple, then it's frosted with a coconut-pecan icing that's absolutely delicious! Excellent option for company dinners and special occasions.

5 from 1 vote

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Prep Time 10

Cook Time 25

Total Time 35

Course Cakes and Cheesecakes, Dessert

Cuisine American

Servings

Calories 331 kcal

Equipment

1 11x17" cookie sheet pan jelly roll pan
1 large mixing bowl
1 sauce pan
2 wooden spoons
measuring cups
measuring spoons
1 nut chopper if nuts are not previously chopped

Ingredients

CAKE:

2 cups UNBLEACHED all-purpose flour
1 tsp. baking soda
1/2 cup canola oil or use coconut oil or avocado oil
2 cups granulated sugar
2 large eggs
16 oz. can crushed pineapple DO NOT DRAIN

ICING:

1 cup granulated sugar
1/2 cup unsalted butter (1 stick)
2/3 cup evaporated milk NOT sweetened condensed milk
1 cup coconut
1 cup walnuts or pecans, chopped

Instructions

CAKE:

Mix all ingredients together and pour into a greased and floured 11x17” pan.
Bake 25 minutes at 350°.

ICING:

Cook granulated sugar, butter and evaporated milk over low-medium heat for 10 minutes.
Add coconut and nuts.
Pour over cake while hot.

Notes

NOTE: I combined all the icing ingredients and cooked over low heat for about 10 minutes. But this is really better to cook the butter and milk separately and stir in the coconut and pecans after the sauce ingredients have cooked 10 minutes.

Nutrition

Calories: 331kcalCarbohydrates: 45gProtein: 4gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 31mgSodium: 87mgPotassium: 119mgFiber: 1gSugar: 35gVitamin A: 215IUVitamin C: 2mgCalcium: 41mgIron: 1mg

Keyword cake, caramel, coconut, dessert, pecans, pineapple

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