Pineapple Sheet Cake

Teresa Ambra

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!

5 from 1 vote

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Prep Time 10

Cook Time 25

Total Time 35

Course Cakes and Cheesecakes

Cuisine American

Servings

Calories 325 kcal

Ingredients

CAKE:

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

ICING:

1 cup sugar
1 stick unsalted butter (1/2 cup)
2/3 cup Carnation evaporated milk
1 cup coconut
1 cup walnuts or pecans, chopped

Instructions

CAKE:

Mix and pour into greased and floured 11x17” pan.
Bake 25 minutes at 350°.[br]

ICING:

Cook 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 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-label]

Nutrition

Calories: 325kcalCarbohydrates: 43gProtein: 3gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 36mgSodium: 98mgPotassium: 204mgFiber: 1gSugar: 32gVitamin A: 200IUVitamin C: 3.3mgCalcium: 60mgIron: 1.1mg

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

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