Pineapple Sheet Cake Recipe

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

 

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.

Course: Dessert

Cuisine: Southern

Servings: 20

Calories: 291 kcal

Author: Christin Mahrlig

Ingredients

• 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

Icing

• 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

Instructions

1. Preheat oven to 350 degrees and grease a 13X9-inch pan or a sheet pan.
2. 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.
3. 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.
4. Add the coconut to the icing. Pour icing over hot cake. Sprinkle with pecans. Let cake cool before cutting.