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Pineapple Sheet Cake

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Pineapple Sheet Cake flavored and moistened with crushed pineapple and topped with a sweet icing laced with shredded coconut, and sprinkled with pecans. A wonderful dessert to make to feed a crowd.

Ingredients

Scale
  • 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
  • 1 cup sugar
  • 1/2 cup 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. Combine all cake batter ingredients (2 cups sugar, 2 cups flour, 1/2 cup vegetable oil, 2 eggs, crushed pineapple with juice, 1 teaspoon baking soda, 1 teaspoon vanilla, 1/4 teaspoon salt) in a mixing bowl and stir until evenly combined.
  2. Pour batter into a greased pan and bake at 350°F for 30 to 35 minutes.
  3. While cake bakes, make icing by combining 1 cup sugar, 1/2 cup butter, 2/3 cup evaporated milk, and a pinch of salt in a medium saucepan.
  4. Bring icing to a boil, then lower heat and simmer, stirring constantly for 10 minutes.
  5. Stir 3/4 cup coconut into the icing.
  6. Pour icing onto warm cake and sprinkle with 1/2 cup chopped toasted pecans.
  7. Let cake cool before cutting.

Notes

Crushed pineapple and vegetable oil help the cake stay exceptionally moist so it can be baked well in advance. No mixer needed. This recipe is perfect for serving a large crowd and is ideal for summer gatherings.

Nutrition

Find it online: https://www.receipster.com/pineapple-coconut-pecan-cake/

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