Pineapple Sheet Cake

Crushed pineapple and vegetable oil assist the cake live tremendously wet so it could be baked nicely in advance. It’s brilliant smooth to make. No mixer needed. The icing does take 10 mins of stir time, however that’s the maximum concerned part.

Oftentimes Pineapple Sheet Cake is crowned with a cream cheese frosting, however this icing is crafted from butter, evaporated milk, and sugar. Basically the identical components you will use to make caramel icing. The coconut is brought into the icing to present it a few greater sweetness and a touch texture contrast. You can blend the pecans into the icing as nicely, however I want to sprinkle them on top.

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.

  • 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 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


  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.
This article and recipe adapted from site.

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