Pineapple Sheet Cake

Jump to Recipe

This pineapple sheet cake is super moist and filled with coconut and crushed pineapple. The sheet cake is then topped with crunchy pecans in a shredded coconut and brown sugar mixture. A fast and easy sheet cake recipe that’s great for sharing!

Recipe Highlights

How it taste: The pineapples provide not only their flavor but they create a super moist texture in the pineapple sheet cake. The cake portion isn’t very sweet itself. The majority of the sweetness in the cake comes from the topping which feature shredded coconut and pecans. It’s very similar to the filling of a German chocolate cake.
Skill level: A very beginner friendly sheet cake recipe. The directions are very simple and you’ll only need a few ingredients. It’s very likely the rest are already in your pantry.
Storage: The pineapple sheet cake is best store in the fridge. I do recommend allowing to come to temperature when you remove it from the refrigerator before serving. This will allow the topping to have the best texture.

Ingredient tips

Pineapple: For ease, fresh pineapple is not ideal for the recipe. Canned crushed pineapple is perfect and super quick.
Sugar: You’ll need both granulated sugar and light brown sugar for the recipe. The brown sugar is used for the topping and granulated is used for the bottom.
Coconut: Sweetened shredded coconut is used but you can sub for unsweetened if you’d like. I find the sweetened coconut to give more of a punch of flavor in place of the unsweetened.
Flour: All-purpose flour only for the recipe. Changing the flour will change the recipe drastically. You are welcome to use the recipe as a guide and to make adjustments if you would like to use a different flour.

How To Make Pineapple Sheet Cake

Mix together the dry and wet ingredients. Pour the batter in the baking pan then allow the cake to cook until completely finished.
While the pineapple sheet cake is baking, make the topping.
Combine all the ingredients into a pot minus the coconut and pecans. Allow the ingredients to melt together, then add in the shredded coconut and chopped pecans.
When the cake has finished baking, add the topping then spread it out.
Allow the cake and topping to cool completely before serving.

Variations

In place of the topping, you have the variation of a buttercream frosting or a simple icing. The buttercream can be homemade or store-bought. But for the icing, you can use this recipe here because the cakes are the same size.

Storing the pineapple sheet cake

Because of all the moisture in this cake, I wouldn’t recommend leaving it on the counter more than the first day you make it. Store in the fridge for up to 3-4 days in an airtight container with a lid. Allow to come to room temp before serving the leftovers.

Frequently Asked Questions (FAQs)

Can I make the cake ahead?

Sure! You can make the cake in entirety ahead of time and serve later. As mentioned above, allow the cake to come to room temp before serving and you’re good to go!

Can I swap out the crushed pineapples for fresh?

No, this isn’t the recipe for that. You want the pineapples crushed and you want the juice from the crushed pineapples.

Can I use a different nut for the recipe?

Sure, pecans and walnuts both will work for this recipe. You can also skip the nuts entirely and add in equal parts of extra coconut.

Cake recipes to try next

Follow Sugarless Crystals on Pinterest & Instagram for all my recipes!

Pineapple Sheet Cake

No ratings yet

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Pineapple Sheet Cake

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: serving

Calories: 370kcal

Equipment

9×13 baking pan

Ingredients

Wet ingredients

1 cup granulated sugar
2 large eggs
20 ounce crushed pineapple
1 teaspoon vanilla extract

Dry ingredients

2 cup all-purpose flour 240g
1 teaspoon baking powder
1/2 teaspoon salt

Topping

1/2 cup brown sugar
5 tablespoon butter
1/4 cup heavy cream
1 cup sweetened shredded coconut
1 cup pecan chopped

Instructions

Preheat the oven to 350℉.
Mix together all the wet ingredients. Do not drain the pineapples, use the juice as well. In another bowl, mix together the dry ingredients. Combine the dry and wet ingredients.
Pour the batter into the baking pan. Bake for 30-35 minutes or until a toothpick comes out clean in the middle.
While baking, melt down the ingredients (minus the coconut and pecans) on a medium heat on the stove top in a pot for the topping. Once melted and combined, fold in the coconut and pecans.
When the cake is finished cooking, pour the topping on and spread it out. Lastly, allow the cake and the topping to fully cool before serving.