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
- Strawberry Poke Cake
- Pumpkin Dump Cake
- Butter Pecan Praline Cake
- Pumpkin Better Than Sex Cake
- Sweet Potato Honey Bun Cake
- Oreo Dump Cake
- Twix Poke Cake
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Pineapple Sheet Cake
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.
Nutrition
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.