Pineapple Sheet Cake

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!

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Prep Time 15

Cook Time 35

Total Time 50

Course Dessert

Cuisine American

Servings serving

Calories 370 kcal

Equipment

9x13 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.

Keyword Pineapple Sheet Cake

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