Cake Central › Recipes › Pineapple Sheet Cake I

Pineapple Sheet Cake I

A moist pineapple cake with a nutty coconut frosting. This is a wonderfully rich cake, best if made the day ahead.

Pineapple Sheet Cake I


  • 2 cups all-purpose flour 1 1/2 cups white sugar 1 1/2 teaspoons baking soda 1/4 teaspoon salt 2 eggs, beaten 1/2 cup vegetable oil 1 (20 ounce) can crushed pineapple, with juice 1 teaspoon vanilla extract 1/2 cup white sugar 1/2 cup chopped pecans 1/2 cup butter 1 (5 ounce) can evaporated milk 1 teaspoon vanilla extract 1 cup flaked coconut


1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.

2 In a medium bowl, stir together the flour, sugar, baking soda and salt. Add the eggs, oil, pineapple and vanilla, mix until well blended. Pour into the prepared pan.

3 Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean.

4 To make the topping: In a small saucepan, combine 1/2 cup sugar, pecans, butter, evaporated milk, 1 teaspoon vanilla and 1 cup coconut. Cook over medium heat, stirring occasionally, until the mixture thickens. Poke holes in the cake with a fork, then pour the warm mixture over the cake.


There are no comments yet
Cake Central › Recipes › Pineapple Sheet Cake I