Pineapple Sheet Cake I

Pineapple Sheet Cake I

29 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    1 h
WYJAC
Recipe by  WYJAC

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

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Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch cake

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Directions

  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.

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Reviews (29)

Rate This Recipe
AINSLEIGHSGRAN
12

AINSLEIGHSGRAN

This is a great cake. I've made it twice and the second time I added about 2 tbl pineapple juice to the icing. Let the cake cool before pouring on icing and also, let the icing cool to "warm". Thanks Jackie !

ashley21
6

ashley21

I followed this recipe exactly except I did not have the pecans for the topping so I just left them out. It came out fantastic. It was super moist and sweet. Highly recommend. Thank you for posting.

KUL567
6

KUL567

I think this recipe is really delicious and I was very impressed with it. The frosting is more a glaze then a full blown frosting but tastes delicious. It's absolutely better the next day so make it ahead of time. Great Recipe!

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 247 cal
  • 12%
  • Fat
  • 13.5 g
  • 21%
  • Carbs
  • 30.2 g
  • 10%
  • Protein
  • 2.6 g
  • 5%
  • Cholesterol
  • 29 mg
  • 10%
  • Sodium
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

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Carrot Pineapple Cake I

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Pineapple Upside-Down Cake III