This Pineapple Sheet Cake is a sweet and decadent dessert that tastes just like a pina colada but in cake form!
Try making a homemade sheet cake from scratch with this easy recipe. Made with crushed pineapples and juice, this cake is perfectly moist, sweet, and super delicious. Top with a homemade glaze or frosting made with coconut and roasted pecans for a decadently sweet and simple cake. The perfect treat to serve this summer!
Pineapple Sheet Cake
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Best Sheet Cake Recipe
- The pineapple and coconut flavors are reminiscent of beaches and lounging by the pool.
- Pineapple Sheet Cake is a single-layer concoction that’s so moist that it could be eaten in a bowl with a spoon.
- The cake itself has little bits of crushed pineapple in every fork-full and a sweet, dense texture.
- The icing is part glaze and part frosting. It adds chewy coconut and crunchy pecans to the top and marries so seamlessly with the cake that it’s hard to tell where one starts and the other stops.
Ingredients & Variations
CAKE In this case, oil is used instead of butter or shortening, which produces consistently moist results, and a coarse crumb which is perfect for cradling the golden nuggets of pineapple. Don’t forget the crushed pineapple and the juice.
FROSTING The frosting is a glossy, thick-but-pourable cooked icing with a base of butter, sugar, and evaporated milk (which gives a more concentrated, slightly caramelized flavor than regular milk). When it comes time to frost the cake, pour it over the cake while it is still warm.
TOPPINGS Sweet shredded coconut and pecans, toasted to enhance their flavor. If not a fan of pecans, replace them with your favorite nuts and enjoy!
How to Make Pineapple Sheet Cake
This homemade pineapple sheet cake is a keeper.
- Mix cake ingredients until smooth and bake (per recipe below).
- Prep the icing and pour over the hot cake.
- Top with pecans and serve.
Once cooled and the icing sets, slice into this delicious cake and serve (if you can wait that long!).
Tips for a Moist Cake
- Do not overmix the batter. This can cause your cake to become too dense and chewy.
- Make sure all the ingredients are measured carefully. Check out this flour measuring guide to ensure the perfect amount of flour!
- Do not overcook the cake. Insert a toothpick. When it comes out clean the cake is ready.
- For leftovers, remember to cover tightly and store them in the refrigerator for up to 3 days. It can also be frozen and will keep in the freezer for a couple of months.
More Cake Recipes
- Chocolate Chiffon Cake – made from scratch!
- Pumpkin Roll Cake – a delicious sweet Fall roll
- Chocolate Chip Bundt Cake – simple yet irresistible!
- Lemon Blueberry Dump Cake – filled with juicy berries
Pineapple Sheet Cake
- Preheat the oven to 375°F. Grease a 15x10 inch pan.
- In a medium mixing bowl, mix together cake ingredients until smooth. Pour into prepared pan.
- Bake 20-24 minutes, until a toothpick comes out clean.
- While the cake is cooking prepare the icing. Combine sugar, butter, and evaporated milk and boil. Reduce heat and simmer for 10 minutes. Stir in the coconut.
- Pour icing over hot cake. Spread pecans on top. Cool and serve.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Recipe Adapted from Spicy Southern Kitchen