Pineapple Sheet Cake

Photo by Candy H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups sugar

  • 2

    cups all-purpose flour

  • 1/2

    cup vegetable oil

  • 2

    eggs

  • 1

    (20-ounce) can crushed pineapple with juice

  • 1

    teaspoon baking soda

  • 1

    teaspoon vanilla extract

  • 1/4

    teaspoon salt

  • Icing

  • 1

    cup sugar

  • 1/2

    cup butter, cut into chunks

  • 2/3

    cup evaporated milk

  • pinch of salt

  • 3/4

    cup sweetened shredded coconut

  • 1/2

    cup toasted pecans, chopped

Directions

1.Preheat oven to 350 degrees and grease a 13X9-inch pan or a sheet pan. 2.Combine all cake ingredients in a medium bowl. Stir until evenly combined and then pour into prepared pan. Bake for 30-35 minutes if using a 13X9-inch pan or 20 -25 minutes if using a sheet pan. 3.Make icing while the cake bakes. Combine sugar, butter, evaporated milk, and salt in a medium saucepan. Bring to a boil and then lower heat. Simmer and stir for 10 minutes. 4.Add the coconut to the icing. Pour icing over hot cake. Sprinkle with pecans. Let cake cool before cutting.

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