Pineapple Sheet Cake I Recipe
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Pineapple Sheet Cake I

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

Rating: This weblink has been rated 25 times with an average star rating of 4.7 Read Reviews (24)

Rate/Review | 476 people have saved this

Prep Time:
20 Min
Cook Time:
35 Min
Ready In:
1 Hr

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Original Recipe Yield 1 - 9x13 inch cake
 

Ingredients

  • 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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 248 | Total Fat: 13.7g | Cholesterol: 29mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 7, 2004 by AINSLEIGHSGRAN 
This is a great cake. I've made it twice and the second time I added about 2 tbl pineapple... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 1, 2006 by Jennifer 
Yum! This cake is very moist. The frosting is wonderful & would also be good on a German... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 13, 2006 by P.Pedd. 
Delicious cake! It is much better the second day so make it a day before you serve it for the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 19, 2006 by LEAHINWA 
I've made this cake twice (so far) and my husband can't stay out of it. Very moist and yummy! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 31, 2005 by MEEZERGIRL1 
Delicious!! My husband who doesn't even like coconut ask for seconds. A very moist, rich cake... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by DA174 
I have made this cake twice now and both times it came out superb. It is easy to make and does... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by PARKERMIST 
Very good and easy to make. Took it to work for a fundraiser, and people that I hardly work... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2009 by Linds 
I have to say I didn't love the day I made it. But, it really was so much better the next day.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 16, 2009 by JAN 
A delicious, light cake with fresh flavor, & easy to throw together! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 13, 2008 by ashley21 
I followed this recipe exactly except I did not have the pecans for the topping so I just left... MORE

 
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