"A moist pineapple cake with a nutty coconut frosting. This is a wonderfully rich cake, best if made the day ahead." — WYJAC
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1 1/2 cups
1 1/2 teaspoons
1 (20 ounce) can
crushed pineapple, with juice
1 (5 ounce) can
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 !
This was not a good recipe.I made it for my husbands work who eats anything and they ended up throwing it out.Sorry not for me
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.
Yum! This cake is very moist. The frosting is wonderful & would also be good on a German chocolate cake. The recipe is quick & easy, too. A definite keeper.
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!
This is excellent, and, even better the next day!! A keeper for sure!
Delicious cake! It is much better the second day so make it a day before you serve it for the best flavor. The changes that I made to lower the fat and calorie contents were halving the sugar in both the cake and topping with Splenda and using 4 oz. pureed bananas (baby food) and 4 oz. canola oil for the fat. I toasted the chopped pecans at 350 for 6 mins. to develop their full flavor. Thanks, Jackie, for sharing this wonderful recipe!
I have to say I didn't love the day I made it. But, it really was so much better the next day. I ended up really liking this cake! I will definately make it again and I wouldn't change anything!
* Percent Daily Values are based on a 2,000 calorie diet.
Pineapple Sheet Cake I
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 122
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