Recipe by WYJAC
"A moist pineapple cake with a nutty coconut frosting. This is a wonderfully rich cake, best if made the day ahead."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
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!
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.
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
Summertime is all the sweeter with light desserts that satisfy without weighing you down.
Buried in zucchini? It's time to make zucchini bread! Choose from over 100 recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
In a topsy-turvy world, this may be the perfect dessert.
See how to make a 5-star pineapple upside-down cake.
See how to make a sweet, moist and rich cake with cream cheese frosting.