Pineapple Sheet Cake I Recipe - Allrecipes.com
Pineapple Sheet Cake I Recipe
  • READY IN 1 hr

Pineapple Sheet Cake I

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch cake Change Servings
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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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 35 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Jul 07, 2004

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 !

 
Most Helpful Critical Review
Oct 30, 2006

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

 

30 Ratings

Nov 13, 2008

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.

 
Nov 22, 2006

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!

 
May 01, 2006

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.

 
Aug 17, 2010

This is excellent, and, even better the next day!! A keeper for sure!

 
Mar 13, 2006

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!

 
Nov 10, 2009

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!

 

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Nutrition

  • Calories
  • 247 kcal
  • 12%
  • Carbohydrates
  • 30.2 g
  • 10%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 13.5 g
  • 21%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 144 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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