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Pineapple Sheet Cake I


"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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1 h servings 247 cals
Original recipe yields 24 servings (1 - 9x13 inch cake)


  • Calories:
  • 247 kcal
  • 12%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 144 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.

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Read all reviews 33
  1. 35 Ratings

Most helpful positive review

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"....

Most helpful critical review

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

Most helpful
Most positive
Least positive

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"....

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 mak...

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 post...

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.

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 ...

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

OK - there is not a hint of chocolate anywhere NEAR this cake and i STILL love's definitely best made at least 1 day ahead, as time goes by the flavors just get brighter and sharper and ...

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!

A delicious, light cake with fresh flavor, & easy to throw together!