Pineapple Sheet Cake is a classic, crowd-pleasing dessert: the cake is flavored and kept moist with crushed pineapple, then finished with a buttery, sweet icing dotted with shredded coconut and topped with chopped pecans. It’s easy to make, stores well, and is ideal for potlucks, picnics, or summer gatherings.
The combination of pineapple, coconut, and toasted pecans gives the cake a bright, tropical flavor balanced by a rich, caramel-like icing. Crushed pineapple and vegetable oil keep the crumb tender and moist, so the cake can be prepared ahead of time without drying out. No electric mixer is required—just simple mixing by hand and a short simmer for the icing.
Sweet Coconut Icing
Instead of the more typical cream cheese frosting, this version uses a butter-and-evaporated milk base that resembles a caramel-style icing. Granulated sugar is cooked briefly with butter and evaporated milk, then simmered for about ten minutes to develop a glossy, thick texture. Sweetened shredded coconut is stirred in at the end for extra sweetness and a pleasant chewy contrast. Sprinkle toasted pecans on top for crunch; you may also fold some into the icing if you prefer them distributed throughout.
Size Of Pan To Use
This cake is commonly baked in a sheet pan for a thin, party-style cake that’s easy to slice into squares. For slightly taller slices and easier photography, a 13×9-inch baking pan works well and produces a softer, cake-like slice. If you use a sheet pan, reduce the bake time as the batter will be shallower. Either method yields delicious results—choose based on how you plan to serve it.
Whichever pan you use, allow the cake to cool slightly before adding the icing so it sets on the surface instead of soaking in completely. This yields a pleasing layer of frosting with some texture from the coconut and pecans.
How To Make Pineapple Sheet Cake
(Summary of the steps — see the recipe card below for exact measurements.)
- Mix the cake batter. Combine sugar, flour, oil, eggs, crushed pineapple (with its juice), baking soda, vanilla, and a pinch of salt in a bowl. Stir until the ingredients are fully incorporated.
- Bake. Pour the batter into a greased 13×9-inch pan (or a sheet pan) and bake at 350°F. Bake 30–35 minutes for a 13×9-inch pan, or 20–25 minutes for a sheet pan, until a toothpick inserted into the center comes out clean.
- Prepare the icing while the cake bakes. Combine granulated sugar, butter, evaporated milk, and a pinch of salt in a saucepan. Bring briefly to a boil, then lower the heat and simmer, stirring constantly, for about 10 minutes until slightly thickened and glossy.
- Finish and serve. Remove the icing from heat and stir in the shredded coconut. Allow the icing to cool for a few minutes so it won’t sink entirely into the warm cake, then pour it evenly over the cake and sprinkle chopped toasted pecans on top. Let the cake cool before slicing.
Recipe Tip
If the icing seems to soak into the cake, let it cool for a few minutes before pouring. Cooling slightly thickens the icing so it stays more on the surface and creates a better texture contrast with the cake.
Storage
Store the cake covered at room temperature for up to 3 days. Refrigerate for up to 5 days; allow chilled slices to come to room temperature for best texture before serving. If you plan to refrigerate, cover the cake to protect the texture of the topping and prevent the pecans from softening.
Equipment
- 13×9-inch baking dish or sheet pan
- Medium saucepan for the icing
- Mixing bowl and spatula or wooden spoon
Ingredients (summary)
- For the cake: sugar, all-purpose flour, vegetable oil, eggs, 20-ounce can crushed pineapple (with juice), baking soda, vanilla, salt.
- For the icing: granulated sugar, butter, evaporated milk, pinch of salt, sweetened shredded coconut, toasted pecans (chopped).
Instructions (summary)
- Preheat oven to 350°F and grease the pan.
- Mix cake ingredients until combined; pour into prepared pan and bake until set.
- Make icing by boiling then simmering sugar, butter, and evaporated milk for 10 minutes; stir in coconut.
- Cool the icing slightly, pour over warm cake, and sprinkle with pecans. Let cake cool before slicing.
Notes
This recipe adapts a classic Southern pineapple sheet cake. For variation, try using unsweetened coconut or swapping walnuts for pecans. The icing sets as it cools; if you prefer a firmer top, chill the cake briefly before serving.
Nutrition (approximate)
Per serving: approximately 319 calories, with carbohydrate and fat amounts varying by portion size and ingredient brands. Use the nutrition numbers as an estimate.
Originally published June 9, 2014. Recipe adapted from traditional Southern sources and prepared in the style of classic pineapple sheet cakes. Images show the cake in a 13×9-inch pan and individual slices ready to serve.
