Description
This pineapple sheet cake is super moist and filled with coconut and crushed pineapple. The sheet cake is then topped with crunchy pecans in a shredded coconut and brown sugar mixture. A fast and easy sheet cake recipe that’s great for sharing!
Ingredients
Scale
- 1 cup granulated sugar
- 2 large eggs
- 20 ounce crushed pineapple
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (240g)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 5 tablespoons butter
- 1/4 cup heavy cream
- 1 cup sweetened shredded coconut
- 1 cup pecans (chopped)
Instructions
- Preheat the oven to 350℉.
- Mix together all the wet ingredients. Do not drain the pineapples, use the juice as well. In another bowl, mix together the dry ingredients. Combine the dry and wet ingredients.
- Pour the batter into the baking pan. Bake for 30-35 minutes or until a toothpick comes out clean in the middle.
- While baking, melt down the ingredients (minus the coconut and pecans) on a medium heat on the stove top in a pot for the topping. Once melted and combined, fold in the coconut and pecans.
- When the cake is finished cooking, pour the topping on and spread it out. Lastly, allow the cake and the topping to fully cool before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 32 g
- Sodium: 200 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg
Keywords: Pineapple Sheet Cake