Crazy Good Pineapple Sheet Cake

Make a delicious pineapple sheet cake topped with cream cheese icing and toasted coconut!

5 Comments

Crazy Good Pineapple Sheet Cake

SERVES: 18

COOK TIME: 20 Min

Here's a cake you can share with EVERYONE (really!). Since this tropical-tasting cake is made in a baking sheet, you can bet there's enough to go around. And, 'cause both the frosting and the cake are made from scratch, they're sure to say, "Wow, that's a Crazy Good Pineapple Sheet Cake!"

We don't think there's anything more summery than a traditional pineapple sheet cake with cream cheese icing because it's sweet, smooth, and easy to make. That means more time for playing out in the sun. Plus, with the addition of toasted coconut, close your eyes, and you will think you are on vacation. Simply watch the video and follow the directions below.

What You'll Need

1 1/2 cup sugar
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 (20-ounce) can crushed pineapple with juice
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
FROSTING
1 (7-1/2-ounce) jar marshmallow creme
1 (8-ounce) package cream cheese
1 cup confectioners' sugar
1/2 cup toasted shredded coconut

Pineapple Sheet Cake Directions:

Preheat oven to 350 degrees F. Coat a 10- x 15-inch baking sheet with cooking spray.
In a large bowl, with a hand mixer, beat sugar, eggs, oil, and vanilla until fluffy. Add pineapple with juice, flour, baking soda, and salt; beat until well combined. Pour evenly into baking sheet.
Bake 20 to 25 minutes, or until a toothpick inserted in center comes out clean. Let cool.
To make the frosting, in a medium bowl, combine marshmallow creme, cream cheese, and confectioners' sugar until smooth. Spread over cake and sprinkle with coconut.

Notes:

To toast the shredded coconut, spread it on a rimmed baking sheet and bake it in a preheated 350 degree oven for 3 to 5 minutes, or until golden. Be sure to watch it carefully, so it doesn't burn!

Nutritional InformationShow More

Servings Per Recipe: 18

Amount Per Serving % Daily Value *
Calories 316
Calories from Fat 108
Total Fat 12g 19 %
Saturated Fat 4.2g 21 %
Trans Fat 0.0g 0 %
Protein 3.2g 6 %

Amount Per Serving % Daily Value *
Cholesterol 35mg 12 %
Sodium 168mg 7 %
Total Carbohydrates 50g 17 %
Dietary Fiber 0.8g 3 %
Sugars 35g 0 %

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Superlucia

Nov 27, 2021

Calories per serving? I ask because I'm on a maintenance diet after losing 25 pounds.

dfregoe1 8516997

Aug 08, 2018

Sooooooooooo moist and delicious it was a huge hit!!!

lclar 3106381

Feb 20, 2017

Thank you very much for your advice. I'm looking forward to making it.

lclar 3106381

Feb 18, 2017

Leave a comment...can this recipe be made in a 9x13 pan?

Test Kitchen Team

Feb 20, 2017

Hi there! The Test Kitchen believes that this can be made in a 9x13 pan and baked for 25-30 minutes or until a toothpick inserted in the center comes out clean. :) Enjoy!