Best Pineapple Sheet Cake Recipes

PINEAPPLE SHEET CAKE

Steps:

• In a large bowl, combine cake ingredients; beat until smooth. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 35 minutes. Cool. , For icing, in a small bowl, combine the cream cheese, butter, confectioners' sugar and vanilla until smooth. Spread over cake and sprinkle with nuts.

PINEAPPLE SHEET CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• 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.
• Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean.
• 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.

PINEAPPLE SHEET CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a jelly roll pan.
• In a large mixing bowl, mix together the eggs and sugar.
• Add the flour, soda, and pineapple; mix well. Pour batter into the greased jelly roll pan; set aside.
• In a small bowl, mix together the brown sugar and nuts.
• Sprinkle on top of the unbaked cake.
• Bake for 20-25 minutes.
• When cake is done, remove from oven and pour on the topping while the cake is still hot.
• To make the Topping:.
• In a small saucepan over medium heat, combine the butter, sugar, & evaporated milk and boil for 2-3 minutes.
• Pour on cake while cake is still hot.
• Cake is good warm or cold.

PINEAPPLE SHEET CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch sheet pan.
• Sift together the flour, sugar and baking soda into a large bowl. Stir together the eggs, pineapple with juice and vanilla. Make a well in the flour mixture and pour in the pineapple mixture. Mix well and spread into prepared pan.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

PINEAPPLE-COCONUT SHEET CAKE WITH RUM AND CHOCOLATE GLAZE

Steps:

• Cream butter with sugar.
• Blend in eggs. Beat well.
• Add flour, sifted with salt and baking soda.
• Fold in pineapple, nuts, and coconut.
• Spread on greased 10" x 15" x 1" baking pan.
• Bake at 350 degrees F. for 25 to 30 minutes.
• Remove from oven and glaze while hot with confectioners sugar mixed with enough rum to thin to heavy pouring consistency.
• Quickly spread over entire cake.
• When glaze is dry, drizzle the melted chocolate chips over the cake.

PINEAPPLE ANGELFOOD SHEET-CAKE

Steps:

• 1. Spray your jelly-roll pan with a non-stick spray (I use Bakers w/flour in the spray). Start preheating your oven as it does not take long to mix up this cake!!!
• 2. Combine your crushed pineapple "with it juice" and angel food cake mix in a mixing bowl. Your batter will be fluffy.
• 3. Pour your batter into the prepared baking sheet cake pan (jello-roll pan with sides). Bake approximately 30 minutes; do not over bake...time will depend on your oven.
• 4. When baked drizzle with your favorite glaze recipe or dust with powdered sugar, let cool, cut and gobble it up...=;D You can serve with Cool Whip and Fresh Fruits if you desire (remember...to keep your dessert Weight Watchers friendly, use fat free whipped cream).
• 5. P.S. You can always choose to bake it in muffin tins for cupcakes, square baking dish, a spooringform pan or a 9x13" baking cake pan. If you choose other pans then bake according to the temperature and time on the cake mix box for that pan.

THE BEST PINEAPPLE SHEET CAKE

Steps:

• 1. CAKE To make the cake: Mix the first 5 ingredients together and pour in to a greased baking pan. Bake at 350 degrees until toothpick comes out clean.
• 2. CREAM CHEESE FROSTING: To make cream cheese icing: Mix soften cream cheese, 2 cups confectioners sugar, 1 stick of margarine and vanilla well and pour on cake while hot. After I did this I put mine in the refrigerator for a little while. I just like mine cool but the recipe actually does not say this. Easy and delicious!

MISS SUSAN'S PINEAPPLE SHEET CAKE RECIPE - (4.1/5)

Steps:

• Mix all together until smooth. Pour into greased 9x13 inch baking dish and bake in a 350 degree oven for 25-30 minutes or until a toothpick comes out clean. Beat butter and cream cheese until smooth and creamy. Add Vanilla. Slowly add sugar and blend after each addition. Fold in nuts if desired. Ice cake while still a bit warm. Serves many as this cake is rich and sweet, so cut the pieces small as you can always have seconds.

PINEAPPLE SHEET CAKE RECIPE | 7UP®

Steps:

• Prepare the topping: Combine sugar and flour in stainless steel saucepan. Stir in eggs, butter, and pineapple. Cook over low heat, stirring constantly, until thickened. Remove from heat; stir in coconut.
• For the cake: Combine cake mix, pudding mix, eggs, and oil in a mixing bowl. Beat until light and fluffy. Add 7UP®, and beat well.
• Pour into a greased 13x9x2-inch baking pan. Bake at 350° for 35 to 40 minutes or until done. Remove from oven.
• Spread pineapple topping over warm cake. Cool on a wire rack.

BUTTERY PINEAPPLE & COCONUT SHEET CAKE

Steps:

• 1. Drain the pineapple and reserve the juice.
• 2. Prepare the cake mix as directed on the package, then fold in the drained pineapple
• 3. Bake cake in a greased and floured 13 x 9 inch pan, following the directions on the package.
• 4. When done, remove cake from oven and pierce the top with a fork. pur the reserved pineapple juice over the cake.
• 5. For the frosting, cook the butter, sugar and milk in a saucepan over low heat 3 to 4 minutes. Stir in the coconut and pecans.
• 6. Spread the frosting over the cooled cake.

PINEAPPLE-PECAN SHEET CAKE

Steps:

• Mix the 1 1/2 cups sugar with flour, and soda.
• Stir in pineapple and eggs.
• Pour into greased and floured sheet cake pan.
• Sprinkle pecans and brown sugar on top.
• Bake at 350 for about 20 minutes.
• till cake test done.
• Icing: Mix together butter vanilla and sugar.
• stir in milnot and cook, over low heat in saucepan, stir and boil 3 minutes.Note: use milnot brand canned milk NOT sweetened condensed milk
• Pour over cake while both are still hot.

SHEET PAN PINEAPPLE CAKE

Steps:

• Mix cake as directed on package and bake in greased 9x11 glass dish until done.
• Watch carefully not to overcook because it will be thinner than usual.
• Let cool.
• Mix together cream cheese, vanilla pudding, and milk.
• Pour over cake in the glass dish.
• Layer pineapple, Cool Whip and nuts. Refrigerate. .

PINEAPPLE SHEET CAKE

Steps:

• Mix the flour,2 cups sugar, 2 eggs, can of pineapple with juice, baking soda and salt together and pour into a large cookie sheet with sides.
• Bake at 375 degrees for 25 minutes.
• For topping; In a saucepan, bring sugar, butter and milk to a boil; cook for 5 minutes (slowly).
• Cool.
• Add nuts, coconut and vanilla.
• Spread this on warm cake.
• Put under broiler for a few minutes until brown and crunchy.
• Enjoy!

MISS JACKIE'S PINEAPPLE SHEET CAKE

Steps:

• 1. Mix all together until smooth. Pour into greased 9x13 inch baking dish and bake in a 350 degree oven for 25-30 minutes or until a toothpick comes out clean.
• 2. ICING 8 ounces cream cheese 4 Tbsp butter 3 cups confectioners sugar (powdered sugar) 2 tsp vanilla 1/2 cup pecans (optional)
• 3. Instructions: Beat butter and cream cheese until smooth and creamy. Add Vanilla. Slowly add sugar and blend after each addition. Fold in Nuts if desired. Ice cake while still a bit warm. Serves many because this cake is rich and sweet, so cut the pieces small; you can always come back for seconds.

PINEAPPLE SHEET CAKE

Steps:

• 1. Preheat oven to 350 and grease a sheet cake pan (jelly roll pan).
• 2. Mix flour, sugar and soda together; add pineapple and eggs. Beat well. Pour into the greased sheet cake pan. Add brown sugar and nuts separately on top. Bake for 30 minutes.

PINEAPPLE SHEET CAKE RECIPE - (4.6/5)

Steps:

• Mix all together until smooth. Pour into greased 9×13 inch baking dish and bake in a 350 degree oven for 25-30 minutes or until a toothpick comes out clean. PLEASE SEE UPDATE BELOW! Icing 8 ounces cream cheese 4 T. butter 3 cups confectioners sugar 1 tsp. vanilla 1/2 cup nuts- optional Beat butter and cream cheese until smooth and creamy. Add Vanilla. Slowly add sugar and blend after each addition. Fold in nuts if desired. Ice cake while still a bit warm. Serves many as this cake is rich and sweet, so cut the pieces small as you can always have seconds. UPDATE: 5/28/2012- Some folks have commented that this cake has given them trouble, so I quickly made another and here are some tips that may help... 1. For high altitude baking help, go to highaltitudebaking.com. 2. I did mix all the ingredients together at once on medium speed for about 45 seconds. I used PAM on the dish. 3. Clear glass 9x 13 inch baking dishes, try lowering the heat to 325 and bake for 25 minutes- some have even reported up to 40 minutes in a clear glass dish- remember oven temps can greatly differ. Metal pans (which I used the first time) handled the 350 for 25 minutes- but I think clear glass is the best choice for this cake. Dark glass takes even longer than clear glass, so try 325 for a few minutes longer. 4. The texture of this cake has a coarse sticky sponge-like crumb. It is very rustic and may remind one of a less dense fruit cake. It is very different than any other cake texture I have tried. Even lovely without the icing and served warm with vanilla ice cream!

PINEAPPLE SHEET CAKE

Steps:

• Mix 2 cups sugar, flour, and baking soda together in a large mixing bowl.
• Add eggs, oil and pineapple and mix well.
• Bake in a greased sheet cake pan at 350 for 25 to 30 minutes.
• For icing, boil milk, margarine, sugar and vanilla for 5 to 6 minutes in a heavy pan. Add coconut and nuts if desired.
• Spread on cake while icing is warm.

PINEAPPLE SHEET CAKE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Grease a standardized jellyroll pan.
• 3. In a large mixing bowl, mix together the eggs and sugar and mix well.
• 4. Add in the flour, baking soda, and pineapple; mix well. Pour the batter into the greased jelly roll pan.
• 5. In a small bowl, mix together the brown sugar and nuts. Sprinkle on top of the unbaked cake.
• 6. Bake cake for 20-25 minutes.
• 7. Remove cake from oven and pour on the topping while cake is still hot.
• 8. Topping:
• 9. In a small saucepan, combine all the topping ingredients; Butter, sugar, and evaporate milk. Boil for 2-3 minutes. Pour on cake while cake is still warm.
• 10. Serve. Cake is good warm or cold.

PINEAPPLE SHEET CAKE RECIPE - (4.5/5)

Steps:

• 1.Preheat oven to 350 degrees and grease a 13X9-inch pan or a sheet pan. 2.Combine all cake ingredients in a medium bowl. Stir until evenly combined and then pour into prepared pan. Bake for 30-35 minutes if using a 13X9-inch pan or 20 -25 minutes if using a sheet pan. 3.Make icing while the cake bakes. Combine sugar, butter, evaporated milk, and salt in a medium saucepan. Bring to a boil and then lower heat. Simmer and stir for 10 minutes. 4.Add the coconut to the icing. Pour icing over hot cake. Sprinkle with pecans. Let cake cool before cutting.

PINEAPPLE SHEET CAKE

Steps:

• Grease and flour an 11 x 16 x 2 inch sheet cake pan and set aside. Preheat oven to 350 degrees. Note: You can use a 9 x 13, but the cake will be thicker and baking time will take longer.
• Drain pineapple reserving the juice (should be about a cup). Divide juice into 3/4 cup and 1/4 cup containers, set aside.
• Beat together sugar and eggs until well mixed. Slowly add whipping cream while beating. Mix well. Add flavorings, mix well.
• Sift flour, then measure out three cups. Add baking powder and salt, then sift again. Add by heaping spoons full to egg mixture while mixing on the lowest speed. Once flour is all added, scrape the sides of the bowl and beat for about 30 seconds. DO NOT OVER MIX!
• Transfer batter to prepared pan and bake for about 30 minutes (40-45 if using 9 x 13) or until cake tests done. Do not overbake. Remove cake from oven and while still hot, poke holes in cake using a meat fork.
• Drizzle 3/4 cup of the pineapple juice over the hot cake. Sprinkle crushed pineapple over the cake and set aside while you make the topping.
• TOPPING RECIPE: Beat together cream cheese, melted butter, confections sugar, vanilla extract and pineapple juice. You want the topping to be a good pouring consistency, but not runny.
• Pour topping over warm, covering the pineapple. Smooth with spatula making sure that cake and pineapple are covered. Let the cake set for a couple of hours, then serve. Refrigerate leftovers.
• This cake freezes well. Just cut into individual servings and freeze. I wrap mine in plastic wrap and then place in a large ziplock bag or plastic tub with a tight lid. When you want a piece, just take one out and put it in the microwave until thawed and warm.