Pineapple Sheet Cake Recipe

Ingredients

2 cups sugar

2 cups all-purpose flour

½ cup vegetable oil

2 eggs

1 (20-ounce) can crushed pineapple with juice

1 teaspoon baking soda

1 teaspoon vanilla extract

¼ teaspoon salt

Icing

1 cup sugar

½ cup butter, cut into chunks

⅔ cup evaporated milk

pinch of salt

¾ cup sweetened shredded coconut

½ cup toasted pecans, chopped

Instructions

Preheat oven to 350 degrees and grease a 13X9-inch pan or a sheet pan.

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.

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.

Add the coconut to the icing. Pour icing over hot cake. 

Sprinkle with pecans. Let cake cool before cutting.