I’ve never been to Hawaii, but it’s definitely on my bucket list! How could it NOT be?? But with this Hawaiian Sheet Cake, I can get a “taste of the islands” without the travel.
I have very vivid memories of my grandpa telling me how sweet and delicious the pineapples tasted when he and my grandma vacationed there. He said he could eat them every day!
Related: Crushed Pineapple Upside-Down Cake
This Hawaiian Sheet Cake recipe was created with him in mind—capturing the flavors he loved while on the islands.
When he described it to me, I could almost see the beach and taste those pineapples. Add in the toasted coconut and pecans, and you have the perfect ending to your summer dinner.
Trust me when I say that each piece is a little slice of paradise.
This Hawaiian Sheet Cake recipe was created with my grandpa in mind. Each piece is a little slice of paradise.
- 2 cups flour
- 2 cups sugar
- 2 eggs
- 2 tsp baking soda
- 2 tsp salt
- 1 tsp vanilla
- 1 (20-oz) can crushed pineapple, undrained
- 8 oz cream cheese, softened
- 1/2 cup butter (room temperature)
- 3 & 3/4 cup powdered sugar
- 1 tsp vanilla
- 1 cup toasted shredded coconut
- 2/3 cup chopped pecans
- To make the cake, preheat the oven to 350°.
- In a large bowl, combine all the ingredients for the cake and mix well.
- Pour the mixture into a jelly roll baking pan and bake for 35 minutes or until done. Let cool.
- To toast the coconut, cook it in a large skillet over medium heat, stirring frequently, until the flakes are mostly golden brown. (Careful: if the coconut is sweetened, it will brown faster!)
- To make the cream cheese frosting, combine the cream cheese, butter, powdered sugar, and vanilla in a mixing bowl and beat with a mixer until smooth.
- Spread the frosting over the cooled cake and garnish with toasted coconut and chopped pecans. If possible, refrigerate for a few hours before serving so that the frosting can firm.
If you know me well, you know that I like anything and everything with some sweetness to it. That means that every dish with pineapple as an ingredient is one I’ll eat without a second thought!
I also enjoy making this super simple Pineapple Bake. While I typically bake it around Thanksgiving and Christmas (it makes an incredible side dish to ham), it’s enjoyed by my family year-round.
And just like the Pineapple Sheet Cake, it doesn’t require much effort which is a win in my book.
The last time I checked, there’s no rule as to how many pineapple dishes you can make in one week!
Aloha and Mahalo from my home to yours,
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