Real Recipes From Real Home Cooks ®

buttery pineapple & coconut sheet cake

(2 ratings)
Recipe by
Kathy Sterling
Cypress, TX

My family loves just about anything with pineapple and coconut, so when I make this cake, it always brings smiles to their faces. No one would ever guess this is a simple cake to make, the look and flavor are magnificent. Enjoy!

(2 ratings)
yield 12 serving(s)
prep time 20 Min
cook time 40 Min

Ingredients For buttery pineapple & coconut sheet cake

  • 18 oz
    package of butter recipe cake mix
  • 15 oz
    can crushed pineapple
  • 1/2 c
  • 1 c
  • 5 oz
    can evaporated milk
  • 1 c
    shredded coconut
  • 1 c
    chopped pecans

How To Make buttery pineapple & coconut sheet cake

  • 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.

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