Pineapple Pecan Sheet Cake
Indulge in the irresistible charm of a Pineapple Pecan Sheet Cake – a moist and flavorful dessert bursting with tropical sweetness and nutty richness. This easy-to-make cake features crushed pineapple, undrained for maximum flavor, and crunchy chopped pecans folded into a tender batter. Topped with a luscious cream cheese frosting and a sprinkle of pecans, this dessert delivers the perfect blend of creamy, tangy, and sweet in every bite. With just 15 minutes of prep time, it’s a crowd-pleaser for gatherings, potlucks, or a simple family treat. Whether you’re seeking a unique sheet cake recipe or a tropical-inspired dessert, this Pineapple Pecan Sheet Cake is sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 2 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 20 ounces Crushed pineapple (undrained)
- 1 cup Chopped pecans
- 8 ounces Cream cheese (softened)
- 0.5 cup Unsalted butter (softened)
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
- 0.5 cup Chopped pecans (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch sheet pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until combined.
Add the eggs, vanilla extract, and the entire can of undrained crushed pineapple to the dry ingredients. Mix until well combined but avoid overmixing.
Fold in the chopped pecans gently to evenly distribute them throughout the batter.
Pour the batter into the prepared sheet pan, spreading it evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan on a wire rack before preparing the frosting.
To make the frosting, beat the softened cream cheese and butter together in a large bowl using a hand or stand mixer until creamy and smooth.
Gradually add the powdered sugar, one cup at a time, mixing until smooth after each addition.
Mix in the vanilla extract for extra flavor.
Once the cake is cool, spread the frosting evenly over the top of the cake.
Sprinkle the chopped pecans for topping evenly across the frosted cake for a finishing touch.
Slice and serve. Store any leftovers covered in the refrigerator.
Nutrition Facts
Calories |
7613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 309.4 g | 397% | |
| Saturated Fat | 122.8 g | 614% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 881 mg | 294% | |
| Sodium | 4614 mg | 201% | |
| Total Carbohydrate | 1190.1 g | 433% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 960.7 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 557 mg | 43% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 2057 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
