This sheet cake is all about big, juicy pineapple flavor — crushed pineapple and its juice get folded straight into the batter, keeping every bite incredibly moist and giving the crumb a deep golden color as it bakes. Toasted coconut and extra pineapple chunks scattered over the top add texture and a little tropical flair to every slice. The frosting spreads on thick and fluffy, with a tangy sweetness that balances the fruit underneath perfectly. It's an easy one-pan bake, cooling completely before you frost it so the layers stay clean when you cut in. Simple pantry staples like flour, sugar, and vanilla round things out, letting the pineapple do most of the talking. This one slots right into a dairy free spread without missing a beat, and it's a great pick for potlucks, cookouts, or anytime you want a slice of island sweetness.
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Learn more →12 servings
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or nonstick spray.
In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, and salt until evenly combined.
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