Hawaiian Sheet Cake
A moist, tropical sheet cake infused with pineapple and cherries, topped with creamy frosting. Perfect for gatherings, bringing vibrant flavors and nostalgic comfort to any occasion.
Ingredients
Instructions
- Mix the ingredients in the order given.
- Pour the batter into a greased and floured sheet pan.
- Bake at 350°F for 25 to 30 minutes.
- Allow to cool before frosting with cream cheese frosting.
Tips & Substitutions
For a lighter cake, consider sifting the flour and baking soda together before adding them to the mix. If you want to reduce sugar, you can substitute half of it with unsweetened applesauce. For a tropical twist, add shredded coconut or swap out the maraschino cherries for fresh mango. Make sure to use a sheet pan that’s at least 18x13 inches for even baking.
Serving Suggestions
Serve the Hawaiian sheet cake with a generous layer of cream cheese frosting for an indulgent dessert. Pair it with a scoop of vanilla ice cream or a tropical fruit salad for a refreshing contrast. This cake also makes a great addition to potlucks or BBQs, complementing dishes like grilled meats or even American recipes like Taffy Tan Fudge.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to three days. If you prefer, refrigerate for up to a week; just be sure to allow it to come to room temperature before serving. Reheat individual slices in the microwave for about 10-15 seconds for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Hawaiian Sheet Cake contains roughly 932 calories, with 16g protein, 186g carbohydrates, and 18g fat. It is an excellent source of vitamin C (57% of the Daily Value), protein (31% of the Daily Value), and calcium (28% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2242mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but ensure it’s finely crushed and retains some juice to keep the cake moist. Just remember that canned pineapple is sweeter, so you might want to adjust the sugar content accordingly.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the baking soda and any other ingredients are gluten-free as well. The texture may vary slightly, but it will still be delicious.
What can I use instead of cream cheese for frosting?
If you want a different frosting, consider using whipped cream or a buttercream made with vegan butter for a dairy-free option. You could also make a simple glaze with powdered sugar and pineapple juice for a fruity finish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).