Pineapple Cookie Sheet Cake
A moist, pineapple-infused sheet cake with crunchy nuts, perfect for gatherings or casual desserts, offering a delightful combination of sweetness and tropical flavor.
Ingredients
Instructions
- Mix eggs, sugar, flour, soda, vanilla, chopped nuts, and crushed pineapple including juice by hand until well combined.
- Pour the batter into a greased large jelly roll pan.
- Bake at 350°F (175°C) for approximately 25 to 30 minutes until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of cinnamon or nutmeg to the batter. If you're looking for a nut-free option, you can omit the chopped nuts or substitute with sunflower seeds. Ensure you thoroughly mix the ingredients to avoid lumps, and for a fun twist, try drizzling with a homemade pudding topping after baking for added moisture and flavor.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or whipped cream for added richness. Serve it alongside Pink Cole Slaw for a refreshing contrast or enjoy it during a summer BBQ as a light dessert option. It also makes a great snack for potlucks and gatherings.
Storage & Reheating
Store any leftover Pineapple Cookie Sheet Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, microwave individual slices for about 15-20 seconds, or enjoy chilled for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Cookie Sheet Cake contains roughly 1212 calories, with 17g protein, 181g carbohydrates, and 16g fat. It is an excellent source of protein (34% of the Daily Value), iron (32% of the Daily Value), and calcium (24% of the Daily Value), and a good source of vitamin C and dietary fiber.
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 be sure to crush it and include the juice to maintain the cake's moisture. Fresh pineapple will give a fresher taste, but you may need to adjust the sugar slightly since canned versions usually contain added sugar.
How can I make this cake gluten-free?
To make a gluten-free version of this cake, substitute regular flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum for proper texture and structure, and follow the same measurements as in the original recipe.
What other toppings can I use for this cake?
You can top the cake with a simple icing made from powdered sugar and milk for added sweetness. Alternatively, a cream cheese frosting would complement the pineapple flavors nicely. For a fruity twist, consider adding sliced strawberries or peaches on top as a garnish.
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).