Pineapple Sheet Cake(Hawaiian Wedding Cake)
A moist, tropical pineapple sheet cake with crushed pineapple and nuts, perfect for casual gatherings and celebrations, offering a sweet, fruity flavor with a tender crumb.
Ingredients
Instructions
- Mix together crushed pineapple with juice, flour, sugar, baking soda, beaten eggs, vanilla, and chopped nuts in a large bowl.
- Pour the batter into a greased and floured 10 x 14-inch sheet cake pan.
- Bake in a preheated oven at 350°F (175°C) for 35 minutes.
- Cool completely before frosting or serving.
Tips & Substitutions
For a moister cake, consider adding a cup of shredded coconut or swapping half the sugar for brown sugar. If you prefer a nut-free version, simply omit the chopped nuts or replace them with sunflower seeds. Ensure your baking soda is fresh for optimal rising, and whisk the dry ingredients separately before combining with the wet for an even batter.
Serving Suggestions
This cake is delicious on its own but can be enhanced with a light cream cheese frosting or a scoop of Ice Cream Custard for a delightful dessert. Serve with fresh pineapple slices or a fruit salad for a refreshing side. It pairs beautifully with Bunny Muffins(These Muffins Are So Good And Healthy, Too!) for a fun gathering.
Storage & Reheating
Store leftover Pineapple Sheet Cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. If you’d like to freeze it, wrap individual slices tightly in plastic wrap and then place them in a freezer bag for up to three months. Thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Sheet Cake(Hawaiian Wedding Cake) contains roughly 636 calories, with 6g protein, 83g carbohydrates, and 1g fat. It is an excellent source of vitamin C (62% of the Daily Value) and dietary fiber (26% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1263mg per serving (55% 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 be sure to finely chop it and include some juice to maintain moisture. You may need to adjust the sugar since fresh pineapple is less sweet than canned varieties.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs. If it comes out wet with batter, give it a few more minutes in the oven.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Ensure that your baking soda is also gluten-free, and consider adding a bit of xanthan gum if your blend doesn't already include it.
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).