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Pineapple Sheet Cake

Pineapple Sheet Cake

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From the depths of an old recipe tin…

My grandma once told me that she used to make a sheet cake every single afternoon so that it was ready and waiting when my mom and aunts and uncle got home from school. My mom had no recollection of eating cake every day of her childhood, but I brushed that fact aside to ponder just how committed a homemaker you’d have to be to make a cake every single day. I suppose a sheet cake is a more manageable undertaking… but still, that’s real commitment. While this recipe didn’t come from my grandma, it made me think of her when I found the old recipe card. It’s likely from the same era and would work well as a kind of ‘everyday’ cake that’s still special enough to feel like a treat. With a moist crumb, a lovely boiled frosting, and plenty of pineapple flavor, it’s simple but sweet and totally delicious.

This recipe card came out of an old recipe tin that I recently found and started cooking my way through. I call it the Recipe Tin Project. It’s chock full of old recipe cards, most of which seem to be from the ’60s and ’70s. I love food history, and the idea is to breathe new life into these recipes from the past and maybe learn a technique or two from them along the way.

Serves 8-10 | 45 minutes


For the cake:
1 1/2 cups sugar
2 cups flour
1/2 cup oil
2 eggs
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 (20 oz) can crushed pineapple, juice included

For the frosting:
1 stick oleo margarine
1 cup granulated sugar
3/4 cup milk
1 cup nuts, chopped
1 1/2 cup shredded coconut


Preheat oven to 350°F and grease a 9×13-inch baking dish. Set aside.
In a large mixing bowl, mix together all cake ingredients until well combined. Pour into prepared baking dish.
Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from oven; while cake cools, make frosting.
Combine margarine, 1 cup sugar, and milk in a medium saucepan and boil for 10 minutes. Remove from heat and stir in chopped nuts and coconut.
Spread over cake while still warm. Slice, serve, and enjoy!

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