Description
A moist and tender mini sheet cake packed with crushed pineapple, warm vanilla, and tropical vibes—perfect for small gatherings or a simple weeknight dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1 can (8 oz) crushed pineapple with juice
- Optional: 1/4 cup chopped walnuts or shredded coconut
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a small sheet pan or 8×8-inch baking dish.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- In a separate bowl, beat the egg, then mix in oil, vanilla, and crushed pineapple with its juice.
- Combine wet and dry ingredients and stir until just blended. Fold in nuts or coconut if using.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely before slicing. Serve plain or top with a light glaze or whipped cream.
Notes
Do not drain the pineapple—its juice keeps the cake super moist. This cake gets even better the next day!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 16g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: pineapple sheet cake, mini cake, tropical dessert, easy pineapple cake, weeknight baking