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Hawaiian Sheet Cake

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By Betty Crocker Kitchens
Updated Feb 22, 2017
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This sheet cake offers all of the flavors of the tropics with key ingredients like coconut, banana and pineapple.

Hawaiian Sheet Cake

  • Prep Time 15 min
  • Total 2 hr 30 min
  • Servings 15
  • Ingredients 15
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Ingredients

  • 3 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 cup vegetable oil
  • 1 cup mashed very ripe bananas (2 medium)
  • 3 eggs, beaten
  • 1 cup flaked coconut
  • 1 can (8 oz) crushed pineapple, undrained
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting
  • 1/2 cup flaked coconut, toasted
  • 15 dried banana chips (about 1/2 cup), if desired
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.
  • Step 
    2
    In large bowl, mix flour, baking soda, salt, cinnamon and allspice; set aside. In medium bowl, mix granulated sugar, brown sugar, oil, bananas and eggs with whisk. Add to flour mixture, stirring with whisk until blended. Stir in 1 cup coconut and the pineapple. Pour batter into pan.
  • Step 
    3
    Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour 30 minutes.
  • Step 
    4
    Frost cake with cream cheese frosting; sprinkle with toasted coconut. Top each piece of cake with 1 banana chip.

Nutrition

529 Calories
24g Total Fat
4g Protein
77g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
529
Total Fat
24g
0%
Saturated Fat
5g
0%
Sodium
350mg
0%
Total Carbohydrate
77g
0%
Dietary Fiber
2g
0%
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Fruit; 3 1/2 Other Carbohydrate; 4 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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