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Hawaiian Sheet Cake
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Prep Time:
15 minutes
Total Time:
2 hours 30 minutes
Tropical sheet cake bursting with coconut, banana, and pineapple flavors.
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
Instructions:
  • Preheat oven to 350°F. Grease and lightly flour a 13x9-inch pan to prepare for baking.
  • Combine flour, baking soda, salt, cinnamon, and allspice in a large bowl; set aside. In a medium bowl, whisk together granulated sugar, brown sugar, oil, bananas, and eggs. Mix wet ingredients into the flour mixture until well combined. Stir in 1 cup coconut and pineapple. Pour batter into pan.
  • Bake for 40-45 minutes until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan on a cooling rack for about 1 hour and 30 minutes.
  • Cover the cake generously with creamy cream cheese frosting, then sprinkle it with toasted coconut. Finish by garnishing each slice of cake with a crunchy banana chip on top.

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