23+ Delicious Summer Sheet Cake Recipes to Beat the Heat

Summer is the perfect time to indulge in light, refreshing desserts that are easy to make and even easier to enjoy.

Whether you’re hosting a backyard BBQ, attending a picnic, or just want to treat yourself on a warm evening, a delicious sheet cake can be the answer.

These cakes are not only simple to prepare, but their large size makes them ideal for feeding a crowd, making them the ultimate summer dessert.

In this post, we’ve rounded up over 23+ mouthwatering summer sheet cake recipes that will help you embrace the season in style.

From fruity options like Strawberry Lemonade and Peach Melba to tropical twists such as Coconut Lime and Watermelon Mint, these sheet cakes offer something for everyone.

Get ready to bake up some summer magic and treat your taste buds to a slice of paradise!

23+ Delicious Summer Sheet Cake Recipes to Beat the Heat

Summer is synonymous with fun, sun, and plenty of opportunities to enjoy great food.

With these 23+ summer sheet cake recipes, you can bring all the flavors of the season to life in your kitchen.

Whether you’re craving something fruity, tangy, or tropical, there’s a cake for every palate and every summer occasion.

What makes these cakes even more appealing is their versatility—whether you’re using fresh fruits, decadent creams, or refreshing citrus flavors, they are sure to be a hit at your next summer gathering.

So, get baking, and bring a slice of sunshine to your table this summer. Happy baking!

Strawberry Lemonade Sheet Cake

This vibrant and tangy sheet cake combines the nostalgic flavors of fresh strawberry lemonade with the soft, tender texture of a summer sponge cake.

Perfect for picnics or weekend get-togethers, it’s as refreshing as the drink itself—only sweeter.

Ingredients:

For the cake:

• 1 box lemon cake mix
• 1 cup buttermilk
• ½ cup vegetable oil
• 3 large eggs
• Zest of 1 lemon
• 1 cup finely chopped fresh strawberries

For the frosting:

• ½ cup unsalted butter, softened
• 4 oz cream cheese, softened
• 3 cups powdered sugar
• ¼ cup fresh strawberry puree (strained)
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch sheet pan.
2. In a large bowl, combine lemon cake mix, buttermilk, oil, eggs, and lemon zest. Mix until smooth.
3. Gently fold in chopped strawberries.
4. Pour batter into the prepared pan and bake for 28–32 minutes or until a toothpick comes out clean.
5. Let cake cool completely.
6. For the frosting, beat butter and cream cheese until fluffy. Gradually add powdered sugar, then beat in strawberry puree and lemon juice.
7. Spread frosting evenly over the cooled cake. Chill slightly before serving for clean slices.

This cake strikes the perfect balance between sweet and tart, with juicy bites of strawberry tucked into every forkful.

It’s a crowd-pleaser that looks as bright as a summer afternoon and tastes even better.

Pineapple Coconut Cream Sheet Cake

This tropical-inspired sheet cake is like a sunny vacation on a plate.

Moist pineapple cake is layered with creamy coconut frosting and topped with toasted coconut flakes—making it an irresistible centerpiece for summer potlucks or backyard parties.

Ingredients:

For the cake:

• 1 box yellow cake mix
• 1 (20 oz) can crushed pineapple, undrained
• ½ cup vegetable oil
• 3 large eggs
• 1 tsp vanilla extract

For the frosting:

• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• 1 (8 oz) container whipped topping (like Cool Whip)
• ½ cup sweetened shredded coconut
• Toasted coconut for garnish

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch sheet pan.
2. In a large bowl, mix cake mix, crushed pineapple (with juice), oil, eggs, and vanilla until well blended.
3. Pour into the prepared pan and bake for 30–35 minutes or until golden and a toothpick comes out clean.
4. Let the cake cool completely.
5. Whip the heavy cream and powdered sugar until stiff peaks form. Fold in whipped topping and shredded coconut.
6. Spread coconut cream mixture over cooled cake and top with toasted coconut.
7. Refrigerate at least 1 hour before serving.

With its cool, creamy topping and sunny pineapple flavor, this cake is light, luscious, and perfectly suited to warm weather festivities.

Each bite feels like a mini escape to the tropics.

Peach Melba Sheet Cake

Inspired by the classic dessert, this Peach Melba sheet cake is a juicy, fruit-forward summer treat.

It features ripe peaches and raspberry preserves swirled into a tender vanilla base, topped with a smooth whipped cream cheese frosting.

Ingredients:

For the cake:

• 1 box white cake mix
• 1 cup milk
• ½ cup unsalted butter, melted
• 3 large eggs
• 1 tsp almond extract
• 1½ cups diced ripe peaches
• ½ cup raspberry preserves

For the frosting:

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 2½ cups powdered sugar
• 1 tsp vanilla extract
• 1 cup whipped topping or whipped cream

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch sheet pan.
2. Mix cake mix, milk, melted butter, eggs, and almond extract until smooth.
3. Fold in diced peaches and pour batter into the prepared pan.
4. Drop spoonfuls of raspberry preserves over the top and swirl with a knife.
5. Bake for 30–35 minutes or until golden and a toothpick inserted comes out clean.
6. Cool the cake completely.
7. For the frosting, beat cream cheese and butter until fluffy. Gradually mix in powdered sugar and vanilla. Fold in whipped topping.
8. Frost the cooled cake and refrigerate until ready to serve.

This cake offers the essence of summer in every bite, with sweet peaches and bright raspberry dancing across a creamy canvas.

It’s sophisticated enough for a dinner party, yet simple and comforting for a casual summer evening.

Watermelon Sheet Cake

This cake is a refreshing summer dream, capturing the sweet, juicy essence of watermelon in both the cake and frosting.

With a fun and vibrant appearance, it’s perfect for any hot summer day or festive cookout.

Ingredients:

For the cake:

• 1 box vanilla cake mix
• 1 cup watermelon puree (from fresh watermelon)
• ½ cup vegetable oil
• 3 large eggs
• 1 tsp vanilla extract
• Green food coloring (optional)

For the frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 3 tbsp watermelon juice
• 1 tsp vanilla extract
• Red food coloring (optional)
• Mini chocolate chips (for seeds)

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch sheet pan.
2. In a large bowl, mix together cake mix, watermelon puree, vegetable oil, eggs, and vanilla extract. Add green food coloring if desired for a subtle green tint.
3. Pour the batter into the prepared pan and bake for 28–32 minutes or until a toothpick comes out clean.
4. Cool the cake completely before frosting.
5. For the frosting, beat softened butter with powdered sugar until smooth. Gradually add watermelon juice and vanilla extract, and mix until fluffy.
6. Add red food coloring to the frosting to achieve a pinkish watermelon color.
7. Frost the cooled cake, then top with mini chocolate chips as seeds.
8. Refrigerate for an hour before serving for the best texture.

The watermelon cake is refreshingly light, with just the right amount of sweetness and a burst of fruit flavor.

Its bright pink frosting and chocolate chip “seeds” make it an eye-catching treat that will impress your guests.

Key Lime Pie Sheet Cake

A twist on the classic key lime pie, this sheet cake features all the tangy, zesty flavors of key lime, topped with a fluffy whipped topping that mirrors the creamy filling of the pie.

It’s a perfect balance of tart and sweet, ideal for summer gatherings.

Ingredients:

For the cake:

• 1 box white cake mix
• 1 cup sour cream
• ½ cup vegetable oil
• 3 large eggs
• ½ cup lime juice (freshly squeezed)
• Zest of 2 limes

For the frosting:

• 1 (8 oz) package cream cheese, softened
• 1 cup heavy cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• Zest of 1 lime

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch sheet pan.
2. In a large bowl, combine cake mix, sour cream, oil, eggs, lime juice, and lime zest. Mix until smooth.
3. Pour the batter into the prepared pan and bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
4. Allow the cake to cool completely.
5. For the frosting, beat the cream cheese until smooth. Add heavy cream, powdered sugar, vanilla extract, and lime zest, and beat until fluffy.
6. Spread the lime-infused frosting over the cooled cake.
7. Garnish with additional lime zest or lime slices if desired.
8. Chill for at least 1 hour before serving.

This Key Lime Pie Sheet Cake brings the flavors of the classic dessert into a new form that’s easy to share with a crowd.

Its tangy lime kick and creamy topping make it the perfect choice for summer picnics or BBQs.

Blueberry Lemon Burst Sheet Cake

This cake is a tribute to two beloved summer fruits: sweet blueberries and bright, zesty lemons.

The lemony cake base is studded with juicy blueberries, and the frosting adds an extra layer of tart sweetness with a refreshing twist.

Ingredients:

For the cake:

• 1 box lemon cake mix
• 1 cup fresh blueberries
• ½ cup buttermilk
• ¼ cup vegetable oil
• 3 large eggs
• 1 tsp lemon extract

For the frosting:

• ½ cup unsalted butter, softened
• 4 oz cream cheese, softened
• 3 cups powdered sugar
• 2 tbsp lemon juice
• 1 tsp lemon zest
• Blueberries for garnish

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch sheet pan.
2. In a large bowl, mix together the lemon cake mix, buttermilk, oil, eggs, and lemon extract until smooth.
3. Gently fold in the fresh blueberries.
4. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
5. Allow the cake to cool completely.
6. For the frosting, beat the butter and cream cheese together until fluffy. Gradually add powdered sugar, lemon juice, and zest, and continue mixing until smooth.
7. Spread the frosting evenly over the cooled cake and garnish with additional fresh blueberries.
8. Refrigerate for 1 hour before serving for the best texture.

This Blueberry Lemon Burst Sheet Cake is a delightful summer dessert with a perfect balance of tangy lemon and sweet blueberries.

It’s a great way to showcase seasonal fruit and is sure to brighten up any occasion with its fresh flavors.

Mango Coconut Sheet Cake

A tropical delight, this cake brings together the sweetness of ripe mango and the richness of coconut.

It’s light, fluffy, and perfect for those who crave exotic flavors in their summer desserts.

Ingredients:

For the cake:

• 1 box yellow cake mix
• 1 cup mango puree (from fresh or canned mango)
• ½ cup coconut milk
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup shredded coconut

For the frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• ¼ cup coconut milk
• 1 tsp vanilla extract
• 1 cup shredded coconut, toasted

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch sheet pan.
2. In a large bowl, combine cake mix, mango puree, coconut milk, eggs, and vanilla extract. Mix until smooth.
3. Fold in shredded coconut and pour the batter into the prepared pan.
4. Bake for 28–32 minutes, or until a toothpick comes out clean.
5. Allow the cake to cool completely.
6. For the frosting, beat softened butter with powdered sugar, coconut milk, and vanilla extract until fluffy.
7. Spread the coconut frosting over the cooled cake and top with toasted shredded coconut.
8. Chill for an hour before serving.

This Mango Coconut Sheet Cake offers the tropical flavors of a sunny beach vacation, with a perfect balance of fruitiness and creamy coconut.

It’s ideal for summer celebrations and will have your guests dreaming of the tropics.

Blackberry Lemonade Sheet Cake

This cake brings a tangy, fruity punch with the combination of fresh blackberries and tart lemonade.

It’s the ideal dessert for a summer picnic or a garden party, delivering both bright colors and refreshing flavors.

Ingredients:

For the cake:

• 1 box lemon cake mix
• 1 cup fresh blackberries
• ½ cup lemonade (freshly squeezed or store-bought)
• ½ cup vegetable oil
• 3 large eggs
• 1 tsp lemon extract

For the frosting:

• ½ cup unsalted butter, softened
• 4 oz cream cheese, softened
• 3 cups powdered sugar
• 2 tbsp lemonade
• Fresh blackberries for garnish

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch sheet pan.
2. In a large bowl, mix the lemon cake mix, fresh blackberries, lemonade, vegetable oil, eggs, and lemon extract until smooth.
3. Pour the batter into the prepared pan and bake for 28–32 minutes, or until a toothpick comes out clean.
4. Let the cake cool completely.
5. For the frosting, beat the softened butter and cream cheese together until smooth. Gradually add powdered sugar and lemonade, and continue beating until fluffy.
6. Frost the cooled cake with the lemonade frosting and garnish with fresh blackberries.
7. Chill for an hour before serving.

The Blackberry Lemonade Sheet Cake is a delightful summer dessert with a tangy twist.

The fresh blackberries and lemonade provide a zesty flavor that perfectly balances the sweetness of the cake and frosting.

Chocolate Mint Sheet Cake

For those who love the refreshing taste of mint paired with rich chocolate, this cake is an absolute winner.

The cool mint flavor in the frosting balances the decadent chocolate cake, making it perfect for a summer evening dessert.

Ingredients:

For the cake:

• 1 box chocolate cake mix
• 1 cup buttermilk
• ½ cup vegetable oil
• 3 large eggs
• 1 tsp peppermint extract

For the frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 3 tbsp unsweetened cocoa powder
• 1 tsp peppermint extract
• 3 tbsp milk
• 1 tbsp green food coloring (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch sheet pan.
2. In a large bowl, mix together the chocolate cake mix, buttermilk, vegetable oil, eggs, and peppermint extract until smooth.
3. Pour the batter into the prepared pan and bake for 28–32 minutes, or until a toothpick comes out clean.
4. Allow the cake to cool completely.
5. For the frosting, beat the softened butter and powdered sugar until smooth. Add cocoa powder, peppermint extract, and milk, and continue mixing until fluffy.
6. Add green food coloring to the frosting for a minty green hue if desired.
7. Spread the frosting evenly over the cooled cake and refrigerate for 1 hour before serving.

This Chocolate Mint Sheet Cake is a rich, refreshing treat that combines the smooth, decadent flavor of chocolate with a cool minty finish.

It’s a perfect dessert for mint lovers, adding a fun, festive vibe to any summer gathering.

Cherry Almond Sheet Cake

A classic flavor combination of tart cherries and rich almond essence makes this sheet cake a perfect choice for summer events.

The sweet cherries shine through in every bite, balanced by the nutty undertones of almond.

Ingredients:

For the cake:

• 1 box white cake mix
• 1 cup almond milk (or regular milk)
• ½ cup vegetable oil
• 3 large eggs
• 1 tsp almond extract
• 1 cup maraschino cherries, chopped and drained

For the frosting:

• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp almond extract
• 2–3 tbsp milk
• Maraschino cherries for garnish

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch sheet pan.
2. In a large bowl, mix together the cake mix, almond milk, vegetable oil, eggs, and almond extract until smooth.
3. Fold in the chopped cherries and pour the batter into the prepared pan.
4. Bake for 28–32 minutes, or until a toothpick comes out clean.
5. Let the cake cool completely.
6. For the frosting, beat the softened butter and powdered sugar together until smooth. Add almond extract and milk until fluffy.
7. Spread frosting over the cooled cake and garnish with whole maraschino cherries on top.
8. Refrigerate for an hour before serving.

The Cherry Almond Sheet Cake offers a delightful balance of sweet and nutty flavors, with the juicy cherries adding a refreshing burst.

It’s a great dessert to serve at family gatherings or summer picnics.

S’mores Sheet Cake

S’mores are a summer campfire favorite, and now you can enjoy them in sheet cake form!

This dessert combines the flavors of graham crackers, chocolate, and toasted marshmallows into one decadent, easy-to-make cake.

Ingredients:

For the cake:

• 1 box graham cracker cake mix (or a plain yellow cake mix)
• 1 cup milk
• ½ cup vegetable oil
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup mini chocolate chips

For the frosting:

• ½ cup unsalted butter, softened
• 4 oz cream cheese, softened
• 3 cups powdered sugar
• 2 tbsp cocoa powder
• ½ tsp vanilla extract
• 1 cup mini marshmallows, toasted

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch sheet pan.
2. In a large bowl, mix the cake mix, milk, vegetable oil, eggs, and vanilla extract until smooth.
3. Stir in mini chocolate chips and pour the batter into the prepared pan.
4. Bake for 28–32 minutes, or until a toothpick comes out clean.
5. Allow the cake to cool completely.
6. For the frosting, beat softened butter and cream cheese until smooth. Add powdered sugar, cocoa powder, and vanilla extract, and continue mixing until fluffy.
7. Frost the cooled cake with the chocolate frosting and top with toasted mini marshmallows.
8. Refrigerate for 1 hour before serving.

This S’mores Sheet Cake brings the cozy flavors of campfire s’mores into a delicious dessert everyone can enjoy.

It’s the ultimate treat for summer parties or outdoor gatherings.

Raspberry Peach Sheet Cake

Fresh peaches and tangy raspberries combine in this juicy, fruity sheet cake.

The bright, sweet flavors make this cake a perfect choice for a refreshing dessert during hot summer months.

Ingredients:

For the cake:

• 1 box white cake mix
• 1 cup peach puree (from fresh or canned peaches)
• ½ cup vegetable oil
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup fresh raspberries

For the frosting:

• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 2–3 tbsp peach juice (from fresh or canned peaches)
• Fresh raspberries and peach slices for garnish

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch sheet pan.
2. In a large bowl, combine the cake mix, peach puree, vegetable oil, eggs, and vanilla extract until smooth.
3. Gently fold in fresh raspberries and pour the batter into the prepared pan.
4. Bake for 28–32 minutes, or until a toothpick comes out clean.
5. Let the cake cool completely.
6. For the frosting, beat the softened butter and powdered sugar together until smooth. Add vanilla extract and peach juice until fluffy.
7. Frost the cooled cake and garnish with fresh raspberries and peach slices.
8. Refrigerate for an hour before serving.

The Raspberry Peach Sheet Cake offers a juicy, sweet combination of fruit flavors, making it a wonderfully refreshing treat for any summer occasion.

The light, fluffy texture pairs beautifully with the creamy frosting and fresh fruit topping.

Tropical Passionfruit Sheet Cake

For those who crave tropical flavors, this cake brings the exotic tang of passionfruit together with a light and fluffy vanilla base.

It’s a perfect cake to bring to a summer BBQ or picnic, offering a delightful tropical escape.

Ingredients:

For the cake:

• 1 box white cake mix
• 1 cup passionfruit juice (fresh or bottled)
• ½ cup vegetable oil
• 3 large eggs
• 1 tsp vanilla extract
• Zest of 1 lime

For the frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tbsp passionfruit juice
• 1 tsp vanilla extract
• Lime zest for garnish

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch sheet pan.
2. In a large bowl, mix together the cake mix, passionfruit juice, vegetable oil, eggs, vanilla extract, and lime zest until smooth.
3. Pour the batter into the prepared pan and bake for 28–32 minutes, or until a toothpick comes out clean.
4. Let the cake cool completely.
5. For the frosting, beat the softened butter and powdered sugar together until smooth. Add passionfruit juice and vanilla extract, and continue beating until fluffy.
6. Spread the frosting over the cooled cake and garnish with additional lime zest.
7. Refrigerate for 1 hour before serving.

The Tropical Passionfruit Sheet Cake is a refreshing and tropical dessert, perfect for summer gatherings.

The tangy passionfruit and bright lime zest make this cake both exotic and delightful.

Lemon Blueberry Cheesecake Sheet Cake

This cake combines the sweet-tartness of fresh blueberries and the creamy richness of cheesecake, all in one sheet cake.

It’s a dessert that’s light yet indulgent and perfect for summer celebrations.

Ingredients:

For the cake:

• 1 box lemon cake mix
• ½ cup milk
• ¼ cup vegetable oil
• 3 large eggs
• 1 tsp lemon zest
• 1 cup fresh blueberries

For the cheesecake layer:

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup whipped topping (like Cool Whip)

For the frosting:

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tbsp lemon juice
• Fresh blueberries for garnish

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch sheet pan.
2. In a large bowl, mix the cake mix, milk, vegetable oil, eggs, and lemon zest until smooth.
3. Gently fold in fresh blueberries and pour the batter into the prepared pan.
4. For the cheesecake layer, beat cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in whipped topping until light and fluffy.
5. Carefully spread the cheesecake mixture over the batter and bake for 30–35 minutes, or until a toothpick comes out clean.
6. Allow the cake to cool completely.
7. For the frosting, beat the softened butter with powdered sugar and lemon juice until fluffy.
8. Frost the cooled cake and top with fresh blueberries.
9. Refrigerate for 1 hour before serving.

This Lemon Blueberry Cheesecake Sheet Cake is a sweet and creamy dessert that perfectly captures the fresh flavors of summer.

The cheesecake layer adds a luscious, smooth texture, making it a unique twist on a traditional sheet cake.

Lemon Raspberry Poke Cake

This cake is a fun and refreshing twist on the traditional poke cake, featuring a lemony base soaked with raspberry syrup, topped with fluffy whipped cream, and garnished with fresh raspberries.

Ingredients:

For the cake:

• 1 box lemon cake mix
• 1 cup water
• ½ cup vegetable oil
• 3 large eggs
• 1 tsp lemon extract

For the raspberry syrup:

• 1 cup fresh raspberries
• ½ cup sugar
• ¼ cup water

For the frosting:

• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• Fresh raspberries for garnish

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch sheet pan.
2. In a large bowl, prepare the lemon cake mix according to the package instructions using water, vegetable oil, eggs, and lemon extract.
3. Pour the batter into the prepared pan and bake for 28–32 minutes, or until a toothpick comes out clean.
4. While the cake is baking, make the raspberry syrup. In a small saucepan, combine raspberries, sugar, and water. Cook over medium heat until the raspberries break down and the syrup thickens. Strain through a fine mesh sieve to remove seeds.
5. Once the cake has cooled slightly, use a fork to poke holes all over the cake.
6. Pour the raspberry syrup evenly over the cake, allowing it to soak in.
7. For the frosting, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
8. Spread the whipped cream over the soaked cake and garnish with fresh raspberries.
9. Refrigerate for 1 hour before serving.

This Lemon Raspberry Poke Cake is a burst of fresh summer flavor in every bite.

The tangy lemon cake pairs perfectly with the sweet raspberry syrup and the creamy whipped topping, making it a hit at any summer gathering.

Pineapple Coconut Cream Sheet Cake

This tropical-inspired sheet cake combines the rich, sweet flavors of pineapple and coconut.

The cake has a light, airy texture and is topped with a luscious coconut cream frosting, making it the perfect tropical treat for any summer celebration.

Ingredients:

For the cake:

• 1 box yellow cake mix
• 1 cup crushed pineapple (drained)
• ½ cup coconut milk
• ½ cup vegetable oil
• 3 large eggs
• 1 tsp vanilla extract

For the frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tbsp coconut milk
• 1 tsp vanilla extract
• 1 cup shredded coconut (sweetened)

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch sheet pan.
2. In a large bowl, combine the cake mix, crushed pineapple, coconut milk, vegetable oil, eggs, and vanilla extract. Mix until smooth.
3. Pour the batter into the prepared pan and bake for 28–32 minutes, or until a toothpick comes out clean.
4. Allow the cake to cool completely.
5. For the frosting, beat the softened butter with powdered sugar, coconut milk, and vanilla extract until fluffy.
6. Spread the coconut cream frosting over the cooled cake and top with shredded coconut.
7. Chill for 1 hour before serving.

The Pineapple Coconut Cream Sheet Cake is a rich and decadent dessert with a tropical flair.

The combination of pineapple and coconut makes every bite feel like a vacation in the tropics!

Strawberry Lemonade Sheet Cake

This cake offers the perfect balance of sweet strawberries and tangy lemonade, making it a delightful treat for any summer day.

The fruity, light flavors make this cake a refreshing option for picnics and outdoor events.

Ingredients:

For the cake:

• 1 box lemon cake mix
• 1 cup strawberry puree (fresh or frozen strawberries blended)
• ½ cup vegetable oil
• 3 large eggs
• 1 tsp lemon zest
• ½ cup lemonade

For the frosting:

• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tbsp lemonade
• 1 tsp lemon zest
• Fresh strawberries for garnish

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch sheet pan.
2. In a large bowl, combine the lemon cake mix, strawberry puree, vegetable oil, eggs, lemon zest, and lemonade. Mix until smooth.
3. Pour the batter into the prepared pan and bake for 28–32 minutes, or until a toothpick comes out clean.
4. Let the cake cool completely.
5. For the frosting, beat softened butter and powdered sugar together until smooth. Add lemonade and lemon zest, mixing until fluffy.
6. Spread the frosting over the cooled cake and garnish with fresh strawberries.
7. Refrigerate for 1 hour before serving.

The Strawberry Lemonade Sheet Cake is a light and fruity treat that embodies the refreshing essence of summer.

It’s perfect for anyone who loves the combination of sweet and tart flavors!

Orange Creamsicle Sheet Cake

This cake is inspired by the beloved Orange Creamsicle, with a fluffy orange-flavored cake and a creamy frosting that will take you back to childhood summers.

It’s the perfect dessert to serve for a nostalgic, fun, and refreshing treat.

Ingredients:

For the cake:

• 1 box vanilla cake mix
• 1 cup orange juice (fresh or store-bought)
• ½ cup vegetable oil
• 3 large eggs
• 1 tsp orange zest

For the frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tbsp orange juice
• 1 tsp vanilla extract
• 1 tsp orange zest

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch sheet pan.
2. In a large bowl, combine the vanilla cake mix, orange juice, vegetable oil, eggs, and orange zest. Mix until smooth.
3. Pour the batter into the prepared pan and bake for 28–32 minutes, or until a toothpick comes out clean.
4. Let the cake cool completely.
5. For the frosting, beat the softened butter with powdered sugar, orange juice, vanilla extract, and orange zest until fluffy and smooth.
6. Spread the frosting evenly over the cooled cake.
7. Refrigerate for 1 hour before serving.

The Orange Creamsicle Sheet Cake is a citrusy, creamy dessert that’s the perfect summer treat.

Its nostalgic flavors are sure to be a crowd-pleaser at any summer event!

Peach Melba Sheet Cake

This cake combines the juicy sweetness of fresh peaches with a raspberry swirl and a hint of vanilla, making it a perfect summer treat.

The subtle tartness of the raspberries pairs beautifully with the tender peach cake for a dessert that’s both refreshing and indulgent.

Ingredients:

For the cake:

• 1 box yellow cake mix
• 1 cup peach puree (from fresh or canned peaches)
• ½ cup vegetable oil
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup fresh raspberries

For the raspberry swirl:

• 1 cup fresh raspberries
• 2 tbsp sugar
• 1 tbsp lemon juice

For the frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• 2 tbsp peach juice (from canned peaches)

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch sheet pan.
2. In a large bowl, mix together the yellow cake mix, peach puree, vegetable oil, eggs, and vanilla extract until smooth.
3. Pour the batter into the prepared pan and bake for 28–32 minutes, or until a toothpick comes out clean.
4. While the cake is baking, make the raspberry swirl by heating raspberries, sugar, and lemon juice in a small saucepan over medium heat until the raspberries break down. Mash with a fork and strain to remove seeds.
5. Once the cake has cooled slightly, spoon the raspberry swirl over the top of the cake and swirl it through with a knife.
6. For the frosting, beat the softened butter with powdered sugar, vanilla extract, and peach juice until fluffy.
7. Frost the cooled cake with the peach frosting.
8. Refrigerate for 1 hour before serving.

The Peach Melba Sheet Cake is a delightful summer dessert, combining fresh fruit flavors in every bite.

The peach and raspberry combination makes it a perfect addition to any summer gathering!

Coconut Lime Sheet Cake

This cake is an irresistible blend of tropical flavors.

The coconut adds a rich, creamy texture to the light, zesty lime cake, and the lime frosting gives it a refreshing, citrusy kick—perfect for a summer celebration.

Ingredients:

For the cake:

• 1 box white cake mix
• ½ cup coconut milk
• ½ cup vegetable oil
• 3 large eggs
• 1 tsp lime zest
• 1 cup shredded coconut

For the frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tbsp lime juice
• 1 tsp lime zest
• ½ cup shredded coconut (for garnish)

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch sheet pan.
2. In a large bowl, combine the cake mix, coconut milk, vegetable oil, eggs, lime zest, and shredded coconut until smooth.
3. Pour the batter into the prepared pan and bake for 28–32 minutes, or until a toothpick comes out clean.
4. Allow the cake to cool completely.
5. For the frosting, beat the softened butter with powdered sugar, lime juice, and lime zest until smooth and fluffy.
6. Spread the lime frosting over the cooled cake and garnish with shredded coconut.
7. Refrigerate for 1 hour before serving.

The Coconut Lime Sheet Cake is a tropical masterpiece.

Its balance of coconut and lime flavors brings both richness and refreshment, making it a fantastic summer dessert.

Watermelon Mint Sheet Cake

This cake is the perfect way to capture the fresh, juicy taste of watermelon with a refreshing mint twist.

The light and fluffy cake, paired with a minty frosting, is an ideal dessert for hot summer days.

Ingredients:

For the cake:

• 1 box white cake mix
• 1 cup watermelon puree (fresh or blended watermelon)
• ½ cup vegetable oil
• 3 large eggs
• 1 tsp vanilla extract

For the frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tbsp watermelon juice
• 1 tsp mint extract
• Fresh mint leaves for garnish

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch sheet pan.
2. In a large bowl, combine the white cake mix, watermelon puree, vegetable oil, eggs, and vanilla extract until smooth.
3. Pour the batter into the prepared pan and bake for 28–32 minutes, or until a toothpick comes out clean.
4. Allow the cake to cool completely.
5. For the frosting, beat the softened butter with powdered sugar, watermelon juice, and mint extract until fluffy and smooth.
6. Frost the cooled cake with the minty frosting and garnish with fresh mint leaves.
7. Refrigerate for 1 hour before serving.

The Watermelon Mint Sheet Cake brings the refreshing flavors of summer right to your plate.

The watermelon adds sweetness, while the mint gives it an extra coolness that’s perfect for hot weather.