Pineapple Sheet Cake
Bursting with tropical flavor, this Pineapple Sheet Cake is a moist, melt-in-your-mouth dessert that’s as simple to make as it is delicious. Made with crushed pineapple for natural sweetness and a luscious cream cheese frosting for a tangy finish, this easy, one-pan recipe is perfect for feeding a crowd at potlucks, parties, or weeknight gatherings. Bake it to perfection in just 35 minutes, then top it off with optional pecans for a delightful crunch. With minimal prep time and no complicated steps, this irresistible cake will quickly become your new go-to dessert. Plus, it’s all made in a single 9x13-inch pan—easy to bake, serve, and enjoy! Whether you’re searching for pineapple cake recipes, easy sheet cake ideas, or tropical dessert recipes, this Pineapple Sheet Cake checks all the boxes.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 2 teaspoons Baking soda
- 0.5 teaspoons Salt
- 20 ounces Crushed pineapple (with juice, not drained)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cups Unsalted butter (softened)
- 2 cups Powdered sugar
- 8 ounces Cream cheese (softened)
- 2 tablespoons Milk
- 0.5 cups Chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a large mixing bowl, combine the flour, granulated sugar, baking soda, and salt. Mix well to distribute the dry ingredients evenly.
Add the crushed pineapple (including the juice), eggs, and vanilla extract to the dry ingredients. Mix until just combined. Be sure not to overmix.
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the frosting. In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy.
Gradually add the powdered sugar and milk, mixing until the frosting reaches a smooth and spreadable consistency.
Allow the cake to cool completely in the pan on a wire rack before applying the frosting.
Once the cake is cool, spread the frosting evenly over the top of the cake using a spatula.
If desired, sprinkle the top of the frosted cake with chopped pecans for added crunch and flavor.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
Slice and enjoy your Pineapple Sheet Cake!
Nutrition Facts
Calories |
5825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.3 g | 293% | |
| Saturated Fat | 116.0 g | 580% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 884 mg | 295% | |
| Sodium | 4619 mg | 201% | |
| Total Carbohydrate | 920.7 g | 335% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 712.8 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 490 mg | 38% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1543 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
