Pineapple Sheet Cake Recipe
Pineapple Sheet Cake Recipe photo by Taste of Home

Pineapple Sheet Cake Recipe

Publisher Photo
This cake is perfect for serving to a crowd. It keeps so well that you can easily prepare it a day ahead and it will stay moist. I often take this to potluck meals at our church, and I have yet to take much of it home.
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min. + cooling
MAKES: 24 servings

Ingredients

  • CAKE:
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 eggs
  • 1 cup chopped nuts
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 can (20 ounces) crushed pineapple, undrained
  • CREAM CHEESE ICING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 3-3/4 cups confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup chopped nuts

Nutritional Facts

1 serving (1 piece) equals 315 calories, 12 g fat (5 g saturated fat), 38 mg cholesterol, 227 mg sodium, 49 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large bowl, combine cake ingredients; beat until smooth. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 35 minutes. Cool.
  2. For icing, in a small bowl, combine the cream cheese, butter, confectioners' sugar and vanilla until smooth. Spread over cake and sprinkle with nuts. Yield: about 24 servings.
Originally published as Pineapple Sheet Cake in Country Extra January 1992, p51

Nutritional Facts

1 serving (1 piece) equals 315 calories, 12 g fat (5 g saturated fat), 38 mg cholesterol, 227 mg sodium, 49 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Pineapple Sheet Cake

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jun. 15, 2014

"This cake is quick and easy to make and was delicious! It was a big success at my last BBQ. Not all those present like cream cheese so I made a coconut butter cream, which turned out great. This is a recipe I know I will use again and again!"

MY REVIEW
Reviewed Sep. 30, 2012

"This is a great cake but I was wondering if it would make a good basis for a spice cake. Has anyone ever tried this? Please let me know how it turned out."

MY REVIEW
Reviewed Apr. 20, 2012

"Next time I, too, will reduce the sugar about 1/4 cup and decrease the volume of icing by about 1/2. Still was moist and very good as is..."

MY REVIEW
Reviewed Mar. 22, 2012

"When I accidentally opened a 20oz can of crushed pineapple instead of chunks, I had to find a way to use it. This was the first recipe I came to that called for 1-20oz can of crushed pineapple. It is delicious and probably won't last too long in this house."

MY REVIEW
Reviewed Jun. 7, 2011

"I have been making this recipe for many, many years now. I use pineapple in its own juice and cut the sugar and cream cheese frosting as 8 0z. makes a lot! I uae about 4 oz. and 1/4 cup butter, and enough powdered sugar to make a good spreading consistancy. I use a 9x13" pan, and bake 35 to 40 min. It looks really brown but is so good and easy. I turn to this recipe when I have to make something in a hurry."

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