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

Pineapple Sheet Cake Recipe

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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. —Kim Miller Spiek, Sarasota, Florida
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 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 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
   (14)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 12, 2015

"Fabulous cake! I made a recipe and a half for my larger pan. I had two bananas lying around that were getting soft, so I creamed them and added to the batter, along with some coconut. Turned out like a tropical cake! Some toasted coconut on top added just the right touch. Thanks for sharing this recipe ~ it is definitely one that I'll make again!"

MY REVIEW
Reviewed Mar. 20, 2015

"This cake was quite easy to make. I reduced the sugar by 1/4 cup per reviews and also baked it for only 20 minutes. It was totally done in that amount of time. The cake is quite moist and not overly sweet, but it has a rubbery texture that didn't appeal to me. I won't be baking it again."

MY REVIEW
Reviewed Mar. 1, 2015

"Made this for our potluck Saturday lunch.. it was a big hit. Not even a crumb for me to take home... Totally decadent"

MY REVIEW
Reviewed Feb. 16, 2015

"Delicious. Will make this cake again!"

MY REVIEW
Reviewed Feb. 12, 2015

"This was a very moist and delicious cake. I followed the other reviews about using less sugar and only half the frosting. Terrific cake."

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