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

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4.5 43 35
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This sheet 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 bring it to church potlucks, 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


  • CAKE:
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 large eggs
  • 1 cup chopped nuts
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 can (20 ounces) crushed pineapple, undrained
  • 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 piece: 315 calories, 12g fat (5g saturated fat), 38mg cholesterol, 227mg sodium, 49g carbohydrate (39g sugars, 1g fiber), 4g protein.


  1. In a large bowl, combine cake ingredients; beat until smooth. Pour into a greased 15x10x1-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.

Test Kitchen Tips
  • Rotate pan halfway through baking time for an even cake.
  • Don't worry if the top of this cake looks dark; it's not overbaked. Cakes with large amounts of baking soda in them tend to darken because the soda is a browning agent.
  • Beat batter just until smooth. Overbeating can cause tunnels to form in the cake.
  • Originally published as Pineapple Sheet Cake in Country Extra January 1992, p51

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    lucretiawebb User ID: 3028461 266306
    Reviewed May. 24, 2017

    "Shouldn't this cake have oil in the recipe?? Wouldn't it be dry without it."

    bgpino User ID: 1425465 266036
    Reviewed May. 16, 2017

    "Can't print recipe"

    karilinden User ID: 3118161 266014
    Reviewed May. 16, 2017

    "I have made this cake for years. It is SO easy to make and everyone always asks for the recipe. I like to use pecans in mine."

    anna User ID: 9066069 265818
    Reviewed May. 10, 2017

    "i had high expectations given the great reviews, but this cake turned out so bland that i didn't even bother frosting it as it would just have been a waste of frosting."

    xxcskier User ID: 1136353 264959
    Reviewed Apr. 21, 2017

    "I made this for Easter to share with family and friends, we all loved it but I loved it as it was so easy to make on a day I was so busy in the kitchen! I made this in a 9x13 baking dish and it was perfect!"

    Jellybug User ID: 53068 264561
    Reviewed Apr. 11, 2017

    "My go to cake when company is short notice...delicious, quick and easy!"

    btowhee User ID: 6122372 249710
    Reviewed Jun. 22, 2016

    "this recipe looks good, does it make a difference if I use pineapple in heavy syrup or pineapple in juice?"

    pattecake User ID: 50217 249696
    Reviewed Jun. 22, 2016

    "Have baked this cake many times and everyone loves it. So simple, too."

    mkaskela User ID: 6061564 248362
    Reviewed May. 18, 2016

    "So quick and easy to make, and amazingly delicious. The icing is beyond decadent."

    kredhead User ID: 710648 248353
    Reviewed May. 18, 2016

    "I've been making this moist, delicious cake for years. It's one of my favorites, if you have the pineapple on hand, it comes together in a flash. In a glass dish the bottom carmelizes and is super yummy. The creamy dreamy frosting makes it special. Something different and always well received. Leave out the nuts for those nut free, it never lasts long in my house. My original recipe uses a 9 x 13 & bakes at 325' for 40 minutes."

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