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

Pineapple Sheet Cake Recipe

Read Reviews (10)
5 10
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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.
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 King Arthur Unbleached 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(10)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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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.

MY REVIEW
Reviewed Apr. 17, 2011

 

You do not need oil in this recipe - the juice provides plenty of moisture and do cut the sugar a bit.   It is a wonderful cake - also good with coconut icing for coconut lovers.

I am making it this afternoon to take to a Sunday Supper!

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