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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
   (23)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (0)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 28, 2015

"super easy hit with everyone"

MY REVIEW
Reviewed Sep. 21, 2015

"Served this at church potluck/ Now others want recipe. Delish!"

MY REVIEW
Reviewed Sep. 17, 2015

"Great Sheet Cake to make."

MY REVIEW
Reviewed Sep. 4, 2015

"I used to bake this cake like this all the time. I recommend baking at least an hour. I just made this tonight and it's not the way I'm used to. The cake should be brown/caramelized inside, not gooey or pasty like it is after 35 mins. Otherwise, it seems to be the same cake I used to make."

MY REVIEW
Reviewed Aug. 26, 2015

"Made it twice last week. Thanks for the recipe. It is a keeper."

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