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Pineapple Sheet Cake Recipe

Pineapple Sheet Cake Recipe

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 YIELD: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


  • 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.

Nutritional Facts

1 piece: 315 calories, 12g fat (5g saturated fat), 38mg cholesterol, 227mg sodium, 49g carbohydrate (39g sugars, 1g fiber), 4g protein.

Reviews for Pineapple Sheet Cake

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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."

Wiwianna User ID: 8118591 248272
Reviewed May. 15, 2016

"Yummy and so moist. Anything with cream cheese frosting is big in our house. My MahJonng group loved it. This is a keeper! ??"

chula47 User ID: 8549256 248265
Reviewed May. 15, 2016

"Very tasty cake it make a big at my hubsand party. I will make it agaon"

patsy304 User ID: 1136637 247401
Reviewed Apr. 23, 2016

"A huge church potluck hit!"

marge6842 User ID: 8771329 243859
Reviewed Feb. 15, 2016

"The cake is delicious, but I add 1 cup of coconut"

sherrylzinke User ID: 8487996 233602
Reviewed Sep. 28, 2015

"super easy hit with everyone"

Marilou6 User ID: 3729765 233225
Reviewed Sep. 21, 2015

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

virgo1953 User ID: 8451031 233032
Reviewed Sep. 17, 2015

"Great Sheet cake to make."

cjlcricket User ID: 7708765 232278
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."

Lois gy User ID: 2481574 231826
Reviewed Aug. 26, 2015

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

gramcayo User ID: 5095727 231821
Reviewed Aug. 26, 2015

"No oil or butter? Nice."

dkk1234 User ID: 5176732 231771
Reviewed Aug. 25, 2015

"I make this in a 13x9 pan and cook as recipe says. Is absolutely wonderful. Have now made several times and is now one of my family favorites."

normaromine User ID: 4327029 231768
Reviewed Aug. 25, 2015

"This is a fabulous cake. Always a hit. Best baked in a cookie sheet 15"x 17""

Susiew122 User ID: 5821544 231757
Reviewed Aug. 25, 2015

"Can this be made in 13x9" pan and how long to bake?"

MariannC User ID: 8365633 228450
Reviewed Jun. 24, 2015

"Wonderful cake. It's delicious and easy."

Taximommy58 User ID: 1605418 224692
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 User ID: 2621902 223199
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."

Smlngmk User ID: 7648560 221677
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"

moneygall User ID: 1176130 220628
Reviewed Feb. 16, 2015

"Delicious. Will make this cake again!"

jlaule User ID: 4286842 220350
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."

angels35 User ID: 8254542 220206
Reviewed Feb. 10, 2015

"Good and moist."

IsaacsOK User ID: 1064754 220177
Reviewed Feb. 10, 2015

"This looks like "Preacher cake" or my old recipe that we call "Funeral cake"...both names because it's so easy to put together in a hurry with ingredients you probably have in your pantry. Very good!"

danarenee User ID: 1388814 16511
Reviewed Nov. 19, 2014

"Made this recipe for a camping pot luck last summer and got people asking 'who made the pineapple cake-it's awesome!' So I decided to try it again for a 'get together', and had someone remember it from the campout, hoping it was the same one!"

mayun User ID: 1636268 40182
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!"

goshdarngood User ID: 6894046 16794
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."

CWOCN User ID: 4346648 40399
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..."

micheleclow User ID: 6777152 38609
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."

marilynshade User ID: 3836481 37003
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."

TriainAtlanta User ID: 291234 41106
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!"

baroth18 User ID: 3621075 16510
Reviewed Feb. 28, 2011

"I have made this several times and every time I make it someone asks for the recipe. It is super simple and absolutely delicious! I do not use the full 2 cups of sugar as it is quite sweet. Next time I make it I am going to cut the frosting in half because it made such a lot-too tempting to eat!!

Great if you need squares for a crowd! One of the few sheet cake recipes that doesn't sink in the middle when you take it out of the oven. This is so moist that it would be good just sprinkled with icing sugar."

dnaleri User ID: 566296 40176
Reviewed Apr. 9, 2009

"And to answer the question about shortening, I guess the pineapple takes its place because I followed the recipe exactly, except for the above noted difference in baking time."

dnaleri User ID: 566296 38607
Reviewed Apr. 9, 2009

"I made this and I beleive the baking time given is incorrect. I only baked mine for about 20 to 25 minutes and it got really brown on top. It is so good!"

beryl518 User ID: 1778115 12861
Reviewed Nov. 21, 2008

"I am wondering if there is shortening or margarine missing in the cake batter in this recipe.

Does the crushed pineapple take the place of it?? Thanks"

TriainAtlanta User ID: 291234 14721
Reviewed Jan. 26, 2008


I "posted" this because when I clicked on "viewing the recipe" I thought I'd never get back to this thread.   I have made this recipe many times but I use the pineapple in juice and it turns out very well - less sugar, then.

It is a very good cake.



Pineapple Sheet 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 in heavy syrup, undrained
1 package (8 ounces) cream cheese, softened
1 box (16 ounces) confectioners' sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
1/2 cup chopped nuts

In a large mixing bowl, combine cake ingredients. Mix until smooth. Pour into a
greased 15-in. x 10-in. x 1-in. baking pan. bake at 350° for 35 minutes.
Cool. Meanwhile, for icing, combine cream cheese, sugar, butter and vanilla in
a small mixing bowl. Beat until smooth. Spread over cake and sprinkle with nuts.

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