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Pineapple Sheet Cake

 Pineapple Sheet Cake
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.
24 ServingsPrep: 15 min. Bake: 35 min. + cooling

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 McCormick® Pure 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 McCormick® Pure Vanilla Extract
  • 1/2 cup chopped nuts

Directions

  • 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.
  • 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.

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Pineapple Sheet Cake (continued)

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.