Pineapple Sheet Cake Recipe
- 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
- 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.
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
"A huge church potluck hit!"
"The cake is delicious, but I add 1 cup of coconut"
"super easy hit with everyone"
"Served this at church potluck/ Now others want recipe. Delish!"
"Great Sheet Cake to make."
"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."
"Made it twice last week. Thanks for the recipe. It is a keeper."
"No oil or butter? Nice."
"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."
"This is a fabulous cake. Always a hit. Best baked in a cookie sheet 15"x 17""
"Can this be made in 13x9" pan and how long to bake?"
"Wonderful cake. It's delicious and easy."
"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!"
"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."
"Made this for our potluck Saturday lunch.. it was a big hit. Not even a crumb for me to take home... Totally decadent"
"Delicious. Will make this cake again!"
"This was a very moist and delicious cake. I followed the other reviews about using less sugar and only half the frosting. Terrific cake."
"Good and moist."
"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!"
"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!"
"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!"
"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."
"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..."
"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."
"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."
"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!"
"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."
"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."
"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!"
"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"
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
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
CREAM CHEESE ICING:
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.