Pineapple Sheet Cake Recipe

4.5 46 38
Pineapple Sheet Cake Recipe
Pineapple Sheet Cake Recipe photo by Taste of Home
Publisher Photo

Pineapple Sheet Cake Recipe

Read Reviews
4.5 46 38
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling

Ingredients

  • 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
  • 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

Directions

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.
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.

Test Kitchen Tips
  • Rotate pan halfway through baking time for an even cake.
  • Don't worry if the top of this cake looks dark; it's not overbaked. Cakes with large amounts of baking soda in them tend to darken because the soda is a browning agent.
  • Beat batter just until smooth. Overbeating can cause tunnels to form in the cake.
  • Originally published as Pineapple Sheet Cake in Country Extra January 1992, p51

    Nutritional Facts

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

    • 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
    • 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 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.

    Test Kitchen Tips
  • Rotate pan halfway through baking time for an even cake.
  • Don't worry if the top of this cake looks dark; it's not overbaked. Cakes with large amounts of baking soda in them tend to darken because the soda is a browning agent.
  • Beat batter just until smooth. Overbeating can cause tunnels to form in the cake.
  • Originally published as Pineapple Sheet Cake in Country Extra January 1992, p51

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    Reviews forPineapple Sheet Cake

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    MY REVIEW
    mamazon User ID: 5170730 269972
    Reviewed Jul. 25, 2017

    "Super easy to make and tastes good. Perfect for a last minute dessert. I cheated and used ready-made cream cheese frosting."

    MY REVIEW
    Jeanne253 User ID: 6235334 267671
    Reviewed Jun. 5, 2017

    "This cake is delicious. It is easy, and scrumptious!"

    MY REVIEW
    Judat User ID: 8282854 267444
    Reviewed May. 29, 2017

    "I've made this twice for a church group. easy to make and delicious."

    MY REVIEW
    lucretiawebb User ID: 3028461 266306
    Reviewed May. 24, 2017

    "Shouldn't this cake have oil in the recipe?? Wouldn't it be dry without it."

    MY REVIEW
    bgpino User ID: 1425465 266036
    Reviewed May. 16, 2017

    "Can't print recipe"

    MY REVIEW
    karilinden User ID: 3118161 266014
    Reviewed May. 16, 2017

    "I have made this cake for years. It is SO easy to make and everyone always asks for the recipe. I like to use pecans in mine."

    MY REVIEW
    anna User ID: 9066069 265818
    Reviewed May. 10, 2017

    "i had high expectations given the great reviews, but this cake turned out so bland that i didn't even bother frosting it as it would just have been a waste of frosting."

    MY REVIEW
    xxcskier User ID: 1136353 264959
    Reviewed Apr. 21, 2017

    "I made this for Easter to share with family and friends, we all loved it but I loved it as it was so easy to make on a day I was so busy in the kitchen! I made this in a 9x13 baking dish and it was perfect!"

    MY REVIEW
    Jellybug User ID: 53068 264561
    Reviewed Apr. 11, 2017

    "My go to cake when company is short notice...delicious, quick and easy!"

    MY REVIEW
    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?"

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