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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

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

  • 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.

Recipe Note


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.
  • 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

    Sort By :

    Average Rating
    MY REVIEW
    lvarner
    Reviewed Dec. 3, 2017

    "The cake and frosting both taste good. However, the cake was too thin for me - I like a thicker cake so baked it again using a 13x9x2 inch pan with better results (but it was still a thinner cake than I prefer). I also found that I needed to double the amount of nuts (to 1 cup) for sprinkling over the top of cake (it did not seem generous enough using just 1/2 cup). I sprinkled some toasted coconut on top of the cake too for added flavor and texture."

    MY REVIEW
    Susan
    Reviewed Oct. 24, 2017

    "The cake never rose. Since I had no time to remake anything else, I cut it up into "chewy pineapple bars". Everyone said it tasted good, but it didn't resemble anything like a cake."

    MY REVIEW
    mamazon
    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
    Reviewed Jun. 5, 2017

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

    MY REVIEW
    Judat
    Reviewed May. 29, 2017

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

    MY REVIEW
    lucretiawebb
    Reviewed May. 24, 2017

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

    MY REVIEW
    bgpino
    Reviewed May. 16, 2017

    "Can't print recipe"

    MY REVIEW
    karilinden
    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
    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
    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!"

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