Pineapple Sheet Cake
This Pineapple Sheet Cake is super moist, flavorful, and easy to make. There’s no oil or butter in this cake. The moistness and flavor come from the pineapple and juice. It’s finished with a classic cream cheese frosting and it’s perfect for taking to parties or gatherings.
I tasted this delicious Pineapple Sheet Cake for the first time many years ago when I worked at an insurance company. A coworker brought it to an office party and I couldn’t get enough of it. I asked her for the recipe and couldn’t wait to make it myself so I could indulge without sharing. I know that seems selfish but we’re talking about sweets here…my weakness!
The strange thing about this cake is that it contains no oil, buttermilk, or butter. Yet, it’s MEGA moist. The crushed pineapple and juice contribute to all the moistness in this delicious cake.
The thing I like about this cake is its’ simplicity. It takes no time to prep this cake and it’s frosted in none other than delicious classic cream cheese frosting.
Sheet cakes are perfect for taking to get togethers. If you like sheet cakes, check out my Texas Sheet Cake, Chocolate Sheet Cake, and Butterscotch Sheet Cake recipes.
There are Three easy steps!
- Whisk together the dry ingredients.
- Mix together the sugar, eggs, and vanilla and add the dry to the wet ingredients and mix to combine.
- Fold in the crushed pineapple with juice.
TIPS FOR BAKING THE CAKE
- Bake the cake in the right size pan. This is a sheet cake. It is meant to be baked in a 15 x 10-inch jelly roll pan, not a large cookie sheet, or a 9 x 13 pan.
- This cake is done when it is golden brown on top and a toothpick inserted into the center comes out clean. This is a very moist cake so you might actually have some moist crumbs on the toothpick. Don’t overbake the cake. The cake should also spring back when you lightly touch it on top with a finger. If it doesn’t, it probably needs an additional minute or two.
- Baking powder makes cakes rise. You’ll notice there’s no baking powder in this recipe because this cake doesn’t need to rise much. Don’t fret when you pour the batter in the pan and it’s almost to the top. It won’t rise enough to spill over the top.
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Pineapple Sheet Cake
Description
This Pineapple Sheet Cake is super moist and delicious and contains no oil or butter. Crushed pineapple and juice get the credit for the tremendous amount of moistness in this incredibly easy cake. It’s the perfect cake to take to parties or gatherings. You won’t be bringing any of it back home!
Ingredients
CAKE
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 can (20 ounces) crushed pineapple, with juice
CREAM CHEESE FROSTING
- 1 package, 8-ounce, cream cheese softened
- 1 stick butter, room temperature
- 1 teaspoon pure vanilla extract
- Dash of salt
- 3 1/2 to 3 3/4 cups powdered sugar
- 1/2 cup coarsely chopped pecans
Instructions
CAKE
Preheat oven to 350 degrees.
- Whisk together the flour, baking soda and salt and set aside.
- In a large mixing bowl, combine the sugar, eggs, and vanilla. Mix with a mixer or by hand until all ingredients are thoroughly mixed together. Add the pineapple with juice and mix to incorporate.
- Pour the batter into an ungreased jelly roll pan, 15 x 10 inches. Bake for approximately 30 to 35 minutes until the top is golden brown and a toothpick inserted in the center comes out with moist crumbs on it. Transfer cake to a wire rack to cool completely before frosting.
CREAM CHEESE FROSTING
- Add the cream cheese to a large mixing bowl and mix on medium-high speed until it is creamy and free of any lumps. Add the butter, vanilla, and salt, and mix to thoroughly combine. Add the powdered sugar, starting with one cup on low speed. Mix until it is incorporated and slowly add more. Once the sugar is incorporated, where it can’t splatter out, turn the mixer up to medium-high speed and mix until smooth and creamy. If the frosting seems too thin, add a little more sugar. It should be a good spreading consistency, thick enough to spread easily but not stiff. Spread the frosting over the cake and sprinkle the pecans over the top.
- Refrigerate cake. Remove cake from the refrigerator about 30 minutes before serving for optimum flavor.
I just made this recipe yesterday. It was amazing! It did not specify salted or unsalted butter for the frosting. I chose to use salted, then leave out the “dash of salt”. I was just wondering what type you use for this recipe? I will definitely be making it again. I was just wondering for next time. Also, do you think it would be possible to make this cake as cupcakes instead? I’ll be making it on vacation. I thought it might be easier for everyone just to grab and go. Thanks for a great recipe.
I’m itching to make this but pineapples in juice aren’t available where I live. Can I use pineapple in light syrup instead?
Yes, you certainly can.
Could I have the recipe in grams please as would love to make this cake.christine Thank you
Hi Christine, There’s an option for metric at the top of the recipe card.
A good friend made this cake and all of us in our group loved it. It’s one of the best cakes I’ve ever eaten.
My question is, because of lack of storage space, if I use a half sheet pan rather than a jelly roll pan will it make any difference?
Hi Nancy, It shouldn’t. A jelly roll pan is 11 x 17 and the half sheet pan is 8 x 13. It might be a little big thicker.
I BAKED THIS PINEAPPLE CAKE IN A JELLY ROLL PA.N 10 BY 15 AND IT WAS DONE IN 15 TO 20 MIN. ANYONE ELSE??
Yes, 20 minutes in a jelly roll pan was more than enough baking time. I think if you made it in a 9 x 13, you would need to bake it closer to 30 minutes.