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Pineapple Sheet Cake Recipe

Pineapple Sheet Cake Recipe

Learn how to make the best homemade pineapple sheet cake with this easy baking recipe. Bursting with tropical flavors and topped with tangy cream cheese frosting, this moist, fruity cake is perfect for potlucks, parties, or anytime you need a taste of sunshine.
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
30 mins
Serves:
1 cake (15 slices)
An overhead shot of a golden-brown pineapple sheet cake with visible fruit pieces studding the surface, captured in soft natural light streaming through kitchen windows. The cake is presented on a vintage blue ceramic platter with a slice being lifted to reveal its tender, moist crumb structure. Cream cheese frosting creates a luscious white layer on top, garnished with small triangles of fresh pineapple and a light dusting of toasted coconut for texture contrast. In the background, a pitcher of iced tea with pineapple slices and a casual arrangement of fresh tropical fruits suggest a perfect summer dessert setting.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">565g canned crushed pineapple with juice</li><li class="ingredients-single-item">100g chopped walnuts (optional)</li><li class="ingredients-single-item">For the frosting:</li><li class="ingredients-single-item">225g cream cheese, softened</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">300g powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">50g toasted coconut flakes for garnish (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">33x23cm (13x9-inch) baking pan</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Electric mixer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Line your 33x23cm (13x9-inch) baking pan with parchment paper, leaving some overhang on the sides for easy removal, then lightly grease any exposed parts.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until well combined. This thorough mixing ensures the leavening agents are evenly distributed throughout the batter, promoting an even rise.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Make a well in the center of your dry ingredients and add the eggs, vanilla extract, and the entire can of crushed pineapple with its juice. The acid in the pineapple will react with the baking soda, creating carbon dioxide bubbles that help the cake rise and stay tender.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Mix everything together with a wooden spoon or spatula until just combined – don't overmix! The batter will look slightly lumpy from the pineapple pieces, which is perfect. Overmixing would develop too much gluten, resulting in a tougher cake.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>If using walnuts, fold them in gently now. The nuts provide a wonderful textural contrast to the soft, moist cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the batter into your prepared pan, spreading it evenly to the corners. Give the pan a gentle tap on the counter to release any large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs. The cake should spring back lightly when touched. If the top is browning too quickly, loosely cover with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from the oven and place on a wire rack to cool completely in the pan. The cake needs to be fully cooled before frosting to prevent the cream cheese frosting from melting.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the cake cools, prepare your frosting. In a large bowl, beat the cream cheese and butter together until smooth and creamy, about 2-3 minutes. The fat molecules in the butter and cream cheese need to be fully incorporated to create a silky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Gradually add the powdered sugar, beating on low speed until incorporated, then increase to medium-high and beat until light and fluffy. Add the vanilla extract and mix until combined.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once the cake is completely cool, use the parchment paper overhang to lift it from the pan if desired. Spread the frosting evenly over the top of the cake. If using toasted coconut, sprinkle it over the frosted cake for a beautiful garnish and added texture.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the best flavor, refrigerate the frosted cake for at least 30 minutes before serving to allow the flavors to meld. The cake will keep, covered in the refrigerator, for up to 5 days, though the texture is best within the first 3 days.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Pineapple Sheet Cake Recipe?

This tropical cake requires all-purpose flour, sugar, baking soda, salt, eggs, vanilla extract, canned crushed pineapple with juice, and optional walnuts. The cream cheese frosting needs cream cheese, butter, powdered sugar, vanilla, and optional toasted coconut for garnish.

How to cook Pineapple Sheet Cake Recipe at home?

Learn how to cook Pineapple Sheet Cake Recipe by mixing dry ingredients first, then adding eggs, vanilla, and crushed pineapple with juice. Pour the batter into a lined baking tin and bake at 180°C for 30-35 minutes until golden and set. Once cooled, top with tangy cream cheese frosting for the perfect tropical treat.

Can I use fresh pineapple instead of canned for this sheet cake?

While fresh pineapple can be used, canned crushed pineapple is recommended as it provides both fruit and liquid needed for moisture. If using fresh, you'll need to crush it and add about 120ml pineapple juice to maintain the cake's signature moist texture.

Why is my pineapple cake too dense or soggy?

A soggy cake usually results from underbaking or not draining excess pineapple juice. A dense texture often comes from overmixing the batter. Mix just until ingredients are combined, ensure proper oven temperature, and test for doneness with a toothpick before removing from the oven.

How can I make this tropical cake even more flavourful?

Enhance the tropical flavours by adding 50g shredded coconut to the batter, 1 teaspoon of coconut extract, or a splash of dark rum. You could also fold in diced mango or sprinkle lime zest into the frosting for an extra dimension of tropical taste.

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Bursting with tropical flavors and topped with tangy cream cheese frosting, this moist, fruity cake is perfect for potlucks, parties, or anytime you need a taste of sunshine.", "prepTime": "PT20M", "cookTime": "PT30M", "totalTime": "PT50M", "keywords": "pineapple cake, tropical dessert, cream cheese frosting, moist sheet cake, easy baking recipe", "recipeYield": "15", "recipeCategory": "Dessert", "recipeCuisine": "American", "nutrition": { "@type": "NutritionInformation", "calories": "320 calories", "carbohydrateContent": "44 g", "proteinContent": "3 g", "fatContent": "16 g", "saturatedFatContent": "8 g", "cholesterolContent": "55 mg", "sodiumContent": "180 mg", "sugarContent": "32 g", "servingSize": "1 slice" }, "recipeIngredient": [ "280g all-purpose flour", "400g granulated sugar", "2 tsp baking soda", "1/2 tsp salt", "2 large eggs, room temperature", "1 tsp vanilla extract", "565g canned crushed pineapple with juice", "100g chopped walnuts (optional)", "225g cream cheese, softened", "115g unsalted butter, softened", "300g powdered sugar", "1 tsp vanilla extract", "50g toasted coconut flakes for garnish (optional)" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare oven and pan", "text": "Preheat your oven to 180°C (350°F). 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If using toasted coconut, sprinkle it over the frosted cake for a beautiful garnish and added texture." }, { "@type": "HowToStep", "name": "Chill and serve", "text": "For the best flavor, refrigerate the frosted cake for at least 30 minutes before serving to allow the flavors to meld. The cake will keep, covered in the refrigerator, for up to 5 days, though the texture is best within the first 3 days." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Elena Vasquez", "datePublished": "2024-06-15", "reviewBody": "This pineapple sheet cake was the highlight of our summer gathering! Everyone asked for the recipe. The cream cheese frosting perfectly balances the sweetness of the cake. I'll definitely be making this again!", "name": "Perfect summer party dessert!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam O'Connor", "datePublished": "2024-06-18", "reviewBody": "I baked this cake three days ago and it's still incredibly moist! The pineapple really does make all the difference. My family has been enjoying it for breakfast, dessert, and everything in between!", "name": "Incredibly moist for days!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Rahman", "datePublished": "2024-06-20", "reviewBody": "I added a tablespoon of dark rum to the batter and it was absolutely divine! The rum enhanced the tropical flavors without overpowering them. This recipe is so versatile and foolproof.", "name": "Added rum—game changer!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Takashi Yamamoto", "datePublished": "2024-06-22", "reviewBody": "Growing up in Hawaii, I'm picky about pineapple desserts, but this cake exceeded my expectations! The balance of sweet and tangy is spot on, and the texture is perfect. Will be making this regularly!", "name": "Tropical flavors blew me away!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophia Petrov", "datePublished": "2024-06-24", "reviewBody": "I always have canned pineapple in my pantry and was looking for a new way to use it. This cake was absolutely worth every calorie! The walnuts add a nice crunch and the frosting is heavenly. My new go-to dessert!", "name": "Best use for canned pineapple!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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