Recipe for Pineapple Sheet with a pecan cream cheese frosting is the perfect treat for potlucks, snacks, and picnic. This cake is iced while still warm, making it a quick kitchen project.
Pineapple Sheet Cake with cream cheese icing is one of those vintage recipes that just really doesn’t need any tampering with.
Make sure that you are using crushed pineapple and not some other form of canned pineapple.
The other types of product have way too much liquid in them and your cake will be a runny mess that takes forever to bake and will have a weird texture, assuming it ever sets up in the middle.
You can use crushed pineapple packed in juice or heavy syrup. I prefer the pineapple packed in juice.
Alternatively, you can make your own crushed pineapple using fresh pineapple. You will need around 2 1/3 cups.
An average 2-pound pineapple from the grocery store should produce about 5 cups.
I would probably start with half the pineapple and cut the other half into chunks for snacking.
I use a 10” X 15” baking sheet for this recipe and have not had any issues with it.
Because the pan is so large and the cake so thin, it bakes up pretty quickly. I generally check on this cake at least 5 minutes before Alexa lets me know the cake is ready.
The icing is added to the cake while the cake is still warm, making this one easy to make on the fly or when your time is limited.
You can wait and add the cream cheese frosting after the cake has cooled, but you may need to add a touch of milk to make the frosting more spreadable.
I use a large offset spatula for icing this cake and all of my cakes that are served from the pan they were baked in.
This Pineapple Sheet Cake will easily feed 24 people, making it a great recipe when cooking for a crowd, a potluck, or a picnic.
Toasted pecans can also be substituted with plain chopped pecans or other nuts, toasted or not. I also use walnuts sometimes when I find myself out of pecans.
If there is someone in your world that doesn’t like nuts, you can feel free to omit the nuts.
Alternatively, you can sprinkle the nuts on top of the icing, rather than mixing them in, and leave a portion of your cake nut-free.
You can mix the nuts with the icing or you can sprinkle them on top. I use both methods.
Sprinkled on top makes a nicer presentation and allows you to leave a portion of the cake nut-free.
- 2 cups all-purpose Flour
- 2 cups Sugar
- 1 teaspoon Baking Powder
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 20 ounce can Crushed Pineapple, do not drain
- 8 ounces Cream Cheese, softened
- 1/2 cup Butter, softened
- 2 cups Powdered Sugar
- 2 teaspoons Vanilla Extract
- 1 1/4 cups chopped Pecans, toasted (Walnuts can be substituted) Nuts can be omitted
- Preheat oven to 350°.
- Spray a jelly roll pan with baking spray.
- Mix together all cake ingredients.
- Pour into prepared pan.
- Bake in preheated oven for 25 minutes.
- Remove from oven.
- In a mixing bowl, mix cream cheese, butter, powdered sugar and vanilla until smooth.
- Fold in toasted pecans.
- Spread over warm cake.
Serving Size:2.5" X 2.5" piece
Amount Per Serving:Calories: 238 Total Fat: 8.8g Saturated Fat: 4.8g Cholesterol: 36mg Sodium: 64mg Carbohydrates: 38.1g Fiber: 0.6g Sugar: 29.2g Protein: 2.5g
Other old-fashioned recipe ideas:
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