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Pineapple Sheet Cake with Cream Cheese Frosting
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.
I make this cake a lot. It’s the perfect dessert for serving the entire crew. This easily serves 24 people, making it a great recipe for crowds, potlucks, and picnics.
PINEAPPLE
Make sure that you are using crushed pineapple and not some other form of canned pineapple.
The other types of products 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. Ask me how I know……
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.
WHAT SIZE PAN SHOULD I USE?
I use a 10” X 15” baking sheet for this recipe and have not had any issues with it. The batter will fill the pan about halfway full.
It will rise and leave enough room to add the icing.
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 the timer goes off.
ICING
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.
TOASTED PECANS
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.
Toasted pecans are available for purchase, but it only takes less than 10 minutes to make your own.
Chop whole nuts into pieces.
Toast the nuts at 350 Degrees F for 5 to 10 minutes.
If there is someone in your world that doesn’t like nuts, you can feel free to omit the nuts.
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.
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Pineapple Sheet Cake
Equipment
- Jelly Roll Pan
Ingredients
- 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
Instructions
- 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.
- Frosting
- In a mixing bowl, mix cream cheese, butter, powdered sugar and vanilla until smooth.
- Fold in toasted pecans.
- Spread over warm cake.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
I just made this and it turned out wonderful! Very delicious! I used unsalted butter for the frosting and added 1/2 tsp of salt, but I doubled the frosting recipe because, why not I will definitely make this again!
Hi Janine!
Extra frosting – my kind of girl!! I’m really happy you liked it! Thanks so much for stopping by, giving us 5 stars, and letting us know how it went!
Just be clear, this sheet cake is not to be a puffy, cake looking cake. It is supposed to be a flatter cake. My Mom made this cake and it is so good. It comes out flatter, like it is supposed to and is a sticky, yummy and a pine-appley amazing dessert…
Hi Shelbi!
Thanks for stopping by again and leaving a 5-star rating and for verifying that this recipe doesn’t need any additional leaveners! We appreciate that!
Cheers!
I used brand new Baking Powder. 1 tsp did not give much raise
Hello!
It isn’t supposed to. This is more like a sponge cake than a light and fluffy cake.
What are you complaining about? It sounds like it came out just the way the picture looks. If you did not like how it looks in the picture, you shouldn’t have used this recipe.
A waste of my time and ingredients…
Shouldn’t recipe have called for baking soda also..
Turned out flat as a pancake.
On this one.
Hi Lucy!
I’m sorry to hear that your cake turned out flat. I have never used baking soda, just baking powder.