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Pineapple Sheet Cake

60 reviews
Total Time
Prep: 15 min. Bake: 35 min. + cooling

Recipe by Kim Miller Spiek, Sarasota, Florida

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated Jul. 01, 2023

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

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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.

    • Watch how to Make Pineapple Sheet Cake

    Test Kitchen Approved

    Pineapple Sheet Cake

    60 reviews
    Prep Time 15 min
    Cook Time 35 min
    Yield about 24 servings

    Ingredients

    • CAKE:
    • 2 cups all-purpose flour
    • 2 cups sugar
    • 2 large eggs, room temperature
    • 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
    Text Ingredients

    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.

    Nutrition Facts

    1 piece: 315 calories, 12g fat (5g saturated fat), 38mg cholesterol, 227mg sodium, 49g carbohydrate (39g sugars, 1g fiber), 4g protein.