Pineapple Sheet Cake

Pineapple Sheet Cake – seriously delicious! Easy pineapple cake with a delicious cream cheese frosting! Sugar, flour, baking soda, vanilla, crushed pineapple, pecans, butter, and cream cheese. No eggs! This is the perfect treat for cookouts, picnics, and potlucks. Can make it ahead of time and refrigerate it until ready to serve.

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Easy Pineapple Cake Recipe

This Pineapple Sheet Cake is from one of my old cookbooks. It caught my eye because there are no eggs in the cake. I thought that sounded very interesting and decided to give it a try for dessert. OMG! It was SO good! I was skeptical since there weren’t any eggs in the cake batter, but it was really delicious! The cream cheese frosting really puts this easy cake recipe over the top

pineapple cake in 9x13-inch baking dish

How to Make Pineapple Sheet Cake

This cake is effortless to make with only a few simple ingredients. In a mixing bowl, combine crushed pineapple with juice, sugar, flour, baking soda, vanilla, and finely chopped toasted pecans. Mix on medium speed with an electric mixer until combined. Spray a 9×13-inch baking dish or cake pan with cooking spray. Spread batter into the prepared pan. Bake until a toothpick inserted into the middle of the cake comes out clean.

While the cake is baking, prepare the frosting. In a small bowl, stir together melted butter, room temperature cream cheese, finely chopped toasted pecans, and vanilla extract. Spread the frosting on the hot cake immediately after removing it from the oven. Cool the cake completely on a wire rack and refrigerate until ready to serve.

  • To toast pecans, spread the nuts on a baking sheet and put them in a 350ºF oven for 5-10 minutes
  • Feel free to add some sweetened coconut to the cake and/or frosting.
    • Sometimes I sprinkle toasted coconut on top of the cake. 
  • This cake can be made ahead of time and refrigerated until you are ready to serve. 
  • The cake is best served at room temperature. Take it out of the refrigerator a couple of hours before serving.
fork going into a piece of cake

Easy Dessert for a Crowd

This cake can be made ahead of time and refrigerated until you are ready to serve. It is the perfect treat for a summer cookout, picnic, and potluck. I’ve even made this for a birthday cake! This cake is always a hit! I’ve taken it to several potlucks and everyone always asks for the recipe!

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fork going into a piece of cake with text overlay

Pineapple Sheet Cake

Yield: 12 people
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Pineapple Sheet Cake – seriously delicious! Easy pineapple cake with a delicious cream cheese frosting! Sugar, flour, baking soda, vanilla, crushed pineapple, pecans, butter, and cream cheese. No eggs! This is the perfect treat for cookouts, picnics, and potlucks. Can make it ahead of time and refrigerate it until ready to serve.

Ingredients:

Cake

  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1 (20-oz) can crushed pineapple in pineapple juice, undrained
  • ½ cup pecans

Frosting

  • ½ cup butter melted
  • 1 (8-oz) package cream cheese, softened
  • ¾ cup sugar
  • ½ cup chopped pecans

Instructions:

  • Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray. Set aside.
  • In a large bowl, combine 2 cups sugar, flour, baking soda, vanilla extract, crushed pineapple and ½ cup chopped pecans.
  • Pour batter into prepared pan. Bake for 35 to 45 minutes.
  • While cake is baking prepare frosting. Combine melted butter, softened cream cheese, ¾ cup sugar and ½ cups chopped pecans.
  • Remove cake from oven and immediately spread frosting over warm cake. Cool and refrigerate until ready to serve.
  • Bring cake to room temperature before serving.

Steph

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pineapple cake in 9x13-inch baking dish with text overlay

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