Moist Pineapple Sheet Cake with Cream Cheese Frosting

This pineapple sheet cake is the kind of dessert you pull out when you need to feed a crowd with something effortless and unforgettable. The crushed pineapple keeps every bite tender and moist, while the tangy cream cheese frosting cuts through the sweetness without being cloying.

A thick layer of that frosting brings it all together and makes the cake impossible to stop eating. It is the dessert that always comes home with an empty pan.

What Makes This Pineapple Cake So Good

The texture is what sells me every time. The crushed pineapple melts into the batter as it bakes, so the crumb stays soft and almost pudding-like without feeling heavy.

And that frosting. It is a simple cream cheese situation, but the tangy zip it adds makes the whole thing taste like a really good carrot cake, minus the carrots. I keep the sugar in the frosting just low enough that you taste the cream cheese first.

It feeds a crowd with zero fuss. One pan, one bowl for the batter, one for the frosting, and you are done. The hardest part is waiting for it to cool.

Ingredients

• 2 cups all-purpose flour: spooned and leveled, not scooped
• 1 1/2 cups granulated sugar
• 2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs: at room temperature
• 1/2 cup vegetable oil: or any neutral oil
• 1 tsp vanilla extract
• 1 (20 oz) can crushed pineapple in juice: do not drain; the juice is essential
• 8 oz cream cheese, softened: full-fat block style
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar: sift if it has lumps
• Pinch of salt: (for frosting)

Variations / Substitutions

• Swap the oil for melted butter: gives a slightly richer flavor; use the same amount
• Add coconut or nuts: fold 1/2 cup shredded sweetened coconut or chopped pecans into the batter before baking
• Use a boxed mix: replace the oil and water in a yellow cake mix with a 20 oz can of crushed pineapple and 3 eggs; bake as directed
• Dairy-free option: use a vegan cream cheese alternative and vegan butter in both the cake and frosting
• Less sweet frosting: reduce the powdered sugar to 2 1/2 cups and add 1 tsp lemon juice for brightness

For a tropical twist, try my Coconut Sheet Cake next.

How to Make Pineapple Sheet Cake

Step 1: Mix the Batter

In a large bowl, whisk together the 2 cups flour, 1 1/2 cups sugar, 2 tsp baking soda, and 1/2 tsp salt. Add the 2 eggs, 1/2 cup oil, 1 tsp vanilla, and the entire can of crushed pineapple with its juice. Stir with a spatula until just combined and no dry streaks remain, about 1 minute.

The batter will be thin and bubbly from the baking soda reacting with the pineapple juice. That is exactly right—it means your cake will be light.

Step 2: Bake the Cake

Preheat your oven to 350°F (175°C). Pour the batter into a greased 9×13-inch baking pan and spread it evenly. Bake for 25 to 30 minutes, until the top is golden and a toothpick inserted in the center comes out clean. The cake will pull away slightly from the sides of the pan when it is done.

Let the cake cool completely in the pan on a wire rack, at least 1 hour. Do not rush this; warm cake will melt the frosting right off.

Step 3: Whip the Frosting

While the cake cools, make the frosting. In a large bowl, beat the 8 oz softened cream cheese and 1/2 cup softened butter with an electric mixer on medium speed for 2 to 3 minutes, until completely smooth and fluffy. Scrape down the bowl, then gradually add the 3 cups powdered sugar, 1 tsp vanilla, and a pinch of salt.

Beat on low to combine, then increase to high and whip for 1 minute until light and spreadable. If it feels too thick, add a teaspoon of milk or reserved pineapple juice to loosen it. The frosting should hold its shape but still glide easily.

Step 4: Frost and Serve

Once the cake is completely cool, spread the frosting over the top in an even layer. You can leave it simple or drag a fork through to create swoops. Slice into squares and serve right away, or cover and chill if you like a cold, fudgy-style frosting.

The cake is at its best at room temperature, where the crumb stays soft and the frosting feels almost like a whipped cheesecake layer.

Tips for the Best Pineapple Sheet Cake

• Make sure the eggs, cream cheese, and butter come to room temperature before you start. Cold ingredients can make the batter seize and prevent the frosting from whipping up silky.
• Do not drain the pineapple. The juice replaces much of the liquid in the batter; draining it will give you a dry, tough cake.
• If your powdered sugar is lumpy, sift it before adding to the frosting. Small lumps will not beat out and leave white flecks.
• This cake actually tastes better the next day, so it is a great make-ahead dessert. Just frost it, cover, and refrigerate overnight. Bring it to room temperature before serving.
• For the cleanest slices, chill the frosted cake for 30 minutes, then cut with a hot knife, wiping the blade between cuts.

Bake times by pan size:

Storing Leftover Pineapple Sheet Cake

• Refrigerate: Cover the pan tightly or transfer slices to an airtight container. The cake keeps well in the fridge for up to 5 days.
• Serve cold or at room temp: The frosting gets firmer when cold, like a cheesecake. Let it sit at room temperature for about 20 minutes if you prefer a softer bite.

Frequently Asked Questions

Can I skip the frosting?

Yes. Dust the top with powdered sugar just before serving, or dollop slices with lightly sweetened whipped cream.

Can I freeze this cake?

Absolutely. Wrap the unfrosted, cooled cake tightly in plastic wrap and foil and freeze for up to 3 months. Thaw overnight, then frost. Frosted slices also freeze well in a single layer.

Why did my cake sink in the middle?

It likely means the cake was underbaked or the oven temperature was off. Double-check your oven with a thermometer, and be sure to bake until a toothpick comes out clean. Opening the door too early can also cause sinking, so wait at least 20 minutes before peeking.

Pineapple Sheet Cake Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 15 servings

Calories: 390

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 (20 oz) can crushed pineapple in juice, undrained
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• Pinch of salt (for frosting)

Method

 

1. In a large bowl, whisk flour, sugar, baking soda, and salt. Add eggs, oil, vanilla, and the entire can of pineapple with juice; stir until just combined, about 1 minute.
2. Pour batter into a greased 9×13-inch pan. Bake at 350°F for 25 to 30 minutes, until a toothpick comes out clean. Cool completely in the pan on a wire rack.
3. Beat cream cheese and butter until smooth, 2 to 3 minutes. Gradually add powdered sugar, vanilla, and salt; whip until light and spreadable.
4. Spread frosting over the cooled cake. Slice and serve at room temperature.

Notes

This cake tastes even better the next day, so it is perfect for making ahead. Bring to room temperature before serving for the softest crumb and creamiest frosting.