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Pineapple Sheet Cake

Pineapple Sheet Cake Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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 9x13-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.