Pineapple Sheet Cake
This classic Pineapple Sheet Cake is a moist and flavorful cake that's perfect for any occasion. It's made with a simple batter topped with a sweet and tangy pineapple icing.
This classic Pineapple Sheet Cake is a moist and flavorful cake that's perfect for any occasion. It's made with a simple batter topped with a sweet and tangy pineapple icing.
- 2 eggs
- 2 cups sugar
- 8 ounces cream cheese
- icing:
- 1/4 tsp. salt
- 2 cups ap flour
- 2 tsp. baking soda
- 20 ounce can (about 2 cups) crushed pineapple in juice, don’t drain
- 1 tsp. vanilla
- 1/2 cup nuts- i left out due to allergies
- 4 t. butter
- 3 cups confectioners sugar
- 1 tsp. vanilla
- 1/2 cup nuts- optional
- Carbohydrate 86.1272322702358 g
- Cholesterol 113.124650273333 mg
- Fat 41.5990730844277 g
- Fiber 1.00836807420959 g
- Protein 6.01546489981346 g
- Saturated Fat 25.6928056088042 g
- Serving Size 1 1 Serving (247g)
- Sodium 9630.57978394838 mg
- Sugar 85.1188641960262 g
- Trans Fat 3.4709735610934 g
- Calories 734 calories
Step-by-step
- Mix all together until smooth. Pour into greased 9×13 inch baking dish and bake in a 350 degree oven for 25-30 minutes or until a toothpick comes out clean.
- Beat butter and cream cheese until smooth and creamy. Add Vanilla. Slowly add sugar and blend after each addition. Fold in nuts if desired. Ice cake while still a bit warm. Serves many as this cake is rich and sweet, so cut the pieces small as you can always have seconds.
- For high altitude baking help, go to highaltitudebaking.com.
- I did mix all the ingredients together at once on medium speed for about 45 seconds. I used PAM on the dish.
- Clear glass 9x 13 inch baking dishes, try lowering the heat to 325 and bake for 25 minutes- some have even reported up to 40 minutes in a clear glass dish- remember oven temps can greatly differ. Metal pans (which I used the first time) handled the 350 for 25 minutes- but I think clear glass is the best choice for this cake. Dark glass takes even longer than clear glass, so try 325 for a few minutes longer.
- The texture of this cake has a coarse sticky sponge-like crumb. It is very rustic and may remind one of a less dense fruit cake. It is very different than any other cake texture I have tried. Even lovely without the icing and served warm with vanilla ice cream!
- Please add the nuts if you can, I can’t- allergies. Also some said they added cinnamon or coconut too, give that a try, be creative. Some even made these into cupcakes!
Substituting crushed pineapple packed in heavy syrup for fruit stored in natural juice introduces extra surface sugars that accelerate browning, requiring careful temperature management in the oven. Baking in a metal 9x13-inch pan at 350 degrees Fahrenheit yields standard results, whereas glass dishes demand a reduction to 325 degrees to prevent the outer edges from overcooking before the center sets. Undercooking remains the most frequent error, often caused by misinterpreting the coarse, sticky sponge-like crumb as raw batter when a tested toothpick actually emerges clean. Incorporating crushed pineapple without draining contributes significant moisture to the batter, creating a rustic density that aligns more closely with a fruitcake than a traditional sponge. Applying the rich cream cheese and butter icing while the pastry remains slightly warm helps the dairy fats adhere evenly across the porous surface without melting into pools. Because this dessert delivers intense sweetness, counterbalance the sugar profile by serving generous portions alongside unsweetened whipped cream or bitter black coffee to cleanse the palate between bites.
