Pineapple Sheet Cake Recipe

Treat your taste buds to a tropical delight with our Pineapple Sheet Cake recipe! This moist and flavorful cake is topped with creamy cream cheese frosting, shredded coconut, and chopped pecans. Perfect for any occasion, this dessert is sure to impress your family and friends.

Table of Contents

Ingredients

For the Cake:

2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
1⁄2 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 (20 ounce) can crushed pineapple, undrained

For the Cream Cheese Frosting:

1 (8 ounce) brick cream cheese, softened
1⁄2 cup unsalted butter, softened
3-4 cups powdered sugar
1 teaspoon vanilla extract
3⁄4 cup sweetened shredded coconut, optional
1⁄2 cup finely chopped pecans

Step-by-Step Instructions

1. Preparing the Cake Batter

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch sheet tray.
In a large bowl, whisk together the flour, sugar, baking soda, and salt.
Add the eggs, vanilla extract, and undrained crushed pineapple to the dry ingredients. Stir until just combined.

2. Baking the Cake

Pour the cake batter into the prepared sheet tray and spread it evenly.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely on a wire rack in the pan.

3. Making the Cream Cheese Frosting

In a large bowl, beat the softened cream cheese until smooth.
Add the softened butter and vanilla extract, and beat until smooth.
Gradually add 3 cups of powdered sugar, beating until smooth. Add more powdered sugar if needed for desired consistency.

4. Decorating the Cake

If using, mix the sweetened shredded coconut into the frosting.
Spread the frosting evenly over the cooled cake.
Sprinkle the finely chopped pecans over the frosting.

5. Serving and Enjoying

Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
Slice, serve, and savor every delicious bite of your homemade Pineapple Sheet Cake!

FAQs

1. Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple, but be sure to finely chop it and drain any excess juice before adding it to the cake batter.

2. Can I make this cake ahead of time?

Absolutely! This cake actually tastes better the next day, so feel free to make it ahead of time and store it in the refrigerator until ready to serve.

3. Can I omit the coconut from the frosting?

Yes, the coconut is optional and can be omitted if desired. Feel free to customize the frosting to suit your taste preferences.

4. How should I store leftover cake?

Store any leftover Pineapple Sheet Cake in an airtight container in the refrigerator for up to 3 days.

5. Can I freeze this cake?

Yes, you can freeze the cake without the frosting. Wrap it tightly in plastic wrap and aluminum foil before freezing for up to 3 months. Thaw in the refrigerator before frosting and serving.