Pineapple Sheet Cake

Are you a pineapple lover? Then this pineapple sheet cake with cream cheese frosting is for you! It has those tropical flavors in a moist cake with yummy tangy frosting.

Prep Time10

Cook Time30

Total Time40

Servings: Servings

Author: Carlee

Ingredients

Pineapple Cake

2 cups granulated sugar
2 cups all-purpose flour
1½ teaspoons baking soda
½ teaspoon salt
2 large eggs
20 ounce can crushed pineapple undrained

Cream Cheese Frosting

8 ounces cream cheese softened
½ cup salted butter softened
3¾ cup powdered sugar
1 teaspoon vanilla extract
½ cup chopped nuts optional

Makes: 10 x 15inch rectangle, 1inch height

Instructions

Cake

Preheat oven to 350℉ and grease a 10x15-inch jelly roll pan.
In a large mixing bowl, stir together the sugar, flour, baking soda, and salt.
Lightly beat the eggs in a separate bowl.
Add eggs and pineapple with the juice to dry ingredients. Stir until just mixed.
Spread in prepared pan and bake for about 30 minutes.
Cool completely before frosting.

Frosting

In a medium mixing bowl, beat together butter and cream cheese until smooth.
Add the powdered sugar and vanilla. Beat until smooth and creamy.
Spread over cooled cake. Sprinkle with chopped nuts if desired.
Store frosted cake loosely covered in the refrigerator.

Notes

If you don't have a 10x15-inch pan, you can use a 9x13-inch pan. Bake the cake for 30-35 minutes. Follow the directions as written otherwise. Or use a 13x18 inch pan and start checking the cake after about 22 minutes of baking.

Nutrition

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