Pineapple Sheet Cake

Ingredients

• 250 g (2 cups)plain flour
• 400 g (2 cups)granulated sugar
• 2 largeeggs, beaten
• 10 g (2 tsp)bicarbonate of soda
• 3 g (½ tsp)salt
• 5 ml (1 tsp)vanilla extract
• 565 g (2½ cups)crushed pineapple, undrained
• 227 g (8 oz)cream cheese, softened
• 240 g (2 cups)icing sugar
• 5 ml (1 tsp)vanilla extract
• 57 g (4 tbsp)butter, softened

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Prepare the pan

   Get a jelly roll sheet pan ready.

3. 3

   Mix the wet ingredients

   In a large bowl, combine the sugar, beaten eggs and vanilla.

4. 4

   Add the dry ingredients

   Stir in the flour, crushed pineapple, bicarbonate of soda and salt.

5. 5

   Finish the batter

   Mix thoroughly, taking care not to overmix.

6. 6

   Fill the pan

   Pour the batter into the prepared pan and spread it evenly with a spatula or spoon.

7. 7

   Release air bubbles

   Tap the pan on the counter a few times to help any air bubbles rise and escape.

8. 8

   Bake the cake

   Bake for approximately 20 minutes, or until a toothpick inserted in the centre comes out clean.

9. 9

   Mix the frosting

   In a large bowl, combine the cream cheese, vanilla and softened butter.

10. 10

    Add icing sugar

    Mix in the icing sugar ¼ cup at a time until the frosting reaches the consistency you want.

11. 11

    Frost the cake

    Spread the frosting over the cake while it is still hot.

What is pineapple sheet cake?

Sheet cake is a straightforward American-style cake baked in a shallow rectangular pan, making it easy to portion for a group. This version uses crushed pineapple in the batter and a cream cheese frosting on top.

The pineapple brings fruitiness and moisture, while the frosting gives the finished cake a tangy, creamy contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 312 calories, 4g protein, 51g carbs, 10g fat.

The flour and sugar supply most of the carbohydrates, while the cream cheese and butter contribute much of the fat; eggs and cream cheese provide some protein. Pair a slice with fresh fruit, or serve smaller squares after a meal with fruit on the side.

Why use undrained pineapple?

Pineapple: the recipe calls for crushed fruit with its juice, so keep the liquid in when adding it to the batter. That moisture helps give the cake its soft texture.

Sugar: it is mixed with the eggs and vanilla before the flour and other ingredients go in. Follow the order so the batter comes together without unnecessary mixing.

Mixing the batter

Combine the ingredients thoroughly, but stop once the batter is mixed. Overmixing can make a cake less tender.

Spread: level the batter in the sheet pan so it bakes evenly. A few gentle taps on the counter help release bubbles before it goes into the oven.

How to check for doneness

The recipe gives an approximate baking time of 20 minutes at 175°C (350°F). Since pan dimensions and ovens can vary, use the toothpick test as the doneness cue.

Insert a toothpick into the centre; the cake is ready when it comes out clean. Avoid relying on colour alone.

Getting the frosting right

Softened ingredients: the cream cheese and butter should be soft enough to mix together smoothly. Combine them with the vanilla before adding the icing sugar.

Consistency: add the icing sugar ¼ cup at a time and stop when the frosting is spreadable to your liking. The recipe directs you to frost the cake while it is still hot.

Serving and sharing

Once frosted, cut the cake into 16 portions as a simple guide for serving. A clean, sharp knife helps make neater squares.

Serve it on its own or alongside fresh fruit for a lighter-feeling dessert plate. The cream cheese topping makes it rich enough to work well in modest slices.

Recipe notes & tips

• Keep the pineapple undrained so its juice goes into the batter.
• Use softened cream cheese and butter to make the frosting easier to mix.
• Measure flour without packing it into the cup before converting or weighing.
• Tap the filled pan gently to help dislodge air bubbles.
• Check the centre with a toothpick at about 20 minutes.
• Add icing sugar gradually to control the frosting consistency.

Variations

• Add pecans: fold chopped pecans into the batter for a little crunch.
• Add coconut: stir shredded coconut into the batter for a tropical note.
• Use lemon: add a little lemon zest to the frosting for extra brightness.
• Add cinnamon: mix a small amount into the batter for gentle warmth.
• Serve with fruit: add fresh pineapple or berries alongside each slice.

Common mistakes to avoid

• Draining the pineapple: the recipe relies on its juice, so add it undrained.
• Overmixing the batter: mix just until the ingredients are combined to help keep the cake tender.
• Uneven spreading: level the batter across the pan so it bakes more evenly.
• Skipping the toothpick test: check the centre and bake until the toothpick comes out clean.
• Adding icing sugar all at once: mix it in ¼ cup at a time to manage the frosting texture.
• Waiting to frost: spread the frosting while the cake is still hot, as directed.

How to store

Keep leftover cake covered in the refrigerator because of the cream cheese frosting, and use it within 3–4 days. Let a portion come to room temperature before serving, or warm it briefly if you prefer it less chilled.

Frequently asked questions