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Pineapple Sheet Cake

  • Author: Cindy Gibbs


This Pineapple Sheet Cake is super moist and delicious and contains no oil or butter.  Crushed pineapple and juice get the credit for the tremendous amount of moistness in this incredibly easy cake.  It’s the perfect cake to take to parties or gatherings.  You won’t be bringing any of it back home!




  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 can (20 ounces) crushed pineapple, with juice


  • 1 package, 8-ounce, cream cheese softened
  • 1 stick butter, room temperature
  • 1 teaspoon pure vanilla extract
  • Dash of salt
  • 3 1/2 to 3 3/4 cups powdered sugar
  • 1/2 cup coarsely chopped pecans



Preheat oven to 350 degrees.

  1. Whisk together the flour, baking soda and salt and set aside.
  2. In a large mixing bowl, combine the sugar, eggs, and vanilla.  Mix with a mixer or by hand until all ingredients are thoroughly mixed together.  Add the pineapple with juice and mix to incorporate.
  3.  Pour the batter into an ungreased jelly roll pan, 15 x 10 inches.  Bake for approximately 30 to 35 minutes until the top is golden brown and a toothpick inserted in the center comes out with moist crumbs on it.  Transfer cake to a wire rack to cool completely before frosting.


  1. Add the cream cheese to a large mixing bowl and mix on medium-high speed until it is creamy and free of any lumps.  Add the butter, vanilla, and salt, and mix to thoroughly combine.  Add the powdered sugar, starting with one cup on low speed.  Mix until it is incorporated and slowly add more.  Once the sugar is incorporated, where it can’t splatter out, turn the mixer up to medium-high speed and mix until smooth and creamy.  If the frosting seems too thin, add a little more sugar.  It should be a good spreading consistency, thick enough to spread easily but not stiff.  Spread the frosting over the cake and sprinkle the pecans over the top.
  2. Refrigerate cake.  Remove cake from the refrigerator about 30 minutes before serving for optimum flavor.