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Pineapple Sheet Cake

This sheet cake is perfect for serving to a crowd. It keeps so well that you can easily prepare it a day ahead and it will stay moist. I often bring it to church potlucks, and I have yet to take much of it home. —Kim Miller Spiek, Sarasota, Florida
  • Total Time
    Prep: 15 min. Bake: 35 min. + cooling
  • Makes
    about 24 servings

Ingredients

  • CAKE:
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 large eggs
  • 1 cup chopped nuts
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 can (20 ounces) crushed pineapple, undrained
  • CREAM CHEESE ICING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 3-3/4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped nuts

Directions

  • In a large bowl, combine cake ingredients; beat until smooth. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 35 minutes. Cool.
  • For icing, in a small bowl, combine the cream cheese, butter, confectioners' sugar and vanilla until smooth. Spread over cake and sprinkle with nuts.

Test Kitchen Tips
  • Rotate pan halfway through baking time for an even cake.
  • Don't worry if the top of this cake looks dark; it's not overbaked. Cakes with large amounts of baking soda in them tend to darken because the soda is a browning agent.
  • Beat batter just until smooth. Overbeating can cause tunnels to form in the cake.
  • Nutrition Facts
    1 piece: 315 calories, 12g fat (5g saturated fat), 38mg cholesterol, 227mg sodium, 49g carbohydrate (39g sugars, 1g fiber), 4g protein.

    Reviews

    Click stars to rate
    Average Rating:
    • lvarner
      Nov 2, 2020

      This is a yummy cake! I especially loved the cream cheese icing. I love nuts, so really enjoyed all the added flavor and texture from the nuts in and on this cake.

    • Yugi
      Jun 25, 2020

      I'm not sure why but when I checked the cake half way through to turn it, it was done. I made a recipe and a third because I just had a 17 x 12 sheet pan.

    • brunoite
      May 2, 2020

      I wondered how a cake with no butter/shortening/oil would turn out, but it was great. Used only half the nuts in cake and none on top. Just my own preference. The frosting was good, just too much of it. Maybe cut in half.

    • Karen
      May 1, 2020

      My mother-in-law, Judy (RIP) gave me this recipe almost 40 years ago...it always works out and it's always great! you just need a pot of coffee or a gallon of milk to drink with each piece! also, it's a sheet cake, use your cookie sheet, no BP needed, the soda is fine...it's not supposed to rise up and be fluffy....it's a sheet cake. :)

    • Diane
      Apr 13, 2020

      Yum! This cake is fantastic! Moist, really flavorful and easy to make. I actually made it into cupcakes and took them to a party. Everyone loved them and asked when I'd be back with the next batch.

    • tjrelmo
      Oct 12, 2019

      This is an excellent recipe; quick and easy with a fantastic taste. I’m not sure as to why some are discrediting this recipe. May I suggest the following to assist in a successful outcome: 1) use self rising flour 2) check EXPIRATION DATE of baking soda 3) nuts go rancid- are they fresh? Check the EXPIRATION DATE 4) use the PROPER SIZE PAN 5) be sure your oven is CLEAN - there is nothing in the recipe that would create “a horrible smell” 6) follow the recipe - especially if you are a novice baker 7) the frosting recipe is listed directly after the cake recipe Thank you for this easy go to recipe

    • Gabriel
      Aug 29, 2019

      Excellent cake. Recipe easy to follow and all ingredients are listed. I have made this cake many times following the recipe as written and always get rave reviews. Thanks.

    • SpaceCat
      Jul 17, 2019

      This is a fabulous cake, some refer to it as Jailhouse Cake. The only differences in the recipe I use are 1/4 teaspoon of salt to the cake batter and 1-1/3 cup of powdered sugar in the frosting.

    • Barbara
      Jun 21, 2019

      DELICIOUS !!! Everyone I shared this with enjoyed it very much. I’m making it again for a dinner party. Since I have 2 daughters that are intolerant to gluten, so I used gluten free flour. Oh, so good!

    • Tri
      Jun 1, 2019

      Very yummy. I didn’t have any nuts so I used a cup of quick oats. It made the cake deliciously chewy. The frosting was also far to sweet for us so I swapped it for a cup of whipped cream, 8 oz cream cheese, half a cup of sugar and a hefty splash, about 1 tbs , of vanilla essence. I would have liked more pineapple.