Real Recipes From Real Home Cooks ®

pineapple sheet cake

(1 rating)
Recipe by
Elaine Bovender
Wilmington, NC

This cake is delicious! The recipe came from a lady in South Carolina. It would be a fantastic cake to bring to a potluck or family dinner. Make a day ahead, it's even better the next day. Enjoy!

(1 rating)
yield serving(s)
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For pineapple sheet cake

  • 4 lg
  • 2 c
  • 16 oz
    heavy whipping cream
  • 2 tsp
    pure vanilla extract
  • 1 tsp
    imitation butter flavoring
  • 3 c
    sifted cake flour (sift first, then measure)
  • 4 tsp
    baking powder
  • 1 tsp
  • 1 can
    crushed pineapple (20 ounce) drained, save juice
  • 8 oz
    cream cheese, softened
  • 4 Tbsp
    melted butter
  • 1 lb
    confectioners' sugar
  • 1/4 c
    pineapple juice
  • 1 tsp
    pure vanilla extract

How To Make pineapple sheet cake

  • 1
    Grease and flour an 11 x 16 x 2 inch sheet cake pan and set aside. Preheat oven to 350 degrees. Note: You can use a 9 x 13, but the cake will be thicker and baking time will take longer.
  • 2
    Drain pineapple reserving the juice (should be about a cup). Divide juice into 3/4 cup and 1/4 cup containers, set aside.
  • 3
    Beat together sugar and eggs until well mixed. Slowly add whipping cream while beating. Mix well. Add flavorings, mix well.
  • 4
    Sift flour, then measure out three cups. Add baking powder and salt, then sift again. Add by heaping spoons full to egg mixture while mixing on the lowest speed. Once flour is all added, scrape the sides of the bowl and beat for about 30 seconds. DO NOT OVER MIX!
  • 5
    Transfer batter to prepared pan and bake for about 30 minutes (40-45 if using 9 x 13) or until cake tests done. Do not overbake. Remove cake from oven and while still hot, poke holes in cake using a meat fork.
  • 6
    Drizzle 3/4 cup of the pineapple juice over the hot cake. Sprinkle crushed pineapple over the cake and set aside while you make the topping.
  • 7
    TOPPING RECIPE: Beat together cream cheese, melted butter, confections sugar, vanilla extract and pineapple juice. You want the topping to be a good pouring consistency, but not runny.
  • 8
    Pour topping over warm, covering the pineapple. Smooth with spatula making sure that cake and pineapple are covered. Let the cake set for a couple of hours, then serve. Refrigerate leftovers.
  • 9
    This cake freezes well. Just cut into individual servings and freeze. I wrap mine in plastic wrap and then place in a large ziplock bag or plastic tub with a tight lid. When you want a piece, just take one out and put it in the microwave until thawed and warm.