Pineapple Sheet Cake

Pineapple Sheet Cake – the breakfast and dessert of my dreams!

Pineapple Sheet Cake from (@whatsgabycookin)

It counts as breakfast since there is pineapple in it right?! Well, we’re going for it. I used to have a square of Pineapple Sheet Cake for breakfast on the days that I didn’t have a double chocolate chip muffin from Costco. That’s just who I am on the inside and I’m not mad at it. Start the day with a sugary kick – ON BRAND!

Pineapple Sheet Cake from (@whatsgabycookin)

Anyways, Pineapple Sheet Cake is legit 5 ingredients. Couldn’t be easier. Best when served with cream cheese frosting and lots of sprinkles for a little sparkly pop. It’s good for breakfast, it’s good for dessert, it’s good for a birthday cake with candles, and it keeps for a week or two. It’s basically the best and you need it!

Pineapple Sheet Cake with Cream Cheese Frosting

Pineapple Sheet Cake with Cream Cheese Frosting


  • 2 cups white sugar
  • 2 eggs, at room temperature
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 20 ounces crushed pineapple (including the juice)
  • For the Frosting
  • 8 ounces cream cheese, at room temperature
  • 2 cups powdered sugar
  • 1 tsp vanilla extract


  1. Preheat the oven to 350 degrees F.
  2. Line a 9x13 metal baking dish with sheet of parchment paper to have about an inch hanging over the pan and spray baking spray.
  3. Combine the sugar and eggs in a large stand mixer and mix for 1 minute. Add the flour and baking soda and continue to mix, followed by the pineapple. Mix until everything is just incorporated and then remove the bowl from the mixer.
  4. Transfer the batter into the baking dish and bake in the oven for 35 minutes until the top is golden brown and a toothpick can be inserted in the center and removed without any batter sticking. Remove the cake once fully baked and let cool.
  5. While the cake is cooling, combine the cream cheese, powdered sugar and vanilla in a large stand mixer. Turn the mixer on very slowly and let the cream cheese and powdered sugar incorporate, making sure to scrape down the sides every so often until you have a thick icing.
  6. Spread the icing over the cake, lots and lots of swoops, and serve. (You can also keep the cake in the fridge for up to 1 week)

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  1. wondering if anyone has tried this with “flax eggs”? Want to make this for our vegan friends and I know I can find vegan cream cheese.

    Really love your cookbook, by the way!

  2. Made this tonight for Sunday Supper with friends. It was wonderful! Made it in 2 eight-inch cake tins. It was beautiful, moist and just the right amount of sweet. Thank you!

  3. I made the mistake of using a 9×13 GLASS dish and I cooked it for 10-12 extra minutes and it STILL didn’t cook all the way through. Don’t make the mistake I did. Will try again!

  4. Hi Gaby! I’m making this for Easter tomorrow. Best to put in fridge unfrosted and frost tomorrow at time needed or frost today and chill in fridge frosted? Love your recipes, you’re my fave.

  5. Can this recipe be used to make cupcakes? Despite decreasing the cooking time, any other changes you would recommend?

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