Pineapple Sheet Cake


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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

5 from 4 votes


  • 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


  • Preheat the oven to 350 degrees F.
  • Line a 9x13 metal baking dish with sheet of parchment paper to have about an inch hanging over the pan and spray baking spray.
  • 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.
  • 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.
  • 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.
  • 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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Recipe Rating


  1. Heather O.

    This has Easter brunch written ALL over it! Thanks for sharing!

  2. phyllis

    What a gorgeous cake!!!! It sounds like spring to me. Thank you.

    • Gaby

      havent tested it but if its a 1:1 ratio then I would think yes

    • Gaby

      not as juicy so it won’t yield the same result

    • Gaby

      I prefer not to bake in glass, it doesn’t retain heat as well. I always go for the metal

  3. Michele

    Can you please tell me what kind of sprinkles you used? They’re so fancy!

    • Gaby

      To be totally honest… I have no recollection where I got them! I’m so sorry

    • Gaby

      haven’t tested it with cake flour so I can’t say for sure

  4. Jennifer

    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!

  5. Kate

    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!

    • Roxanne

      Was hoping someone tried round pans! How did it work out?

    • Gaby

      same recipe – just bake for a lot less time so they don’t over-cook!

  6. Mandi Clark

    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!

    • Gaby

      you sure can! just keep your eyes on the baking time as that will change with a different shaped pan

    • Jenny Singh

      Thanks Gaby!! I made it in a bundt pan yesterday:) I think it turned out tasting good but looked like it baked a little darker in color than I would have imagined it would turn out. Do you think 45 mins in the oven is too long?

    • Jennifer

      Yes, I tried it in glass ( I was being stubborn since I don’t have 9 x 13 metal) and it is delicious but I agree, I cooked it a good 15 minutes longer and it is SO sticky/gooey (like not in a good way) that it’s hard to even handle! I’d definitely stick with the advice to use metal!! So good I’m definitely making it again though, hopefully with better texture next time!!

  7. Kristen

    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.

    • Gaby

      sorry for the delay! I’d frost day of in the future 🙂 Hope you enjoyed

  8. Julie

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

    • Gaby

      recipe ingredients remain the same – just baking time changes

  9. joy

    made this cake today it is amazing will make again thanks

  10. Laura

    5 stars
    My neighbor made this and it was heavenly!! My daughter is allergic to pineapple, any other suggestions that might work in its place?

  11. Tripti

    Hi Gaby,
    I follow your blog and IG! Thank you for the yummy recipes.

    One question – can I make freeze the cake? I want to make this for my cousin’s baby shower and thinking about freezing a couple of these and defrosting and layering on the day of the shower.

  12. Brenda B.

    5 stars
    This recipe is just genius. You don’t even have to have a brain (no offense) I’m an avid baker but now with 2.5 year old twins I have time for nothing from scratch. I don’t even make the cream cheese frosting I make a powdered sugar glaze and voilà! Bravo Gabby!