Pineapple Sheet Cake - the breakfast and dessert of my dreams!
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!
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 – the breakfast and dessert of my dreams!
Ingredients
- 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 teaspoon vanilla extract
Instructions
- 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.
Notes
- I wait to frost this until just before serving, as I don't often have room for an entire sheet pan in the fridge!
- You can also keep the cake in the fridge for up to 1 week).
Nutrition Information
Calories: 233kcal | Carbohydrates: 47g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 28mg | Sodium: 152mg | Potassium: 71mg | Fiber: 1g | Sugar: 36g | Vitamin A: 190IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg
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What is the purpose of the parchment paper in the baking dish?
easy removal
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.
sorry for the delay! I'd frost day of in the future 🙂 Hope you enjoyed
I made the mistake of using a 9x13 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!
Can I use a bundt pan?
you sure can! just keep your eyes on the baking time as that will change with a different shaped pan
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?
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!!
How would you change it up if I wanted to make cupcakes?
same recipe - just bake for a lot less time so they don't over-cook!
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!
Kate, did you stack your 2 8"cakes?
Was hoping someone tried round pans! How did it work out?
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!
Can you use cake flour instead of all-purpose?
haven't tested it with cake flour so I can't say for sure
Can you please tell me what kind of sprinkles you used? They're so fancy!
To be totally honest... I have no recollection where I got them! I'm so sorry
I don't have a sheet pan, what other pan could I use?
anything 9x13 that's not glass
So I shouldn’t use a glass 9x13 dish.
I prefer not to bake in glass, it doesn't retain heat as well. I always go for the metal
What about fresh pineapple?
not as juicy so it won't yield the same result
Simple. Delicious. Love it!
Can I use gluten free all purpose flour substitute?
havent tested it but if its a 1:1 ratio then I would think yes
What a gorgeous cake!!!! It sounds like spring to me. Thank you.
Can you use canned pineapple for this?
yes that's what i use
This has Easter brunch written ALL over it! Thanks for sharing!