Pineapple Sheet Cake with Cream Cheese Frosting
Pineapple Sheet Cake – the breakfast and dessert of my dreams!
Servings: 20 people
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
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