This sheet cake is perfect for serving to a crowd. It keeps so well that you can easily prepare it a day ahead and it will stay moist. I often bring it to church potlucks, and I have yet to take much of it home. —Kim Miller Spiek, Sarasota, Florida
Pineapple Sheet Cake
Test Kitchen Tips
Watch How to Make Pineapple Sheet Cake
Pineapple Sheet Cake
Prep Time
15 min
Cook Time
35 min
Yield
about 24 servings
Ingredients
- CAKE:
- 2 cups all-purpose flour
- 2 cups sugar
- 2 large eggs, room temperature
- 1 cup chopped nuts
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 can (20 ounces) crushed pineapple, undrained
- CREAM CHEESE ICING:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 3-3/4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts
Directions
- In a large bowl, combine cake ingredients; beat until smooth. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 35 minutes. Cool.
- For icing, in a small bowl, combine the cream cheese, butter, confectioners' sugar and vanilla until smooth. Spread over cake and sprinkle with nuts.
Nutrition Facts
1 piece: 315 calories, 12g fat (5g saturated fat), 38mg cholesterol, 227mg sodium, 49g carbohydrate (39g sugars, 1g fiber), 4g protein.
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