Should I drain the crushed pineapple for the cake?

No, you should definitely not drain the crushed pineapple for this recipe. The juice is a critical component of the batter, providing the liquid needed to hydrate the flour. It also reacts with the baking soda to help the cake rise and stay wonderfully moist. Draining the juice will result in a dry, dense cake that does not rise properly.

Do I frost the cake while it's warm or completely cooled?

You must let the cake cool completely to room temperature before applying the frosting. If the cake is even slightly warm, the cream cheese and butter in the icing will melt. This will result in a runny, messy glaze instead of thick, beautiful swoops. Patience is key to getting that beautiful presentation.

Can I freeze pineapple cake with cream cheese frosting?

Yes, you can freeze this cake quite successfully. For the best results, freeze the unfrosted cake wrapped tightly in plastic wrap and foil for up to three months. If you must freeze it frosted, flash-freeze the cake slices on a tray first until the icing is solid, then wrap them carefully. Thaw the slices in the refrigerator overnight before serving.

How do I store a frosted pineapple sheet cake?

Because of the cream cheese frosting, this cake needs to be stored in the refrigerator. Keep it in an airtight container or cover the baking dish tightly with plastic wrap. It will stay fresh, moist, and delicious for up to one week when chilled. Let it sit at room temperature for about fifteen minutes before serving to soften the frosting.

What size pan is best for a pineapple sheet cake?

A standard 9x13-inch metal baking pan is the ideal size for this recipe. It allows the batter to spread evenly and bake to the ideal thickness. If you use a glass pan, you may need to lower the oven temperature by 25 degrees and bake for a few minutes longer. Avoid using a smaller pan as the batter may overflow during baking.

Can I add nuts or coconut to this recipe?

Absolutely, adding nuts or coconut is a fantastic way to customize this dessert. You can fold half a cup of chopped pecans or shredded coconut directly into the batter before baking. Alternatively, sprinkle them over the top of the frosted cake for a beautiful presentation and added texture. It adds a lovely contrast to the soft crumb.

Easy Pineapple Sheet Cake With Cream Cheese Frosting Recipe

Description

This simple Pineapple Sheet Cake with Cream Cheese Frosting is wonderfully moist, tender, and made in only one bowl. It is the ideal sweet treat for busy weekdays or casual family gatherings.

Ingredients

2 cups white sugar
2 eggs, room temperature
2 cups all-purpose flour
2 teaspoons baking soda
20 ounces crushed pineapple, with juice
8 ounces cream cheese, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract

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Instructions

Preheat and Prep: Preheat your oven to 350 degrees F. Line a 9×13 metal baking dish with a sheet of parchment paper, leaving an inch overhang, and coat with baking spray.
Mix Sugar and Eggs: Combine the white sugar and room temperature eggs in a large bowl. Whisk for 1 minute until pale and slightly thickened.
Add Dry Ingredients: Stir in the all-purpose flour and baking soda until mostly incorporated. The batter will be thick.
Fold in Pineapple: Add the crushed pineapple with its juice. Fold gently until uniform and bubbly.
Bake: Transfer to the prepared pan. Bake for 35 minutes until golden brown and a toothpick inserted in the center comes out clean. Cool completely.
Make Frosting: Beat the cream cheese, powdered sugar, and vanilla extract slowly until smooth and thick, scraping down the sides.
Frost and Serve: Spread the icing over the cooled cake with plenty of swoops, slice, and serve.

Notes

Wait to frost the cake until right before serving to save refrigerator space.
Store any leftover frosted cake in the refrigerator for up to one week.
Use room temperature cream cheese to guarantee a smooth, lump-free frosting.

Prep Time: 15 mins
Cook Time: 35 mins
Category: Dessert
Method: Bake
Cuisine: American