I’m so obsessed with this pineapple cake. It’s legit so easy too. I whisk all of the ingredients in one bowl (no mixer needed) then bake up in a sheet pan making this a low lift. It’s full of pineapple flavor, warm spice and is legit so soft and tender. Frost with whatever you desire. My fave options are cream cheese frosting, American buttercream and even whipped cream. Whether you entertain with it or treat it like a snacking cake, it’s gonna deliver.
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How to Make Pineapple Cake
- Preheat the oven to 350 degree F.
- Whisk together all ingredients in a large bowl. Pour cake batter into a greased 9×13 inch baking pan and bake for 35-45 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool to room temperature and top with desired frosting or serve plain.
Pineapple Cake Recipe
Bursting with delicious sweet pineapple, delicious molasses flavor, and warm spice, this moist and tender Easy Pineapple Sheet Cake is the perfect treat for entertaining!
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Servings: 30 servings
Ingredients
- 2 1/2 cup all purpose flour
- 1 cup granulated sugar
- 1/2 cup dark brown sugar packed
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 20 oz crushed pineapple in 100% juice add with juice
- 3 large eggs room temperature
- 1/2 cup oil vegetable or canola is best
- 1/4 cup sour cream room temperature
- 1 tbsp vanilla extract
- 1/2 tsp ground cinnamon
Instructions
- Preheat the oven to 350 degree F.
- Whisk together all ingredients in a large bowl. Pour cake batter into a greased 9×13 inch baking pan and bake for 35-45 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool to room temperature and top with desired frosting or serve plain.
Notes
To Store
If stored properly, this sheet cake will last 3 to 4 days at room temperature (or refrigerated). Use a cake keeper or a plate and an overturned bowl to cover the cake. If you prefer to refrigerate, place the cake in the fridge for 15 minutes to allow the frosting to harden a bit. Then, wrap it tightly in plastic wrap and place back in the fridge. If you freeze, it should last for 2-3 months.Nutrition
Calories: 134kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 90mg | Potassium: 82mg | Fiber: 1g | Sugar: 13g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg
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Recipe Tips
- Grease well or line: Make sure you grease your pan well so the cake slices come right out of the pan. Or if you want to remove it from the pan for beautiful serving, make sure you add flaps of parchment beneath and carefully lift the cake out once it cools.
- Watch the Bake Time: I start checking my cakes earlier than the guidelines because my oven tends to bake a little faster. Know your oven. If it runs out, check earlier. You don’t want a dry cake in the end.
- Ingredient Swaps: If you don’t have sour cream, grab plain greek yogurt. If you ran out of dark brown sugar, light brown sugar works or make your own homemade brown sugar with granulated sugar and molasses.
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Can I incorporate the pineapple rum syrup into this cake?
Yes you can however I would use a light hand. This cake is fluffier and has a different texture from the pound cake which soaks up more of the liquid due to the density.
Can you use a Bundt tin or muffin tins for this cake?
I don’t think this recipe will hold up in a Bundt tin since it is lighter and airier. You could do cupcakes though in a muffin tin!
OMG! This cake is great better than pineapple upside down cake. Try it you will love i.
Wow thank you so much!!
Yum, this was so delicious! I love the cinnamon-vanilla combination with the pineapple. It’s So much nicer than the average thing that comes to mind with a sheet cake. And its not too sweet, eg compared to a pineapple upside down cake. Really loved it.
Thank you for this amazing recipe! It was so easy and turned out absolutely perfect. So tender, moist, and fluffy with amazing flavor. Love the richness of the brown sugar and cinnamon playing off the bright pineapple flavor. I added a sour cream frosting and dried pineapple rings for decoration and it was delightful. My boys have recipe binders of their favorite recipes and they both asked for this one to be added to it.
Tell them thank you so much! I am honored to be added to their recipe binders!
Made this mostly because I loved the pineapple flowers and wanted to try them – and trust your recipes as have made many of your bundt cakes. Took it to bridge group (used whipped cream frosting stabilized by cream cheese) and told them this was first time making this = and it WAS GREAT. Even my husband who usually just wants chocolate loved it. At first he scraped off some of the whipped cream frossting ate a bite and went back to get the frosting he had taken off. A definite winner and so easy to make.
Was looking for a simple & easy pineapple sheet cake and found your recipe. Tried it. It worked out perfectly for me and it was loved by all.
Thanks so much. I am looking forward to trying many more of your recipes.