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! Transfer your tastebuds to the tropics with this sweet, fluffy and tender dessert! If you love pineapple flavor, definitely try my Pineapple Upside Down Cake and Pineapple Coconut Cake!
I’m pretty obsessed with cake. I know, that might seem like a super obvious statement but I don’t think you understand. I am obsessed. There isn’t a Sunday family dinner, BBQ, holiday celebration or well, random Tuesday that isn’t marked with a cake. Layers, bundts and sheets alike, I love ‘em all!
Cake is a lifestyle, an often time-consuming one. Recipes come in steps and require time, patience and attention: things I don’t always have in abundance. So, it’s important that I keep simple recipes, just like this one, on hand.
This Easy Pineapple Sheet Cake is tart, sweet, moist, tender and best of all, so incredibly easy to make. Trust me, this one’s gonna be this Summer’s go-to, any night of the week, treat!
HOW TO MAKE PINEAPPLE SHEET CAKE
No exaggeration, this recipe is probably the easiest thing I’ve ever made. With under 10 ingredients and about an hour, you’ve got a cake that you seriously won’t be able to stop eating! I actually have two recipes for this sheet cake. One is a lighter version with no oil, butter or sour cream. You can find it listed in the notes section of the recipe. The other one is the full fat delicious no holds recipe for special occasions. Make both and see which one you like best!
Here’s what makes it so dang good:
DARK BROWN SUGAR
Dark brown sugar (also called old-fashioned sugar) has a higher molasses content than light brown sugar. In order to get a deep caramelized flavor, dark brown sugar is key.
TIP: If you don’t have dark brown sugar on hand, add a tablespoon of molasses for every cup of light brown sugar.
Using pre-crushed pineapple is a great way to save time and infuse sweet, acidic flavor. The small bits of pineapple throughout the cake will serve as pops of tart, sugary juice.
VANILLA EXTRACT & CINNAMON
Both ingredients are earthy, warm and fragrant; together they balance out sweetness and layer in an almost smoky flavor.
CHOOSE YOUR FROSTING
I absolutely love a cake that can stand on its own; one that needs no topping to be outstanding. This Easy Pineapple Sheet Cake is one of those rare beauties! Serve up your slices bare or top with fresh whipped cream and maraschino cherries for a little pizazz.
If you’re still craving an extra layer of flavor or you simply just prefer frosted cake, go for it! Get creative or try out one the recipes below:
Don’t let those precious leftovers go to waste! 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.
TIP: Looking to make it last a little while longer? Wrap the cake in aluminum foil, place in a (labeled) freezer-safe bag and keep it in the freezer. Once frozen, the cake will keep for 2-3 months.
MORE GRANDBABY CAKES PINEAPPLE RECIPES
Need a trip to the tropics? Bring the vacation to your own home by whipping up a delightfully fruit-filled treat!
Try out some of my BEST pineapple inspired recipes below:
- HUMMINGBIRD CAKE
- GRILLED PINEAPPLE DONUT SUNDAES
- PINEAPPLE RUM CAKE
- BAKED PINEAPPLE FRENCH TOAST
Easy Pineapple Sheet Cake
- 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
- Preheat the oven to 350 degree F.
- Whisk together all ingredients in a large bowl. Pour cake batter into a greased 9x13 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.
1 ½ cups white sugar
½ cup dark brown sugar, packed
1 tsp baking soda
½ tsp salt
1 (20 ounce) crushed pineapple with 100% juice (add pineapple and juice)
2 large eggs, room temperature
2 tsp pure vanilla extract
Pinch of cinnamon TIP: If you don’t have dark brown sugar on hand, add a tablespoon of molasses for every cup of light brown sugar.
Sharon Frisbie says
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.
Chenita Bowers says
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.