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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I made this Pineapple Sheet Cake with icing and its really GOOD, it not to sweet, we love this cake & it’s a keeper
Good Flavor but not cake like. More like a gooey cake. Maybe I did something wrong. Some pineapples were hard
My kids *love* this cake! Easy and fast. Frosted with a vanilla and rum buttercream.
I have made this twice now and have switched up the frosting! The first time I made it with the pineapple buttercream, and the second time I made it with the vanilla coconut butter cream. Lots of rave reviews each time!
Would there be any changes for high altitude? More flour? More liquid?
I’m still making this even if I don’t hear back because I love pineapple in cake so much it’ll be worth it!
Hi Jill, This link will help a ton
https://www.wheatmontana.com/content/high-altitude-baking-how-make-your-recipes-work-mountains
I’m confused so you can add all the ingredients together at one time? I like thought u have to cream your sugar with the butter or shortening then add eggs one at a time. I’m just asking because I don’t want to waste my ingredients and the cake doesn’t come out right.
This isn’t the typical creaming cake. This is a one bowl cake.
Excellent plain with a dollop of whipped cream. Used 1 c white whole wheat to up the nutrition. Winked perfectly. Plan to try dried pineapple flower decoration next time. Thx
Quick and easy to pull together and tastes delicious! Thanks for the great recipe!
I’m slightly pineapple obsessed so I’m looking forward to trying this soon!! ☺️ Thanks for posting it!! ❤️
Oh yum!! This cake is so easy to make and can even be done GF! Love the pineapple flowers for an extra special touch. Thanks girl!