Easy Pineapple Sheet Cake
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!
Servings: 30 servings
- 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.
This is the full fat version of my pineapple cake. To cut down on all the fat, use the following ingredients instead, mix together and bake at the same temperature for the same amount of time.
2 cups all purpose flour
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.
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