Should I drain the crushed pineapple for the cake?

No, do not drain the pineapple. The cake relies on the juice to provide the necessary moisture and acidity to activate the baking soda. Draining the juice will result in a dry, heavy cake that fails to rise properly.

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

You must let the cake cool completely before adding the frosting. If the cake is even slightly warm, the cream cheese frosting will melt, run off the sides, and lose its beautiful, fluffy texture. Let it sit on the counter for at least an hour.

Can I freeze pineapple cake with cream cheese frosting?

Yes, you can freeze this cake. Wrap individual frosted slices tightly in plastic wrap, then place them in a freezer-safe container for up to three months. Thaw a slice in the refrigerator overnight before enjoying.

How do I store a frosted pineapple sheet cake?

Because of the cream cheese frosting, this cake must be stored in the refrigerator. Cover the pan tightly with plastic wrap or foil and keep it chilled for up to one week. Bring slices to room temperature for fifteen minutes before serving.

What size pan is best for a pineapple sheet cake?

A standard 9x13-inch metal baking pan is ideal for this recipe. It allows the cake to bake evenly and provides the perfect thickness for slicing. Glass or ceramic pans can also be used, but you may need to add a few minutes to the baking time.

Can I add nuts or coconut to this recipe?

You certainly can. You can stir half a cup of chopped walnuts or pecans directly into the batter before baking. Alternatively, you can sprinkle toasted shredded coconut over the top of the frosted cake for added texture and flavor.

Pineapple Sheet Cake With Cream Cheese Frosting Recipe

Description

An easy, rustic pineapple sheet cake made with sweet crushed pineapple and topped with a thick, tangy cream cheese frosting. Perfect for sharing at family gatherings.

Ingredients

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

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Instructions

Preheat: Preheat the oven to 350 degrees F. Line a 9×13 metal baking dish with a sheet of parchment paper, leaving an inch overhang, and spray with baking spray.
Mix Batter: Combine the sugar and eggs in a large stand mixer and mix for 1 minute. Add the flour and baking soda, then fold in the crushed pineapple with its juice. Mix until just incorporated.
Bake: Transfer the batter into the prepared baking dish and bake for 35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. Remove and cool completely.
Make Frosting: Combine the room-temperature cream cheese, powdered sugar, and vanilla in a stand mixer. Mix slowly to incorporate, scraping down the sides until a thick icing forms.
Assemble: Spread the thick icing over the completely cooled cake, creating lots of rustic swoops, and serve.

Notes

Make sure the cream cheese is at room temperature to avoid lumps in your frosting.
Do not drain the pineapple juice, as it is crucial for the cake’s moisture and rise.
Wait to frost the cake until it is completely cooled to prevent the frosting from melting.
Store any leftover cake in the refrigerator for up to one week.

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