A slice is all you need for a little tropical escape.

Serves12

MakesMakes 1 (9×13-inch) cake

Prep15 minutes to 20 minutes

Cook25 minutes to 30 minutes

Pineapple sheet cake tastes like a slice of pure sunshine. Like pineapple upside-down cake, it’s sweet and bright with just the right amount of fruitiness. Even better, it’s so much easier to prepare. As it bakes, the pineapple juice caramelizes just enough to create a soft yet chewy texture that makes every bite irresistible. The cake itself is good enough to devour on its own (especially with a mug of coffee), but it becomes a real treat once topped with a rich and tangy cream cheese frosting. It’s the kind of crowd-pleasing dessert that feels right at home at potlucks, family gatherings, or whenever you need a little tropical escape.

Why You’ll Love It

• Sunshine in every bite. The fruit shines through without being overpowering, and the cake has a lovely chewy but moist texture that isn’t too sweet to balance the sweet cream cheese frosting.
• It’s easy and unfussy. Thanks to a can of crushed pineapple and a 9×13-inch pan, you don’t have to mess with cutting up a whole pineapple or deal with baking individual layers.

Key Ingredients in Pineapple Cake

• All-purpose flour. Two cups of flour, once mixed with baking soda and baking powder, give the cake its fluffy yet chewy structure.
• Granulated and brown sugars. There’s just enough granulated sugar to give the cake a subtly sweet flavor, as well as brown sugar for a deeper caramelized flavor. (The pineapple does more of the heavy lifting here in terms of sweetening the cake.)
• Vegetable oil. Just enough to add richness and a moist crumb to the cake.
• Crushed pineapple. Buy the best-quality canned pineapple (in juice, not syrup) you can find, as it’ll make a difference in the cake’s flavor.

How to Make Pineapple Cake

1. Mix the batter. Whisk together flour, sugars, baking soda, baking powder, and salt in a large bowl. Combine drained crushed pineapple, oil, eggs, and vanilla extract in a separate large bowl. Add the flour mixture to the wet ingredients and fold until combined. Pour into a 9×13-inch baking pan that’s lined with a greased parchment sling.
2. Bake the cake. Bake at 350°F until browned and a toothpick inserted into the middle comes out clean. Let the cake cool completely.
3. Frost the cake. Meanwhile, beat softened cream cheese and butter, powdered sugar, vanilla extract, and salt together until smooth. Spread the frosting over the top of the cooled cake.

Helpful Swaps

• For a richer flavor, substitute light or dark brown sugar for all of the white sugar.
• Using 2 1/2 cups of chopped fresh pineapple and its juices will make the cake even better. Make sure it’s good and ripe though!

Storage and Make-Ahead Tips

• The cake can be baked up to 1 day ahead, cooled, wrapped in plastic wrap, and stored at room temperature.
• The frosting can be made up to 3 days ahead and refrigerated in an airtight container. Let it soften at room temperature for 30 minutes before frosting the cake (beat it briefly with a whisk if it’s too stiff).
• Leftover cake can be stored in an airtight container in the refrigerator for up to 4 days.

Pineapple Cake Recipe

Prep time15 minutes to 20 minutes

Cook time25 minutes to 30 minutes

MakesMakes 1 (9×13-inch) cake

Serves12

Ingredients

For the cake:

• Cooking spray
• 1 (20-ounce) can crushed pineapple in 100% juice
• 2 cups all-purpose flour
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

For the frosting:

• 8 ounces cream cheese, at room temperature
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 3/4 cup powdered sugar, sifted if lumpy
• 1 teaspoon vanilla extract
• 1 pinch kosher salt

Instructions

Make the cake:

1. Heat the oven to 350°F. Line a 9×13-inch baking pan, preferably metal, with parchment paper so that the paper hangs over two long sides to form a sling. Coat the paper and pan lightly with cooking spray.
2. Drain 1 (20-ounce) can crushed pineapple and gently press against the strainer to remove as much liquid as possible (reserve the juice for another use).
3. Whisk 2 cups all-purpose flour, 1 cup packed light brown sugar, 1/2 cup granulated sugar, 1 teaspoon kosher salt, 1 teaspoon baking soda, and 1/2 teaspoon baking powder together in a large bowl.
4. Whisk the pineapple, 1/4 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract together in a second large bowl until combined. Add the flour mixture and fold together with a flexible spatula until just combined. Transfer to the pan and spread into an even layer.
5. Bake until browned and a tester inserted into the center comes out clean, 25 to 30 minutes.
6. Place on a wire rack and let cool for 30 minutes. Run a thin knife along the shorter sides of the pan to loosen the cake. Grasping the excess parchment, lift the cake out of the pan and place on the rack. Let cool completely, about 1 hour. Meanwhile, make the frosting.

Make the frosting:

1. Beat 8 ounces room temperature cream cheese, 1 stick room temperature unsalted butter, 3/4 cup powdered sugar, 1 teaspoon vanilla extract, and 1 pinch kosher salt together with the paddle attachment in a stand mixer, starting on low speed for 30 seconds then increasing speed to medium-high, until well-combined, smooth, and fluffy, about 3 minutes total.
2. Spread the frosting over the cake in swoops. Cut into 12 pieces.

Recipe Notes

Make ahead: The cake can be baked up to 1 day ahead, cooled, wrapped in plastic wrap, and stored at room temperature. The frosting can be made up to 3 days ahead and refrigerated in an airtight container. Let the frosting sit at room temperature for 15 to 30 minutes before frosting the cake to allow it to soften and become spreadable again (if it is still a little stiff, you can beat it briefly with a whisk).

Storage: Refrigerate leftover frosted cake in an airtight container for up to 4 days. Do not freeze.