Pineapple Sheet Cake is light, fluffy, and bursting with tropical flavor. This cake is packed with amazing flavors and then topped with the best butter cream frosting you’ve every tasted!
This pineapple cake is easy to make and requires only a few ingredients. This cake mix with pudding is baked in a sheet pan, making it easy to cut into squares and serve. It is a great dessert for potlucks, picnics, or any time you need to feed a crowd.
Pineapple Cake with Cream Cheese Frosting
While sheet cakes were originally named for cakes being made in large rimmed baking sheets like this TEXAS SHEET CAKE, the name has been known to encompass the single-layer cakes made in a 9×13 baking dish as well. This is great because it means that there will be plenty of this tasty pineapple cake to share with family and friends. Bringing a sheet cake like this one to a potluck or family gathering is great because with one box of cake mix you can feed a large crowd.
Pineapple sheet cake is also a versatile dessert that can be customized to suit your taste. You can add nuts, raisins, or other dried fruits to the batter for extra texture and flavor. You can also top the cake with whipped cream, frosting, or a dusting of powdered sugar. Whether you serve it plain or dressed up, pineapple sheet cake is a dessert that everyone will love!
Why you’ll LOVE this Pineapple Cake Recipe!
- Easy to Make: This recipe is straightforward and requires minimal effort. It is perfect for anyone who is new to baking or doesn’t have a lot of time to spend in the kitchen.
- Moist and Delicious: The combination of pineapple and cake creates a moist and flavorful dessert that is sure to satisfy your sweet tooth.
- Perfect for a Crowd: This recipe makes a large sheet cake that can feed a crowd. It is perfect for potlucks, parties, or any other gathering.
Pineapple Sheet Cake Ingredients
Crushed pineapple: You will need one 20-ounce-sized can of crushed pineapple. Make sure to get the pineapple that is canned in juices, not syrup, for the best possible results.
Cake mix: Use one 15.25-ounce size box of yellow cake mix for the base of this recipe, any brand will work and taste great.
Pudding mix: Adding in one 3.4-ounce-sized box of coconut cream flavored pudding mix (just the dry mix) will give this cake a great texture.
Walnuts: Using ½ cup of walnuts will add a lovely crunch to this cake. You can also use pecans if that is the nut you prefer or have on hand, it will taste equally as delicious.
Butter: You want to add 1 stick of butter, melted, salted or unsalted, that has been cooled to room temperature so that it will not cook the eggs in the batter.
Eggs: To help bind all the ingredients together, use 3 large eggs for this cake recipe.
Pineapple juice: Reserve ¾ cups of pineapple juice from the can of crushed pineapple to mix in the cake batter.
Water: Add in ¼ cups of water to moisten the cake to the right consistency.
Butter: You will need 1 stick (½ cup) of room temperature, unsalted butter, for a nice and rich frosting.
Cream cheese: Use one 8-ounce-sized package of cream cheese, at room-temperature, for a creamy and thick spread.
Vanilla extract: Add in 1 teaspoon of vanilla extract to enhance the flavors in this frosting.
Powdered sugar: Make the frosting smooth and sweet by using 3 ½ cups of powdered sugar. You can use up to an additional ½ cup for a thicker frosting.
Walnuts: For more amazing texture and taste, use ½ cup of chopped walnuts or pecans for the topping, if desired.
Step by step on how to make Pineapple Sheet Cake
Begin by preheating the oven to 350 degrees F and then butter the inside of a 9×13 baking dish. Set it aside.
Next, drain the can of crushed pineapple, reserve ¾ cups of the juice from the can, and set it aside for later use.
In a large mixing bowl, combine the cake mix, dry pudding mix, and walnuts. Remember that you only want the dry mixes, do not prepare the cake or pudding according to the box directions.
Then, add in the drained canned pineapple chunks and mix until coated. The texture will be crumbly and dry.
Next, melt the butter in a small bowl in the microwave and then add it to the mixture.
Also, pour in the pineapple juice, water and add the eggs. Mix ingredients until just combined, be careful to not overmix.
Proceed to pour the cake mix into the prepared baking dish and spread out to evenly cover the entire pan.
Place the cake in the preheated oven and bake for 28-30 minutes or until the edges are set. The top of the cake will be a bit sticky, but this is okay.
After baking is complete, you can start making the frosting while you allow the cake to cool completely.
In a medium size bowl, combine the room temperature butter and cream cheese and mix using an electric handheld mixer. This will take about 2 minutes to get it nice and fluffy.
Then, add in the vanilla extract and mix again to combine.
Next, add about ⅓ of the powdered sugar, mixing until fully combined, and then continue to add the powdered sugar in portions until all has been incorporated.
Once the cake has cooled, frost it well with a spatula. If desired, sprinkle the top with some additional chopped walnuts.
Place the cake into the fridge to chill for 30 minutes before serving.
Slice, serve and enjoy!
Variations of Pineapple Sheet Cake
Pineapple sheet cake is a versatile dessert that can be customized to suit different tastes. Here are some variations of pineapple sheet cake that you can try:
- Coconut Pineapple Sheet Cake: Add shredded coconut to the cake batter before baking. Top the cake with a cream cheese frosting that has been flavored with pineapple juice.
- Pineapple Upside-Down Sheet Cake: Arrange pineapple slices and maraschino cherries on the bottom of the baking pan. Pour the cake batter over the fruit and bake. Once the cake is done, flip it over onto a serving platter so that the fruit is on top.
- Pineapple Carrot Sheet Cake: Add shredded carrots to the cake batter along with crushed pineapple. Top the cake with a cream cheese frosting that has been flavored with orange zest.
- Pineapple Lemon Sheet Cake: Add lemon zest and juice to the cake batter along with crushed pineapple. Top the cake with a lemon cream cheese frosting.
These variations of pineapple sheet cake are sure to be a hit with your family and friends. Experiment with different flavors and ingredients to create your own unique version of this classic dessert.
Pineapple Sheet Cake
- 20 oz crushed pineapple can in juice not syrup.
- 15.25 oz yellow cake mix
- 3.4 oz Coconut cream pudding mix Could also use vanilla
- ½ cup walnuts chopped, you can use pecans
- ½ cup salted butter melted, 1 stick
- 3 eggs
- ¾ cup pineapple juice Reserved from the can of crushed pineapple
- ¼ cup water
- ½ cup salted butter 1 stick, room temperature
- 8 oz cream cheese room temperature
- 1 tsp vanilla extract
- 3 ½ cups powdered sugar
- ½ cup chopped walnuts you can use pecans
- Prep: Preheat oven to 350 degrees F. Butter a 9 x 13 bake dish. Set aside.
- Drain the crushed pineapple, but reserve ¾ cup of the juice. Set aside.
- Cake batter: In a large mixing bowl, combine the cake mix, dry pudding mix, and walnuts. Remember that you only want the dry mixes, do not prepare the cake or pudding according to the box directions.
- Then, add in the drained canned pineapple chunks and mix until coated. The texture will be crumbly and dry.
- Next, melt your butter and add to the mixture.
- Also, pour in the pineapple juice, water and add the eggs. Mix until combined but do not overmix, just enough to combine ingredients.
- Bake: Proceed to pour the cake mix into the prepared baking dish and spread out to evenly cover entire pan.
- Bake the cake in the preheated oven for 28-30 minutes or until the edges are set. The top of the cake will be a bit sticky, but this is okay.
- After baking is complete, you can start making the frosting while you allow the cake to cool completely.
- Frosting: In a medium size bowl, combine the room temperature butter and cream cheese and mix using an electric handheld mixer. This will take about 2 minutes to get it nice and fluffy.
- Then, add in the vanilla extract and mix again to combine.
- Next, add about 1/3 of the powdered sugar, mixing until fully combined, and then continue to add the powdered sugar in portions until all has been incorporated.
- Once the cake has cooled, frost it well with a spatula. If desired, sprinkle the top with some additional chopped walnuts.
- Place the cake into the fridge to chill for 30 minutes before serving. Slice, serve and enjoy!
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How long is a pineapple sheet cake with box mix good for?
You can keep this cake well covered and stored in the fridge for up to 3-5 days. For the best tasting results, I recommend eating this cake sooner rather than later.
Can I freeze pineapple sheet cake with cake mix?
Yes, this cake can be frozen. I recommend cutting it into serving-sized squares before freezing so that it is easier to serve later. If you plan on only freezing a few slices, place them on a baking sheet and freeze solid for a few hours before wrapping them in plastic wrap and storing them in an airtight container in the freezer. Your cake should last up to three months.
Decoration Ideas for Pineapple Sheet Cake
Pineapple sheet cake can be decorated in a variety of ways, depending on the occasion and personal preference. Here are some ideas:
- Pineapple slices: Arrange canned pineapple slices on top of the cake, and sprinkle with shredded coconut for a tropical twist.
- Edible flowers: Place fresh edible flowers, such as pansies or violets, on top of the cake for a colorful and elegant touch.
- Chocolate drizzle: Melt some chocolate chips in the microwave or on a double boiler, and drizzle the chocolate over the cake in a zigzag pattern.
- Cream cheese swirl: Before baking the cake, drop spoonful’s of the cream cheese frosting on top of the batter, and swirl with a knife for a marbled effect.
- Sprinkles: Add some fun and color to the cake by sprinkling it with rainbow or colored sprinkles.
If you enjoyed this sheet cake, try some of our other favorites!
- ALMOND RASPBERRY SHEET CAKE
- BUTTER VANILLA SHEET CAKE
- CHRISTMAS SHEET CAKE
- TEXAS SHEET CAKE
- PURPLE AND ORANGE HALLOWEEN SHEET CAKE
- ZUCCHINI SHEET CAKE WITH BROWNED BUTTER ICING
- EASY SHEET PAN CHEESECAKES
Pineapple Sheet Cake is a sensational tropical dessert that is great for the pineapple lovers of the world! This sheet cake is made with boxed cake mix, dry coconut pudding mix, and a lovely buttercream frosting on top, it is simply divine!