Pineapple Sheet Cake is a delightful tropical dessert that is perfect for pineapple lovers! This sheet cake is made with cake mix, pineapple, pudding mix & is topped with delicious cream cheese frosting.
This pineapple sheet cake recipe is packed with buttery flavor and a hint of coconut in every bite, the combination of flavors pairs so perfectly together. Cake with pudding mix added is a perfect dessert for serving up to a crowd, it makes a large portion of a soft and moist cake.
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. The more the merrier to enjoy this sweet cake!
Why we think you will LOVE this Pineapple Cake Recipe!
We can’t hide our affection for this tasty dessert, but we are sure will love it too. Here are three reasons why we think you will enjoy it as much as we do.
- The flavors are incredible. Everything about this cake is heavenly, from the moist and fluffy pineapple flavored cake, to the walnuts studded throughout every slice and the buttery cream cheese frosting on top.
- The nuts don’t sink to the bottom of the cake. Because we take a moment to stir the walnuts into the dry mix, we get them nicely coated in flour so that they can stay put within the cake and not sink to the bottom. This means the nuts can stay evenly disbursed throughout the cake, yum!
- The recipe can be versatile. You can use 1 cup of water instead of the pineapple juice or use half juice and half water if you want. You can even swap out the walnuts for pecans!
Pineapple Sheet Cake Ingredients
For the cake, you will need:
Crushed pineapple: You will need 1 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 1 15.25-ounce size box of yellow cake mix for the base of this recipe, any brand will work great.
Pudding mix: You will need 1 3.4-ounce-sized box of coconut cream flavored pudding mix. Just the dry mix, do not make the pudding.
Walnuts: Use ½ cup of walnuts to scatter throughout the batter for a lovely little crunch. You can also use pecans if that is the nut you prefer or have on hand, it will taste equally as delicious.
Butter: You will want 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: You will need 3 large eggs to bind the cake batter together well.
Pineapple juice: Reserve 3/4 cups of pineapple juice from the can of crushed pineapple.
Water: Add in ¼ cups of water to moisten the cake to the right consistency.
Cream Cheese Buttercream Frosting, you will need:
Butter: You will need 1 stick (½ cup) of room temperature unsalted butter for a nice and rich frosting.
Cream cheese: Use 1 8-ounce-sized package of cream cheese, at room-temperature.
Vanilla extract: Using 1 teaspoon of vanilla extract will add a little flavor enhancement to this frosting.
Powdered sugar: Use 3 ½ cups of powdered sugar to make the frosting sweet and smooth. You can use up to an additional ½ cup for a thicker frosting.
Walnuts: Use ½ cup of chopped walnuts or pecans for the topping, if desired. This is optional, but I think it adds a nice touch to this cake.
Step by step on how to make Pineapple Sheet Cake
Prep
Preheat the oven to 350 degrees F and butter the inside of a 9×13 baking dish. Set it aside.
Drain your can of crushed pineapple, but reserve ¾ cups of the juice from the can, and set the juice aside for later.
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.
Proceed to pour the cake mix into the prepared baking dish and spread out to evenly cover entire pan.
Bake
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!
When to serve Pineapple Sheet Cake
This cake makes a perfect appearance on any occasion from a simple weeknight treat, to a wonderful birthday bash, there is always room for cake! Make it the next time you have a party to attend or are hosting a BBQ, and it is sure to become a fast favorite amongst the crowd. This cake style is great because with just the one level of cake and frosting it feeds a lot of people.
Pineapple Sheet Cake
Ingredients
- 20 oz crushed pineapple can in juice not syrup, NOT drained
- 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
Cream Cheese Buttercream:
- ½ cup salted butter, room temperature 1 stick
- 8 oz cream cheese, room temperature
- 1 teaspoon vanilla extract
- 3 ½ cups powdered sugar
- ½ cup chopped walnuts you can use pecans
Instructions
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.
- Proceed to pour the cake mix into the prepared baking dish and spread out to evenly cover entire pan.
Bake
- 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.
Making the 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!
Notes
Nutrition
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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.
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
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!
Darlene says
Looks amazing but do you use crushed or chunks. Ingredient list states crushed but in directions it states chunks.
Tina Williams says
Can’t find coconut cream pudding? Subs?
Nicole says
If you cant find a box of coconut flavored instant pudding feel free to swap it out with vanilla or cheesecake flavor, or something similar.
Christine says
I made this for my neighbor, and they LOVED it!!! Thank you so much for this easy recipe!!
Nicole says
Im so glad you (and your neighbors) enjoyed this recipe 🙂