Pineapple Sheet Cake
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!
Servings: 20 servings
Calories: 371kcal
Ingredients
- 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
Buttercream Frosting
- 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
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.
- 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!
Notes
This cake should be stored in an airtight container, in the fridge, and it will last 3-5 days.
Nutrition
Serving: 1g | Calories: 371kcal | Carbohydrates: 50g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 60mg | Sodium: 307mg | Potassium: 111mg | Fiber: 1g | Sugar: 39g | Vitamin A: 487IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 1mg