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Pineapple Sheetcake – Recipe (revised)

I always wanted to make a pineapple cake, but never had a good recipe to try out.
Our aunt makes a great pineapple cake, but the recipe is in German, thus needs to be translated, and the measures to be converted.

As I was perusing Pinterest, once again, I found an interesting recipe for pineapple cake ( no FAT at all), which I decided to try out.

The original recipe calls for more sugar than I would like to use, so I decreased it, hence the ingredients listed here, as I used them.

If you love pineapple, and looking for a simple and delicious cake, this recipe is a winner.

This cake has a spongy texture, totally different from any traditional cake, thus very moist, and delicious.

Today I revised this recipe slightly, by adding 1/3 cup of Canola oil, which improved the texture of this cake, making it lighter.

Pineapple Sheetcake – Recipe (revised)

Pineapple Sheetcake – Recipe (revised)


  • 2 cups all purpose flour
  • 1 1/4 cup granulated sugar
  • 2 tsp. baking soda
  • 1/4 tsp. salt
  • 2 eggs, slightly beaten
  • 1 tsp. vanilla extract
  • 20 oz can of crushed pineapple with juice
  • 1/3 cup Canola oil
  • Baking Spray with Flour (I used Baker's Joy)
  • Cream Cheese Frosting Ingredients:
  • 8 oz. cream cheese (I used 1/3 less fat), room temperature
  • 4 Tbs. butter, softened
  • 1 tsp. vanilla extract
  • 3 cups confectioners sugar


  1. In a small bowl mix the eggs with vanilla.
  2. In a large mixing bowl, combine all the dry ingredients.
  3. Add egg mixture to dry ingredients and mix for a minute.
  4. Mix in the the pineapple, and oil.
  5. Spray the bottom and sides of a rectangular baking pan  9 x 13 (I used glass pan) with Bakers Spray with Flour.
  6. Pour in the batter, and smooth the top with the back of a spoon to spread is evenly.
  7. Preheat oven to 350 degree F.
  8. Bake on the middle oven rack for 25 minutes.
  9. Remove from the oven, and cool off in the pan (while cooling, prepare frosting).
  10. Cream Cheese Frosting Directions:
  11. In a medium bowl, beat the cream cheese and butter, to incorporate.
  12. Mix in 1 tsp. vanilla extract
  13. Gradually mix in the confectioners sugar, until smooth spreadable frosting is formed.
  14. Once the cake cools off, you can frost it in the pan, or remove it onto a cutting board to frost.
  15. Refrigerate to firm up.
  16. Use a sharp knife to cut the cake into serving pieces, as it is slightly challenging due to its spongy texture.


I used small chunks of pineapple, and very thin slices of Maraschino Cherries, to top off each slice.

3 thoughts on “Pineapple Sheetcake – Recipe (revised)”

  1. Pingback: Favorite Sheet Cakes – Pictures and Links to Recipes – Suburban Grandma
  2. Trackback: Favorite Sheet Cakes – Pictures and Links to Recipes – Suburban Grandma

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