This Crushed Pineapple Sheet Cake is a delightful and easy-to-make dessert, perfect for any occasion. You’ll love how simple it is to prepare this moist, tropical-flavored sheet cake, making it a fantastic addition to your sheet cake recipes collection.
Key Ingredients & Substitutions
- Crushed Pineapple: Use canned, undrained for best moisture.
- Yellow Cake Mix: Any standard yellow cake mix will work.
- Cream Cheese: Full-fat for richness. Low-fat can be used but may alter texture slightly.
- Powdered Sugar: Essential for the frosting.
Ingredients
For the Cake:
- 1 (15.25 ounce) box yellow cake mix
- 1 (20 ounce) can crushed pineapple, undrained
- 1/2 cup vegetable oil
- 3 large eggs
For the Frosting:
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Servings: 12-16
- Calories per serving: Approximately 350-400 (varies by ingredients used)
- Tools Needed: 9×13 inch baking pan, mixing bowls, electric mixer.
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan to prevent sticking. This ensures your sheet cake comes out perfectly.
2. Mix the Cake Batter
In a large bowl, combine the yellow cake mix, undrained crushed pineapple, vegetable oil, and eggs. Mix on medium speed with an electric mixer until well combined and smooth, about 2 minutes.
3. Bake the Sheet Cake
Pour the batter evenly into your prepared 9×13 inch baking pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely on a wire rack before frosting.
4. Make the Cream Cheese Frosting
While the cake cools, prepare your frosting. In a medium bowl, beat the softened cream cheese and softened butter together until light and fluffy. Gradually add the powdered sugar, one cup at a time, beating until smooth. Stir in the vanilla extract.
5. Frost and Serve Your Cake
Once the sheet cake is completely cool, spread the cream cheese frosting evenly over the top. You can garnish it with a sprinkle of toasted coconut or a few pineapple chunks if you like. Slice and enjoy your delicious Crushed Pineapple Sheet Cake!
Variation Ideas
- Coconut Infusion: Add 1/2 cup shredded coconut to the cake batter for extra tropical flavor.
- Nutty Twist: Sprinkle chopped pecans or walnuts on top of the frosting.
- Spiced Pineapple: A pinch of ground cinnamon or nutmeg in the batter can enhance the pineapple flavor.
Storage Instructions
Store leftover Crushed Pineapple Sheet Cake covered in an airtight container in the refrigerator for up to 3-4 days. The cream cheese frosting requires refrigeration. You can enjoy slices chilled or let them come to room temperature for about 15-20 minutes before serving.
Frequently Asked Questions (FAQ)
Can I use fresh pineapple instead of canned?
Yes, you can, but make sure to crush it well and include its juice for moisture. Using canned, undrained pineapple is often more convenient for sheet cake recipes.
Why did my cake stick to the pan?
Ensure you properly grease and flour your pan before pouring the batter. You can also line the bottom with parchment paper for extra insurance.
Can I make this sheet cake ahead of time?
Absolutely! This cake tastes even better the next day as the flavors meld. Just store it in the refrigerator.
My frosting is too thin, what should I do?
If your frosting is too thin, gradually add more powdered sugar, one tablespoon at a time, until it reaches your desired consistency.
Can I freeze this cake?
Yes, you can freeze unfrosted cake layers wrapped tightly in plastic wrap for up to 2 months. You can also freeze frosted slices in an airtight container.
What kind of oil is best for this sheet cake?
Vegetable oil or canola oil are neutral-flavored options that work well in this sheet cake recipe.