Home Desserts Pineapple Sheet Cake Recipe

Pineapple Sheet Cake Recipe

Moist, fruity, and luxuriously rich, this pineapple sheet cake is not your average dessert.

Thanks to the crushed pineapple in the batter, every bite is chock-full of sweetly tart fruit. And the tangy cream cheese frosting provides the perfect balance of sweetness.

But my favorite part has to be the toasted pecans on top! They make this impossible to resist.

Pineapple cake baked in sheet pan topped with frosting and chopped pecans.
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Why You’ll Love This Pineapple Sheet Cake

Stays Fresh For Days: This recipe doesn’t include any butter or oil, yet the crushed fruit makes it impossibly moist and tender. And it’ll stay that way for 5 days. 

Soft, Chewy & Crunchy: The cake is soft, the optional coconut makes it chewy, and the nuts make it nice and crunchy. It’s a texture lover’s dream!

Make-Ahead Party Dessert: Bake the cake a day or two ahead, then frost just before serving. It’ll easily feed a crowd.

Slice of pineapple sheet cake with creamy frosting garnished with chopped pecans served in a white plate.


  • Crushed Pineapple: It adds tropical sweetness and incredible moisture to every bite.
  • All-Purpose Flour: For structure and texture.
  • Granulated Sugar: Sweetens the cake and helps create a tender crumb.
  • Baking Soda: The leavening agent that helps the cake rise.
  • Salt: Enhances the flavors of the other ingredients and balances the sweetness.
  • Eggs: Bind the ingredients together and contribute to the cake’s richness and rise.
  • Vanilla Extract: Adds a subtle warmth that complements the pineapple.
  • Cream Cheese Frosting: A quick blend of tangy cream cheese, soft butter, vanilla, and powdered sugar. 
  • Shredded Coconut (optional): To make this extra tropical, add some shredded coconut to the frosting. 
  • Chopped Pecans (optional): A crunchy, nutty garnish that takes this cake to the next level.
Top down view of a pineapple sheet cake with cream cheese frosting and chopped pecans

How to Make Pineapple Sheet Cake

With this dump-and-go recipe, all you do is mix a few pantry staples and bake. 

Here are the steps:

1. PREP. Preheat the oven to 350°F and grease a sheet tray (9×13).

2. MIX the wet and dry ingredients in separate bowls, then gently stir to combine.

3. BAKE the cake until it springs back in the center when lightly pressed. Leave to cool.

4. FROST. Mix the frosting ingredients until smooth, then spread evenly over the cooled cake.

5. SERVE with extra pineapple and whipped cream.

Slice of pineapple sheet cake topped with chopped pecans and pineapple chunks.

Tips For the Best Pineapple Sheet Cake

As mentioned, this cake is super-duper moist and tender. And that’s mostly down to the crushed pineapple. 

But to ensure everything else is on top form, read through these tips before you get mixing:

  • Don’t drain the pineapple. The juices are what makes the sponge sing!
  • Use room temperature ingredients. When you have to work hard to blend the ingredients, you often end up with dry cake. So, start with room-temperature ingredients, and they’ll mix with ease. 
  • Toast the nuts. Arrange them on a tray in a single layer and bake at 350°F for 5-10 minutes, until they’re fragrant.
  • Use the right size pan. If you use a large cookie sheet, the cake will be very thin. I suggest a 9×13-inch sheet tray, but a 10×15 will work too. The cake won’t be as thick but it’ll still be fluffy.
  • Cool the cake completely. If you add the frosting to a warm cake, it’ll melt and slide off. 
  • Make ahead option. This cake tastes even better the next day, so feel free to make it ahead of time and store it in the fridge.
  • Variations and additions. I’ve already mentioned the coconut, but you can also add diced mango or a splash of rum to the batter or frosting. For a lighter option, substitute the frosting with whipped cream.
A slice serving of pineapple sheet cake garnished with chopped pecan nuts and pineapple chunks served in a plate.

How to Store

Leftovers aren’t an issue with this delicious sheet cake! 

First off, I doubt you’ll have any. But even if you do, this cake only tastes better after a night in the fridge.

Here’s how to store it:

To Store: Wrap the cake in plastic or transfer leftovers to an airtight container. Store in the fridge for up to 5 days. 

To Freeze: Wrap individual slices or the entire cake (unsliced) tightly in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. 

Thaw leftover cake in the refrigerator overnight and let chilled cake come to room temperature before serving for the best flavor and texture.

More Sheet Cake Recipes You’ll Love

Peanut Butter Sheet Cake
Vanilla Sheet Cake
Red Velvet Sheet Cake
Lemon Sheet Cake

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Pineapple Sheet Cake Recipe

Course: DessertCuisine: American


Prep time


Cooking time





This quick and easy pineapple sheet cake is not your average dessert. Make it for your next party, and I guarantee there won’t be a crumb left behind!


  • For the Cake
  • 2 cups all-purpose flour

  • 2 cups granulated sugar

  • 2 teaspoons baking soda

  • 1/2 teaspoon salt

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 (20 ounce) can crushed pineapple, undrained

  • For the Cream Cheese Frosting
  • 1 (8 ounce) brick cream cheese, softened

  • 1/2 cup unsalted butter, softened

  • 3-4 cups powdered sugar

  • 1 teaspoon vanilla extract

  • 3/4 cup sweetened shredded coconut, optional

  • 1/2 cup finely chopped pecans


  • Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch sheet tray.
  • In a large bowl, whisk the flour, sugar, baking soda and salt. Add the eggs, vanilla, and undrained crushed pineapple. Stir until just combined, then pour the batter into the prepared pan.
  • Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack in the pan.
  • When the cake is cold, make the frosting. In a large bowl, beat the cream cheese until smooth. Scrape the bottom and sides of the bowl, beat again, then add the butter and vanilla and mix until smooth.
  • Add 3 cups of powdered sugar (1/2 cup at a time) and mix on low to combine. Turn the mixer to medium and beat until smooth. If needed, add more powdered sugar until the desired consistency is reached.
  • If using, mix the coconut into the frosting. Then, spread it evenly over the cooled cake and sprinkle over the chopped pecans.
  • Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Serve and enjoy!


  • The recipe can also be made in a 10×15-inch sheet tray – it will just be thinner. Bake for 25-30 minutes. 
  • Toast the nuts. Arrange them on a tray in a single layer and bake at 350°F for 5-10 minutes, until they’re fragrant.

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Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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