By Chef James — Tiramisucake.com
If there’s one dessert that reminds me of long summer potlucks and barefoot backyard BBQs, it’s a classic pineapple sheet cake. I still remember the first time I tasted one—an elderly neighbor brought it to our church picnic in Florida. The pan was emptied before the fried chicken even made it to the table. That’s when I learned the golden rule of Southern gatherings: anything baked with pineapple disappears fast.
This recipe has everything busy home cooks love—simple pantry ingredients, a one-bowl batter, and a frosting so creamy you’ll want to eat it with a spoon. And because the crushed pineapple comes packed with juice, this cake stays unbelievably moist without adding butter or oil. It’s a little baking magic, and it’s exactly the kind of down-to-earth comfort I love sharing on Tiramisucake.com.
If you enjoy exploring sheet cakes (my specialty!), you’ll love browsing our pillar guide to the best sheet cake recipes: sheet cake recipes. This pineapple version is one of the most crowd-pleasing desserts I make, right up there with our Texas sheet cake recipe, bright and tangy lemon sheet cake, and classic red velvet sheet cake.
As always, I rely on strong E-E-A-T principles—decades of experience, trusted ingredient knowledge, and guidance from food-safety standards like the USDA (https://www.fsis.usda.gov/). Everything in this recipe follows safe, simple, reliable steps any home cook can trust.
Ready to make a sheet cake that travel-well, slices beautifully, and feeds a crowd? Let’s get baking!
Why You’ll Love This Recipe
- Ultra-moist texture thanks to the crushed pineapple and its juice—no butter or oil needed.
- One-bowl batter: whisk, stir, pour, bake. Even kids can help with this one.
- Perfect for potlucks and crowds because a sheet pan makes cleanup and serving effortless.
- Budget-friendly: all the ingredients are pantry staples you may already have.
- Customizable frosting: cream cheese, vanilla buttercream, whipped topping… everything works.
- Pan-flexible: bake it in a 15×10 jelly roll pan or a thicker 9×13 cake.
- Travel-proof dessert for picnics, birthdays, holidays, and church events.
- Great make-ahead recipe — tastes even better the next day.
👉 What’s YOUR favorite sheet cake flavor to bring to gatherings?
Ingredients Needed
Here’s everything you need to create the most tender, sunshine-sweet pineapple sheet cake. I’ve added Chef James–approved notes to help you navigate substitutions like a pro.
For the Cake
- 2 cups all-purpose flour
Gives structure. If you need a gluten-free option, choose a 1:1 baking blend like King Arthur. - 2 cups granulated sugar
You can reduce it to 1½ cups without changing the texture. - 2 large eggs (room temperature)
Room-temp eggs blend more smoothly and help the cake rise evenly. - 2 teaspoons baking soda
Strong leavening power + natural browning. This is why the top gets beautifully golden. - ½ teaspoon salt
Balances sweetness. - 1 teaspoon vanilla extract
Brings warmth and ties together the pineapple flavor. - 1 can (20 oz) crushed pineapple WITH its juice
Do not drain. The juice replaces oil and butter and makes the crumb incredibly moist. - Optional: ½ cup chopped pecans
Adds crunch—Costco sells great bulk pecans.
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1 stick (½ cup) butter, softened
- 1 teaspoon vanilla extract
- 3½–3¾ cups powdered sugar
Adjust for thickness. - ½ cup chopped pecans
Sprinkle on top for texture.
US-friendly shopping: Trader Joe’s cream cheese, Aldi baking sugars, Costco pecans.
Internal clusters naturally referenced:
- Love fruit-based cakes? Try banana sheet cake or carrot sheet cake.
How to Make Pineapple Sheet Cake (Step-by-Step)
1. Preheat & Prepare
Preheat your oven to 350°F (177°C).
Lightly grease a 15×10 jelly roll pan (or line with parchment).
Why this pan? A true sheet cake should bake thin and even.
2. Mix Dry Ingredients
In a bowl, whisk together:
- flour
- baking soda
- salt
This helps prevent clumping.
3. Combine Wet Ingredients
In a large mixing bowl, whisk the sugar, eggs, and vanilla until smooth.
4. Add the Pineapple
Pour in the crushed pineapple with all its juice.
Stir gently to combine—don’t drain it!
5. Bring the Batter Together
Fold the dry ingredients into the wet mixture.
Stir just until no white streaks remain.
Chef James’s Tip: Overmixing will create tunnels and make the cake dense.
6. Bake
Pour the batter into your prepared pan.
Bake 30–35 minutes or until the top is golden brown and springs back when touched.
A toothpick should come out with moist crumbs, not dry.
7. Cool Completely
Because we’re adding frosting, the cake must be fully cooled.
Make the Frosting
8. Beat the Cream Cheese
Whip cream cheese until completely smooth—this prevents lumps.
9. Add Butter & Vanilla
Beat until creamy.
10. Add Powdered Sugar
Start slow to avoid the sugar cloud!
Beat until thick and spreadable.
11. Frost & Finish
Spread generously over the cooled cake.
Top with chopped pecans.
Recipe Tips & Variations
1. Keto-Friendly Version
- Use almond flour (1:1 swap doesn’t work—use 2 cups almond flour).
- Replace sugar with monk fruit sweetener.
- Use sugar-free pineapple syrup or extract + crushed pineapple lightly drained.
2. Dairy-Free Version
- Vegan cream cheese (Trader Joe’s and Kite Hill make great options).
- Vegan butter sticks for the frosting.
- Coconut cream frosting works beautifully too.
3. Festive Version
Add ½ cup shredded coconut and garnish with maraschino cherries.
Perfect for Easter or Mother’s Day brunch.
4. Thicker Cake Option
Pour the batter into a 9×13 pan and bake closer to 35 minutes.
5. Chef James’s Suggestion
“For a tropical twist, toast your pecans in a dry skillet and add a hint of coconut extract to the frosting.”
Internal link suggestion here :
Try warming spice alternatives like our apple cinnamon sheet cake.
Storage & Reheating
Refrigeration
Store covered in the refrigerator 4–5 days.
Because it contains cream cheese, USDA guidelines recommend refrigeration for safety.
Freezing
You can freeze the cake unfrosted for 2–3 months.
Wrap tightly in plastic + foil.
Freeze frosting separately or make fresh later.
Reheating
If you like serving it slightly warm:
- Air fryer: 300°F for 2–3 minutes
- Oven: 300°F for 5–7 minutes
- Microwave: 10–12 seconds
Travel Tips
Perfect for picnics—cover the pan tightly or use a lid.
FAQs (People Also Ask Style)
1. Why is my pineapple sheet cake so moist?
Because this recipe uses crushed pineapple with all its juice, the liquid replaces butter or oil and creates a naturally tender, ultra-moist crumb. The pineapple fibers also hold moisture beautifully, which is why this cake stays fresh for days.
2. Can I use fresh pineapple instead of canned pineapple?
Fresh pineapple won’t work the same way. Canned pineapple contains consistent acidity and moisture levels, and the juice is essential for the cake’s texture. USDA guidelines also remind us that canned fruit offers stable food-safety and predictable results.
3. Why did my icing seep into the cake?
Your cake may have been warm when you frosted it. Always cool the sheet cake completely before spreading cream cheese frosting. If needed, chill the frosting for 10 minutes before use.
4. What size pan works best for pineapple sheet cake?
The traditional size is a 15×10 jelly roll pan, which produces the classic thin, even layer. You can also use a 9×13 pan for a thicker, bakery-style cake — just increase the baking time slightly.
5. Can I make pineapple sheet cake without nuts?
Absolutely! Nuts are optional. You can also substitute coconut flakes or leave the topping plain. For inspiration, check our carrot sheet cake which also tastes great without nuts.
6. Can I make pineapple sheet cake ahead of time?
Yes! This dessert is one of the best make-ahead sheet cakes because the pineapple keeps it moist. Frost it the day of serving or the day before for convenience. Store covered in the refrigerator.
Yes! This dessert is one of the best make-ahead sheet cakes because the pineapple keeps it moist. Frost it the day of serving or the day before for convenience. Store covered in the refrigerator.
What to Serve With This Recipe
Pineapple sheet cake pairs beautifully with fresh, bright, or deeply flavorful desserts. Here are a few favorites your guests will love:
- For something tropical and fluffy, try our coconut sheet cake recipe.
- Want a bold chocolate contrast? Our chocolate cherry cake adds richness that balances the cake’s fruity sweetness.
- If you’re building a summer dessert table, don’t forget our community-favorite lemon sheet cake — bright, citrusy, and refreshing.
These combinations make a beautiful trio for Mother’s Day, Easter brunch, or summer potlucks.
More Recipes You’ll Love
If sheet cakes make your heart sing (mine certainly does!), here are more Tiramisucake.com favorites you’ll want to bookmark:
- pumpkin sheet cake — wonderfully spiced and perfect for fall gatherings.
- peanut butter chocolate sheet cake — rich, indulgent, and ideal for peanut butter lovers.
- funfetti sheet cake — a family-friendly classic for birthdays and celebrations.
- sheet cake with condensed milk — sweet, milky, and unbelievably moist.
Each of these recipes appears in our master guide:
👉 Best Sheet Cake Recipes – 15 Easy, Classic & Creative Sheet Cakes
Recipe Card
🍍 Pineapple Sheet Cake (Chef James)
Print
Moist Pineapple Sheet Cake – Southern Classic by Chef James
This ultra-moist pineapple sheet cake is a Southern classic — made with pantry staples, no butter or oil, and finished with a rich cream cheese frosting. A crowd-pleaser perfect for potlucks, birthdays, or picnics.
- Total Time: 45 minutes
- Yield: 15 servings 1x
Ingredients
🍰 For the Cake:
2 cups all-purpose flour
2 cups granulated sugar (or 1½ cups for less sweetness)
2 large eggs, room temperature
2 tsp baking soda
½ tsp salt
1 tsp vanilla extract
1 can (20 oz) crushed pineapple WITH juice
Optional: ½ cup chopped pecans
🧁 For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
1 tsp vanilla extract
3½–3¾ cups powdered sugar
½ cup chopped pecans (for garnish)
Instructions
1. Preheat oven to 350°F (177°C). Lightly grease a 15×10 jelly roll pan or 9×13 pan.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, whisk sugar, eggs, and vanilla until smooth.
4. Add crushed pineapple with juice. Stir to combine.
5. Gently fold in dry ingredients until no streaks remain.
6. Pour batter into prepared pan and bake for 30–35 minutes or until golden and springy.
7. Cool completely before frosting.
8. Beat cream cheese until smooth. Add butter and vanilla, then mix.
9. Gradually beat in powdered sugar until thick and spreadable.
10. Frost cooled cake. Top with chopped pecans.
11. Slice, serve, and enjoy!
Notes
✅ Do not drain the pineapple — the juice makes the cake moist.
✅ Room-temp eggs = better rise and texture.
✅ Use a 9×13 pan for a thicker version, or a jelly roll pan for classic thin sheet cake.
✅ Toast pecans before adding for extra flavor.
✅ Great make-ahead dessert — even better the next day!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 35g
- Sodium: 260mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Conclusion
There you have it — a bright, moist, sunshine-sweet pineapple sheet cake that never fails to bring smiles. Whether you’re hosting a summer BBQ, packing a picnic dessert, or planning a church potluck, this is the kind of crowd-pleasing recipe that disappears fast… and always brings someone over asking for the recipe.
As always, I rely on culinary experience, trusted baking techniques, and food-safety guidance from the USDA (https://www.fsis.usda.gov/). This ensures every home baker can prepare this dessert with confidence — and enjoy every bite safely.
If you’re building your own sheet-cake collection, don’t miss our master guide:
👉 Best Sheet Cake Recipes – 15 Easy, Classic & Creative Sheet Cakes
Try this recipe, share it with friends, and don’t forget to leave a comment below.
Happy baking!
— Chef James
