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