Make an easy Pineapple Sheet Cake with Cream Cheese and Whipped Topping Frosting. Starting with a cake mix keeps the prep time low for this delicious, moist, and flavorful cake.
Making this cake by starting with a cake mix is an easy way to whip up a tasty dessert in very little time. Any vanilla cake mix will work, but French Vanilla is a favorite of mine. While the photo shows a large can of crushed pineapple, you’ll only need 8 oz of it for the cake. Don’t drain it because you want the liquid to help keep the cake moist. Reserve an additional 8 oz for the frosting.
Allow the cake to cool completely prior to frosting it.
I didn’t have an exact recipe in mind when I started making the frosting. I combined cream cheese, powdered sugar, whipped topping, and crushed pineapple and it turned out great. I only added 4 oz of crushed pineapple to start with, but after having a taste of it, I decided it could use more pineapple flavor. I added a total of 8 oz to the frosting. Make sure you drain the pineapple for the frosting.
I love how light and flavorful this cake is. Making a sheet cake is always easier than making a layered cake, but you lose the frosting between layers. I didn’t want to skimp on the frosting, so it’s spread thickly over the top of the cake.
Pineapple Sheet Cake
A delicious, light and easy dessert made using a cake mix.
- 1 Box Super Moist French Vanilla Cake Mix
- 2 Large Eggs
- 1 8 oz can Crushed Pineapple Do Not Drain
- 1/2 Cup Vegetable Oil
- 1 8 oz Block of Cream Cheese Softened to room temperature
- 2 Cups Whipped Topping
- 1/2 tsp Vanilla Extract
- 2 Cups Powdered Sugar
- 1 8 oz Can Crushed Pineapple Drained
Pre-heat oven to 350 and prepare a 9x13" baking pan with baking spray
Combine cake mix, eggs, and oil in mixing bowl. Mix on medium for 3 minutes.
Fold in crushed pineapple and mix by hand to incorporate it into the mixture.
Pour batter into prepared pan.
Bake for 25 minutes or until toothpick comes out clean.
Allow cake to cool completely before frosting.
Combine softened cream cheese with powdered sugar, adding 1/2 cup of sugar at a time. Mix on high between each addition of sugar.
Add vanilla extract and mix on medium for 30 seconds.
Fold in whipped topping and mix on low for 1 minute or until it's well combined.
Drain crushed pineapple and fold into mixture. Mix by hand until well combined.
Generously frost sheet cake with frosting.
Cover and refrigerate until ready to serve.
Return unserved portion to refrigerator for up to 4 days.
Do you often create a recipe as you’re making it? I’ve had a few fails that way, but this one was a win. I can’t decide if I like the pineapple sheet cake better than the pineapple cream cheese pie I shared. If you love pineapple, either is a great dessert choice!
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Pineapple Sheet Cake with Cream Cheese and Whipped Topping Frosting
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