Pineapple Sheet Cake with cream cheese and whipped cream frosting slice

Pineapple Sheet Cake

A delicious, light and easy dessert made using a cake mix. 

Course Dessert
Cuisine American
Keyword Pineapple Sheet Cake
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 24 people
Author Beverly


  • 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


  1. Pre-heat oven to 350 and prepare a 9x13" baking pan with baking spray

  2. Combine cake mix, eggs, and oil in mixing bowl. Mix on medium for 3 minutes.

  3. Fold in crushed pineapple and mix by hand to incorporate it into the mixture.

  4. Pour batter into prepared pan.

  5. Bake for 25 minutes or until toothpick comes out clean.

  6. Allow cake to cool completely before frosting. 

For Frosting

  1. Combine softened cream cheese with powdered sugar, adding 1/2 cup of sugar at a time. Mix on high between each addition of sugar. 

  2. Add vanilla extract and mix on medium for 30 seconds.

  3. Fold in whipped topping and mix on low for 1 minute or until it's well combined. 

  4. Drain crushed pineapple and fold into mixture. Mix by hand until well combined. 

  5. Generously frost sheet cake with frosting.

  6. Cover and refrigerate until ready to serve.

  7. Return unserved portion to refrigerator for up to 4 days.