Should I drain the crushed pineapple for the cake?

No, you should not drain the pineapple for this recipe. The juice is the primary liquid component of the batter, replacing the milk or water found in standard cakes. Draining the fruit would leave you with a dry, dense sponge that cannot rise properly.

Do I frost the cake while it's warm or completely cooled?

You must wait until the cake is completely cooled to room temperature before applying the frosting. If the sponge is even slightly warm, it will melt the butter and cream cheese in the icing, causing it to run off the sides. Patience is key here to guarantee a beautiful, thick layer of frosting.

Can I freeze pineapple cake with cream cheese frosting?

Yes, you can freeze this cake quite successfully. It is best to freeze the cake in individual slices on a baking sheet before wrapping them tightly in plastic wrap and foil. When you are ready to enjoy a slice, let it thaw in the refrigerator overnight.

How do I store a frosted pineapple sheet cake?

Because of the dairy in the cream cheese frosting, this cake must be stored in the refrigerator. Keep it in an airtight container or cover the baking dish tightly with plastic wrap to prevent it from drying out. It will remain moist and delicious for up to one week.

What size pan is best for a pineapple sheet cake?

A standard 9x13-inch metal baking pan is the ideal size for this recipe. It allows the batter to spread to the perfect thickness, guaranteeing even baking throughout. If you use a glass dish, you may need to reduce the oven temperature slightly and bake for a few minutes longer.

Can I add nuts or coconut to this recipe?

Absolutely, both chopped pecans and shredded coconut make wonderful additions to this batter. You can fold up to one cup of your favorite mix-ins directly into the batter before pouring it into the pan. This adds a lovely textural contrast to the soft, melting crumb.

Can I use fresh pineapple instead of canned?

While fresh pineapple can be used, canned crushed pineapple is highly recommended for consistency. Fresh pineapple contains an enzyme called bromelain, which can break down gelatin and proteins, sometimes affecting the texture of the cake. Canned pineapple has been heated during processing, which neutralizes this enzyme and guarantees a flawless bake.

Pineapple Sheet Cake With Cream Cheese Frosting Easy Bake

Description

A rustic, incredibly tender Pineapple Sheet Cake with Cream Cheese Frosting. This moist tropical dessert relies on crushed pineapple and its natural juice to create a melting crumb, topped with a thick, velvety layer of tangy icing.

Ingredients

2 cups white sugar
2 eggs at room temperature
2 cups all purpose flour
2 teaspoons baking soda
20 ounces crushed pineapple including the juice
8 ounces cream cheese at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract

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Instructions

Preheat: Preheat the oven to 350 degrees F.
Prepare pan: Line a 9×13 metal baking dish with a sheet of parchment paper to have about an inch hanging over the pan and spray baking spray.
Mix batter: Combine the sugar and eggs in a large stand mixer and mix for 1 minute. Add the flour and baking soda and continue to mix, followed by the pineapple. Mix until everything is newly incorporated and then remove the bowl from the mixer.
Bake: Transfer the batter into the baking dish and bake in the oven for 35 minutes until the top is golden brown and a toothpick can be inserted in the center and removed without any batter sticking. Remove the cake once fully baked and let cool.
Whip frosting: While the cake is cooling, combine the cream cheese, powdered sugar and vanilla in a large stand mixer. Turn the mixer on very slowly and let the cream cheese and powdered sugar incorporate, making sure to scrape down the sides every so often until you have a thick icing.
Frost: Spread the icing over the cake, creating lots of rustic swoops, and serve.

Notes

Wait to frost this cake until just before serving if you do not have room for an entire sheet pan in your refrigerator.
Store any leftovers in an airtight container in the refrigerator for up to one week to keep it moist.
Always use crushed pineapple in 100% juice, not syrup, to maintain the correct acidity and sweetness level.

Prep Time: 15 mins
Cook Time: 35 mins
Category: Dessert
Method: Bake
Cuisine: American