This pineapple cake with cream cheese frosting was originally called pineapple sheet cake because it was baked on a sheet pan. I don’t own the appropriate sheet pan to make the original recipe, so I decided to adapt is using a 9×13 baking pan instead. I just needed to adjust the baking time. In addition, I reduced the amount of sugar and frosting to fit my family’s taste.
I made this yesterday and my kitchen smelled so good. Everybody in the house could not wait to have a slice. My son and I couldn’t wait for the cake to cool down and ended up spreading the frosting while the cake was still warm. We were pleasantly surprised at how good the melting frosting tasted on the warm cake. Overall, the cake turned out great and tastes even better with tea or coffee. Enjoy!
Pineapple Cake with Cream Cheese Frosting
Ingredients
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1 can (20 oz) crushed pineapple, undrained
- 1 cup chopped nuts
Cream Cheese Icing:
- 1 package (8 ounce) cream cheese, softened
- 1/2 cup butter, softened
- 3 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts
Instructions
- Preheat oven to 350 degree F. Grease a 9X13-inch baking pan.
- In a large bowl, whisk together flour, baking soda and salt. Set aside.
- In another bowl, combine together sugar, eggs, vanilla and crushed pineapple with liquid. Add this mixture to the flour mixture and mix well to blend. Stir in nuts.
- Pour batter into prepared pan and bake for 40 minutes or until a toothpick inserted into the center comes out clean. Let cool in pan on a wire rack.
- Prepare icing by beating together cream cheese, butter, confectioner’s sugar and vanilla until smooth. Spread over cake and sprinkle top with nuts.
- Serve and enjoy!
Notes
Lin
Hi Liza,
Thanks for the delish recipes you share. I noticed that there is no oil or butter in these Pineapple cake. Or it’s meant to be a cake without oil/butter?
Hope you can clarify this before I bake.
Thanks and keep posting us your yummy recipes.
Lin
Liza Agbanlog
Hi Lin,
I was also wondering about the absence of oil in this cake but after making it, the cake came out fine. The crushed pineapple plus juices was enough to keep the cake moist. The texture might not be the same as other cake with oil/butter but for me and my family, it was delicious, especially with the chopped walnuts and cream cheese frosting 🙂
Lin
Dear Liza,
Thanks for your immediate reply. Will surely bake this cake, will update you, I also have 2 boys that are my “critiques” here at home.he! Am sure they will love it. Do keep sharing us your yummy recipes.
Maraming Salamat.
Lin
Liza Agbanlog
You’re welcome Lin! Hope your two critiques will like the pineapple cake as much as my two critiques here at home 🙂 Take care!