Pineapple Sheet Cake with Cream Cheese Frosting
Total Time
50 minutes
Prep Time
15 minutes
Cook Time
35 minutes
Rating
4.81 out of 5 stars
(21)
Ingredients
20 servings
- 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 tsp vanilla extract
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Preparation
Step 1
Preheat the oven to 350 degrees F.
Step 2
Line a 9x13 metal baking dish with sheet of parchment paper to have about an inch hanging over the pan and spray baking spray.
Step 3
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 just incorporated and then remove the bowl from the mixer.
Step 4
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.
Step 5
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.
Step 6
Spread the icing over the cake, lots and lots of swoops, and serve.
Step 7
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