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Pineapple Sheet Cake with Cream Cheese Frosting

Pineapple Sheet Cake with Cream Cheese Frosting

A delicious and moist cake that is easy to make and perfect for taking along to cookouts and potlucks!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24


  • For the Cake:
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 eggs
  • 1 cup chopped pecans
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 20-ounce can crushed pineapple, undrained
  • For the Frosting:
  • 1 8-ounce package of cream cheese, softened
  • 1 stick unsalted butter softened
  • 3 3/4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/2 cup chopped pecans


  • Preheat oven to 350.
  • Combine all of the cake ingredient sin a large bowl. Beat until smooth. Pour into a greased jelly roll pan (15x10x1-inch baking pan). Bake for 30-35 minutes, until a tester inserted into the center of the cake comes out clean. Remove cake to a rack to cool completely.
  • For the frosting, beat the cream cheese and butter until smooth. Add the powdered sugar, 1/2 cup at a time, beating well after each addition. Stir in the vanilla. Spread the frosting over the cooled cake, and sprinkle with the 1/2 cup chopped pecans.