Easy Pineapple Sheet Cake

pineapple sheet cake

 Jessie Sheehan

  • Total: 75 mins
  • Prep: 20 mins
  • Cook: 55 mins
  • Yield: 1 Cake (12 to 16 Servings)
Nutritional Guidelines (per serving)
442 Calories
23g Fat
58g Carbs
4g Protein
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Nutrition Facts
Servings: 1 Cake (12 to 16 Servings)
Amount per serving
Calories 442
% Daily Value*
Total Fat 23g 29%
Saturated Fat 6g 31%
Cholesterol 74mg 25%
Sodium 333mg 14%
Total Carbohydrate 58g 21%
Dietary Fiber 1g 5%
Protein 4g
Calcium 130mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy pineapple-studded sheet cake that comes together in a single bowl might just be your new go-to cake. The cake takes minutes to prepare and is extremely moist (due to oil and a couple of egg yolks) and flavorful (due to copious amounts of vanilla extract, as well aa chunks of pineapple). The pineapple frosting is light and fluffy and not too sweet, thanks to an extra long time spent beating the sugar and butter together.

Although folks usually think of an upside-down cake when they think of a pineapple cake, a sheet cake is pretty special, too. No, it does not have that dramatic caramelized "look" of the upside-down variety when baked, but it can be equally festive. What with its fluffy, soft cake-crumb and its layer of chopped pineapple hiding beneath swoops of pineapple-infused frosting, it's hard to imagine anyone turning down a slice (or several).

Ingredients

  • For the Cake:
  • 1 1/3 cup vegetable oil
  • 2 1/2 cups granulated sugar
  • 2 large eggs
  • 2 large yolks
  • 4 teaspoons pure vanilla extract
  • 1 1/3 cups sour cream
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 1/2 teaspoon kosher salt
  • 2 cups pineapple chunks, cut from canned pineapple rings
  • For the Frosting:
  • 1 cup unsalted butter, at room temperature
  • 4 cups confectioners' sugar, sifted if lumpy
  • 1/3 to 2/3 cup of heavy cream, room temperature
  • 1/2 cup pineapple syrup from canned pineapple rings, or to taste
  • 1/2 teaspoon white wine vinegar
  • 1/2 teaspoon salt

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F. Grease a 13 x 9 x 2-inch pan with non-stick cooking spray or softened butter. Line the bottom with parchment paper.

  2. In a medium-sized bowl, combine the oil and sugar and whisk vigorously to combine.

  3. Add the eggs, then the yolks, one at a time, whisking after each addition.

  4. Whisk in the vanilla and the sour cream and whisk a final time to combine.

  5. In a medium mixing bowl, combine the flour, baking powder and salt and whisk to combine.

  6. Add the dry ingredients to the wet in three installments, gently folding with a flexible spatula after each.

  7. Transfer the batter to the prepared pan and decoratively place the pineapple chunks on top.

  8. Place the cake in the preheated oven for about 55 minutes, rotating the cake at 30 minutes. The cake can be pulled from the oven when a tester inserted in the center comes out with only a moist crumb or two.

  9. Let the cake cool for 20 minutes or so, then invert the cake onto a cooling rack. Let cool to room temperature before frosting.

  10. To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat on low to medium-low until smooth, about 2 minutes.

  11. Begin slowly adding the sugar, about a cup at a time, alternating with the heavy cream, and keeping the mixer at the same low-ish speed.

  12. Continue slowly mixing in this fashion (adding sugar and cream, scraping with a flexible spatula periodically, and taking time to let the mixer run between additions), until most of the sugar and cream has been incorporated.

  13. Add the vinegar and salt and mix again.

  14. Add the remaining sugar and cream and slowly add the pineapple syrup, a couple of tablespoons at a time, mixing on medium-low (at the highest) for at least 5 to 10 minutes, if not longer. The frosting will be quite light, creamy, and fluffy when it is done.

  15. Generously frost the cake before serving.

Tips

  • Do not over mix the batter once you add the dry ingredients and stop mixing when you can still see a streak of flour, or two.
  • Beat the frosting in the mixer on a lower speed and for longer than you might think necessary—this will contribute to its light and fluffy texture.

Recipe Variations

  • Add mixed.berries or any chopped fruit, instead of the pineapple, if you would like.
  • Skip the frosting for a lovely, simple cake (that might make an excellent breakfast treat—it has fruit in it, right? That means it must be a great way to start the day).
  • Substitute buttermilk or whole milk yogurt for the sour cream.