Miss Susan’s Pineapple Sheet Cake

Directions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish.
2. Prepare Cake Batter: In a large bowl, combine flour, sugar, baking soda, and salt. Stir in eggs, crushed pineapple with juice, and vanilla extract until the batter is smooth. Fold in nuts if using.
3. Bake: Pour the batter into the prepared baking dish. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool slightly.
4. Make Frosting: In a bowl, beat cream cheese and butter together until smooth and creamy. Add vanilla. Gradually add the confectioners’ sugar, blending well after each addition. Fold in nuts if desired.
5. Ice the Cake: Spread the frosting over the cake while it is still slightly warm, allowing it to melt slightly into the top for a creamy finish.
6. Serve: Cut into small pieces, as this rich cake is very sweet. Perfect for sharing and allowing for seconds!

Recipe Details

Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: 12–16
Difficulty: Easy

Variations & Substitutions

• Swap walnuts or pecans for other favorite nuts, or omit completely for a nut-free version.
• Add shredded coconut to the cake batter or frosting for extra tropical flavor.
• Use pineapple tidbits instead of crushed pineapple for a chunkier texture.

Serving Suggestions