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Pineapple Sheet Cake with Cream Cheese Frosting is double delicious and so simple to make! It is my new favorite easy dessert recipe!
Pineapple Sheet Cake
I’m convinced that I’m never going to be a successful dieter or better yet a healthy eater. I know I should eat healthier and get my butt off of the couch and moving. I know in the end I will feel much better, but I suppose I just don’t want to do it.
It’s a new year and that’s when I start thinking about healthier choices. I even picked up a slew of yogurt cups so I would stop eating things like this Pineapple Sheet Cake for breakfast!
Of course on the way home from this shopping trip, I stopped by Whattaburger and had a fried apple pie. Yeah.
I did take note of how Jennifer of Savory Simple made a few healthy changes over the last year, it’s worth the time to read it if you are feeling a bit like I am.
So onto this cake, it’s the perfect weeknight dessert and my family was still searching for one more piece after it was gone. I will be making it again really soon.
I basically added a can of crushed pineapple to a yellow cake mix and slightly adjusted the ingredients. I topped it with a little cream cheese frosting and it just might be my new favorite dessert. It is really moist and the pineapple and cream cheese combination is amazing.
Just don’t bake this if you are going to be home alone, it is impossible to resist!
You might also like this Texas Sheet Cake for feeding a crowd!
for the cake
- 1 yellow cake mix
- 3 eggs
- 1/2 cup softened butter
- 1/2 cup water
- 1 20 oz can crushed pineapple (with juice)
for the frosting
- 4 oz cream cheese, softened
- 2 tablespoons butter, softened
- 3 cups powdered sugar
- 3 tablespoons cream
- 1 teaspoon vanilla
- Add softened cream cheese and butter to a mixer bowl and beat on medium speed until creamy. Add powdered sugar, 1 cup at a time until incorporated. Add cream and vanilla and beat until smooth. Spread over cooled cake.