Pineapple Sheet Cake with Cream Cheese Frosting
Pineapple Sheet Cake with Cream Cheese Frosting is the perfect weeknight dessert that starts with a cake mix and can of crushed pineapple with a creamy whipped frosting.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Cakes
Cuisine: American
Keyword: cake, cake mix dessert, cream cheese icing, pineapple cake, pineapple cake with pecans, sheet cake
Servings: 16 Servings
Author: Milisa
for the cake
- 1 yellow cake mix 15.25 ounces
- 3 large eggs
- 1/2 cup softened butter
- 1/2 cup milk
- 1 20 oz can crushed pineapple with juice
- Butter or non-stick cooking spray
for the frosting
- 4 oz cream cheese softened
- 2 tablespoons butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 3 tablespoons milk
- 1 cup toasted pecans diced
Preheat oven to 350°.
In a mixer bowl add the cake mix, eggs, softened butter, milk and crushed pineapple with juice.
Mix on low speed until just combined. Raise to medium speed, beating about 2 minutes until well combined. Scrape down sides and continue to mix if needed.
Grease a 15 x 10 inch jelly roll pan with butter or non-stick cooking spray.
Pour batter into prepared pan.
Bake for 20- 25 minutes or until a toothpick inserted in center comes out clean.
Cool completely on a wire baking rack.
Make the cream cheese frosting:
Add softened cream cheese and butter to a mixer bowl and beat 2 minutes until fluffy.
Add powdered sugar and vanilla.
Mix at low speed just until combined. Drizzle in milk until combined.
Raise speed to medium-high and whip about 2 minutes.
Spread icing over cooled cake in an even layer.
Dice the toasted pecans.
Sprinkle pecans over cake.
Cake can be served immediately but is even better chilled for a few hours.
- How to Toast Pecans: Place pecans on a rimmed baking sheet. When you remove the cake from the oven, turn the oven off and place the pecans in the oven. Leave the pecans about 20- 30 minutes or until the oven is cool. The pecans will be perfectly toasted without burning.
Storage: Store cake covered with foil in the refrigerator up to 5 days.
- Serve: Chilled or at room temperature.