Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 12
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract (for the cake)
- Pinch of salt
- 1 can (20 oz) crushed pineapple in juice (not syrup), undrained
- 1 cup chopped nuts (optional)
Frosting
- 1/2 cup unsalted butter, softened
- 1 package (8 oz) cream cheese, softened
- 1 teaspoon vanilla extract (for the frosting)
- 1 1/2 cups confectioners’ sugar
- Coconut flakes for garnish (optional)
Instructions
- Preheat and prepare the pan.
Heat your oven to 350°F (175°C). Choose a 9×13-inch baking pan and grease it well so the cake releases easily later. Make sure you coat the corners and edges thoroughly, since sheet cakes tend to cling there most. - Build the cake batter in one bowl.
In a large mixing bowl, add the flour and sugar first, then crack in the eggs. Sprinkle in the baking soda, add 1 teaspoon vanilla extract, and finish with a pinch of salt. Now pour in the entire can of crushed pineapple, including all the juice. The juice is important here—it’s part of what gives the cake its signature moist texture. - Mix until fully combined.
Stir the mixture well, scraping along the bottom and sides of the bowl as you go, until no dry pockets of flour remain. The batter should look thick, glossy, and evenly mixed, with pineapple distributed throughout. Avoid leaving streaks of flour, but also don’t worry about making it perfectly airy—this cake is meant to be moist and tender. - Add the optional nuts (if using).
If you’re using chopped nuts, fold them in now so they’re spread evenly through the batter. This adds a pleasant crunch and a toasty contrast to the sweet pineapple. - Transfer to the pan and level the surface.
Pour the batter into your greased 9×13-inch pan. Use a spoon or spatula to spread it into an even layer, reaching all four corners. A level surface helps the cake bake evenly and gives you a smooth base for frosting later. - Bake until golden and set.
Place the pan in the preheated oven and bake for 35–40 minutes. The top should become golden brown, and the cake should look set in the center. To check doneness, insert a toothpick into the middle—when it comes out clean, the cake is ready. - Make the cream cheese frosting while the cake bakes.
In a medium bowl, combine the softened butter, softened cream cheese, and 1 teaspoon vanilla extract. Beat until the mixture is creamy and smooth, with no lumps. Softened butter and cream cheese are key here, because they blend into a silky frosting without needing extra effort.
- Sweeten and fluff the frosting.
Gradually add the confectioners’ sugar to the bowl, beating as you go. Adding it in stages helps keep the frosting smooth and prevents clumps. Continue beating until the frosting becomes light, fluffy, and easy to spread. - Cool slightly, then frost while warm.
When the cake is done, remove it from the oven and let it cool slightly in the pan. While the cake is still warm (not piping hot), spread the frosting evenly over the top. The gentle warmth helps the frosting glide on easily and allows a soft, luscious layer to settle into the cake’s surface. - Finish with optional toppings and cool completely.
If you like, sprinkle chopped nuts over the frosting for extra texture, and add coconut flakes as a garnish for a tropical touch. Let the cake cool completely before slicing so the frosting can set and the cake can firm up for neat servings.
Serving and Storage
Serve this cake chilled or at room temperature, depending on whether you want the frosting to feel extra firm or slightly softer and creamier. Store leftovers in an airtight container in the refrigerator for up to five days.