Best 5 Pineapple Sheet Cake I Recipes
Pineapple sheet cake is a classic Southern dessert that is perfect for any occasion. This moist and fluffy cake has a sweet and tangy pineapple filling and a creamy pineapple frosting. It's easy to make and always a crowd-pleaser.
This article provides two recipes for pineapple sheet cake: a classic recipe and a recipe for a gluten-free pineapple sheet cake. Both recipes are easy to follow and result in a delicious and moist cake. The classic recipe uses all-purpose flour, while the gluten-free recipe uses a blend of almond flour, coconut flour, and tapioca flour. Both recipes use fresh pineapple, crushed pineapple, and pineapple juice to create a flavorful and moist cake. The classic recipe is topped with a creamy pineapple frosting, while the gluten-free recipe is topped with a dairy-free coconut whipped cream.
Both of these pineapple sheet cake recipes are perfect for any occasion. They're easy to make, moist and fluffy, and have a sweet and tangy pineapple flavor. Whether you're looking for a classic Southern dessert or a gluten-free option, these recipes have you covered.
THE BEST PINEAPPLE SHEET CAKE
This is such a good, easy cake that is sure a crowd pleaser. I take this to work and everyone always wants the recipe. The cake is moist and just has a really good flavor.
Provided by Janice Ross
Categories Cakes
Time 1h
Number Of Ingredients 9
Steps:
- 1. CAKE To make the cake: Mix the first 5 ingredients together and pour in to a greased baking pan. Bake at 350 degrees until toothpick comes out clean.
- 2. CREAM CHEESE FROSTING: To make cream cheese icing: Mix soften cream cheese, 2 cups confectioners sugar, 1 stick of margarine and vanilla well and pour on cake while hot. After I did this I put mine in the refrigerator for a little while. I just like mine cool but the recipe actually does not say this. Easy and delicious!
PINEAPPLE SHEET CAKE
Make and share this Pineapple Sheet Cake recipe from Food.com.
Provided by NELady
Categories Dessert
Time 30m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Mix dry ingredients and blend in eggs and oil, stirring well.
- Add pineapple and mix thoroughly.
- Pour into greased jelly roll pan or large cookie sheet, 12 X 18.
- Bake at 350*F for 25 minutes.
- Good with Cool Whip or ice cream.
Nutrition Facts : Calories 402.6, Fat 19.2, SaturatedFat 2.6, Cholesterol 35.2, Sodium 165.8, Carbohydrate 55.8, Fiber 0.9, Sugar 39.4, Protein 3.4
PINEAPPLE SHEET CAKE II
A quick sheet cake made with crushed pineapple. Cut into squares for snacks.
Provided by Beverly
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 35m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch sheet pan.
- Sift together the flour, sugar and baking soda into a large bowl. Stir together the eggs, pineapple with juice and vanilla. Make a well in the flour mixture and pour in the pineapple mixture. Mix well and spread into prepared pan.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 185.1 calories, Carbohydrate 42.5 g, Cholesterol 23.3 mg, Fat 0.8 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 0.2 g, Sodium 166.8 mg, Sugar 30.2 g
CLASSIC TEXAS SHEET CAKE
If you love chocolate, and we mean really truly love, then this classic Texas sheet cake is exactly what your sweet tooth craves. Between the scratch-made cake and the decadent homemade frosting, this dessert is a chocolate lover's dream come true. Unlike most cakes, this tender-crumbed delight should be frosted when it's still hot-no need to let it cool. Pour on the sticky, sweet pecan-flecked frosting and watch it spread into a gloriously glossy blanket that'll keep your cake moist and fresh tasting for as long as it lasts.
Provided by By Bree Hester
Categories Dessert
Time 1h
Yield 16
Number Of Ingredients 16
Steps:
- Heat oven to 325°F. Spray 15x10x1-inch baking pan with cooking spray.
- In large bowl, stir together flour, granulated sugar and salt; set aside.
- In 2-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat. Pour over flour mixture in bowl; stir until well mixed. Add buttermilk, baking soda, 1 teaspoon vanilla and the eggs; stir until well blended. Pour into pan, spreading evenly.
- Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, in another 2-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans.
- Pour frosting over hot cake. Cool completely before cutting, about 1 hour.
Nutrition Facts : Calories 460, Carbohydrate 59 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 44 g, TransFat 1/2 g
EASY PINEAPPLE UPSIDE-DOWN CAKE
Wow your friends and family with this classic pineapple upside-down cake. With tasting notes that boast fruity, gooey, caramelly goodness, it's no wonder why this has been a must-make favorite for generations. In our Easy Pineapple Upside-Down Cake recipe, save yourself some time with a fool-proof shortcut. With a box of Betty Crocker™ Super Moist™ Yellow Cake Mix, you can have this impressive dessert prepped for the oven in just 15 minutes. With step-by-step directions, Betty's with you every step of the way in this incredible upside-down pineapple cake. Now just bake, flip and enjoy!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
- Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
- Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1/12 of Cake, Sodium 310 mg, Sugar 41 g, TransFat 0 g
Tips:
- Use fresh pineapple: Fresh pineapple provides the best flavor and texture for this cake. If you don't have fresh pineapple, you can use canned pineapple, but be sure to drain it well before using.
- Don't overmix the batter: Overmixing the batter can result in a tough cake. Mix just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is cooked through.
- Let the cake cool completely before frosting: This will help the frosting to set properly.
- Use a cream cheese frosting: Cream cheese frosting is a classic pairing for pineapple cake. It's rich and tangy, and it complements the sweet pineapple flavor perfectly.
- Decorate the cake with fresh pineapple slices: This is a simple but elegant way to finish off the cake.
Conclusion:
Pineapple sheet cake is a delicious and easy-to-make dessert that is perfect for any occasion. It's moist and flavorful, with a sweet pineapple filling and a rich cream cheese frosting. With just a few simple ingredients, you can make this cake at home in no time. So next time you're looking for a dessert to impress your friends and family, give pineapple sheet cake a try.
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