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.
Servings: 16 Servings
Ingredients
for the cake
- 1 yellow cake mix 15.25 ounces
- 3 large eggs
- ½ cup softened butter
- ½ 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
Instructions
- 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.
Notes
- 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.
- Serve: Chilled or at room temperature.
