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Welcome to the Cast Iron Lane Sheet Pan Saturdays where I feature yummy recipe that are easily baked on a sheet pan.

Sheet pan recipes are versatile, and can range from breakfast, snack, dessert to main dish!

Grab this pineapple sheet cake recipe for a delicious and easy dessert!

This classic cake features a moist and fluffy cake base, topped with a layer of sweet and tangy cream cheese frosting.

Feed a Crowd

Not only is it a crowd-pleaser at potlucks and parties, but it’s also simple to make with pantry staples.

To make it even easier, you can use a box mix for the cake base and canned crushed pineapple.

In this recipe, we will be using canned crushed pineapple – but we’re not using a cake mix.

Give this dessert a try, and you’ll soon see why pineapple sheet cake is a beloved favorite across generations.

I hope you give it a try and let me know what you think in the comments below!

This recipe specifically calls for a 10×15 jelly roll sheet pan. You could make it on a standard half-sheet pan, it will just not be as thick of a cake as it will spread out a little further to fill that slightly larger pan.

Kitchen Items for this Recipe

Enjoy and happy cooking!

How to Make Pineapple Sheet Cake Recipe

Pineapple Sheet Cake

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Servings: 16 people



  • 2 Cups all-purpose flour
  • 2 Cups granulated sugar
  • 2 large eggs, beaten
  • 2 tsp baking soda
  • ½ tsp salt
  • 1 tsp vanilla extract
  • Cups undrained, crushed pineapple


  • 8 oz cream cheese, softened
  • 2 Cups powdered sugar
  • 1 tsp vanilla extract
  • 4 Tbsp butter*, softened



  • Preheat oven to 350°F
  • Prepare jelly roll sheet pan
  • In large bowl, mix sugar, eggs, and vanilla
  • Mix in flour, pineapple, soda, and salt
  • Mix thoroughly but do not overmix
  • Pour out onto sheet pan. Spread evenly with spatula or spoon
  • Tap sheet on counter a few times to lift and release any air bubbles
  • Bake approximately 20 minutes or until toothpick stuck in center comes out clean


  • In large bowl, mix cream cheese, vanilla, and butter
  • Mix in powdered sugar ¼ cup at a time until you reach the consistency you want your frosting
  • Frost cake while it is still hot


*This recipe actually called for oleo.  I love seeing that in these vintage, recipe books.
If you're unsure what oleo is, I wrote a brief post, What is Oleo?, about it and its different names. 
Course: Cake, Dessert
Cuisine: American
Keyword: cake, Cakes,, pineapple, Sheet Cake, Sheet Cakes
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