Nana'S Pineapple Sheet Cake
A moist and flavorful pineapple sheet cake with tender texture, perfect for casual gatherings or dessert tables, combining sweet pineapple and classic cake flavors.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Mix all ingredients until well combined.
- Pour batter into an ungreased cookie sheet.
- Bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely.
- Top with whipped topping before serving.
Tips & Substitutions
For a lighter texture, sift the flour and baking powder together before mixing. If you prefer less sweetness, reduce the sugar to 1 cup. You can substitute the crushed pineapple with crushed peaches or any stone fruit for a different flavor. Ensure the eggs are at room temperature for better mixing results. This cake can also be enhanced with a pinch of cinnamon for added warmth.
Serving Suggestions
This cake is delightful when served chilled with a dollop of whipped topping. It pairs beautifully with a scoop of vanilla ice cream for a decadent dessert. Consider serving it alongside a fresh fruit salad or a cup of coffee for a delightful afternoon treat. For a festive touch, add shredded coconut or toasted nuts on top.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it, where it will last for about a week. To reheat, place individual slices in the microwave for about 10-15 seconds or warm in the oven at 300°F (150°C) for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Nana'S Pineapple Sheet Cake contains roughly 86 calories, with 2g protein, 20g carbohydrates, and 1g fat. It is an excellent source of vitamin C (20% of the Daily Value). Note that it is relatively high in sodium, at 882mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to finely chop or crush it to mimic the texture of canned crushed pineapple. You may need to adjust the sugar since fresh pineapple can be less sweet than canned varieties.
What should I do if my cake is too dry?
If your cake turns out too dry, it might be due to overbaking. Keep an eye on it during the last few minutes in the oven. To salvage a dry cake, serve it with a drizzle of pineapple syrup or a simple glaze made from powdered sugar and milk.
Can I freeze this cake?
Yes, this cake freezes well! Wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. To enjoy, thaw it in the refrigerator overnight before serving, and you can add whipped topping just before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).