Pineapple Texas Sheet Cake
A moist, flavorful sheet cake featuring crushed pineapple and a rich cream cheese topping, perfect for gatherings and sweet cravings with a tropical twist.
Ingredients
Instructions
- Preheat oven and prepare the sheet pan as needed.
- In a mixing bowl, melt the oleo (butter or margarine).
- Add the crushed pineapple with juice to the melted oleo and stir.
- In a separate bowl, combine the eggs, sugar, flour, soda, and vanilla until well mixed.
- Pour the pineapple mixture into the dry ingredients and stir until just combined.
- Pour the batter into the prepared sheet pan and bake until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the cream cheese topping by combining the softened cream cheese, powdered sugar, vanilla, and crushed nuts.
- Once the cake has cooled slightly, spread the cream cheese mixture over the top.
Tips & Substitutions
For a lighter cake, use cake flour instead of all-purpose flour. You can substitute the oleo with unsalted butter or coconut oil. If you prefer a less sweet cake, reduce the sugar by half a cup. Make sure to drain the crushed pineapple briefly to avoid excess moisture in the batter. This cake can also be made as cupcakes – just adjust the baking time accordingly.
Serving Suggestions
This Pineapple Texas Sheet Cake is perfect for potlucks or family gatherings. Serve it with a scoop of vanilla ice cream or whipped cream for an extra treat. It pairs beautifully with a refreshing drink like Double Berry Coco Punch, making it a delightful summer dessert. For a more festive touch, consider garnishing with fresh pineapple slices or toasted coconut flakes.
Storage & Reheating
Store any leftover cake in an airtight container in the refrigerator for up to five days. To reheat, simply place a slice in the microwave for about 15-20 seconds or until warm. If you want to enjoy it cold, it’s delicious straight from the fridge, too.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Texas Sheet Cake contains roughly 426 calories, with 5g protein, 64g carbohydrates, and 4g fat. It is a good source of vitamin C (18% of the Daily Value), protein (10% of the Daily Value), and potassium (10% 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 crushed pineapple?
Yes, you can use fresh pineapple, but make sure to crush it and include the juice for the right moisture balance. Adjust the sweetness if needed, as fresh pineapple may vary in sweetness compared to canned options.
How do I know when the cake is done baking?
Check the cake by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Typically, baking takes around 30-40 minutes at 350°F, but keep an eye on it as ovens vary.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it in the refrigerator. Just wait until it cools completely before adding the cream cheese topping to keep it fresh and delicious.
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).