Pineapple Sheet Cake II

Pineapple Sheet Cake II

28 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Recipe by  Beverly

“A quick sheet cake made with crushed pineapple. Cut into squares for snacks.”

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Adjust Servings

Original recipe yields 1 - 10x15 inch sheet pan



  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch sheet pan.
  2. 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.
  3. 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.

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Reviews (28)

Rate This Recipe


excellent cake.this was very moist and very good with cool whip topping.i'll be baking this one again for sure.

Sarah C

Sarah C

Perhaps I did something wrong, but I'm pretty sure I followed the recipe exactly. My cake was very brown after 30 min, but it was still raw took 50 min to bake completely, so all the edges ended up being really brown (after 30 min I turned down the oven temp to try and prevent over-browning). The cake itself was also brown on the inside, which I thought was strange. It had an ok texture, but it didn't have much of a pineapple flavor and wasn't very sweet. Maybe using pineapple in syrup instead of natural juice would have worked better. I'd also do it at a lower temp. right from the beginning if I were to make it again. On the plus side, it was easy to make and there wasn't much clean-up required!



Was easy to make and tasty too. It gave me an idea also to add to it. I cut the pinapple in 1/2 and added manderine orange to it it also taste great. When done I sprinkled alittle cinnamon on top and whipcream.

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Amount Per Serving (16 total)

  • Calories
  • 185 cal
  • 9%
  • Fat
  • 0.8 g
  • 1%
  • Carbs
  • 42.5 g
  • 14%
  • Protein
  • 2.5 g
  • 5%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 167 mg
  • 7%

Based on a 2,000 calorie diet



previous recipe:

Pineapple Sheet Cake I


next recipe:

Pineapple Upside-Down Cake III