Should I drain the crushed pineapple for the cake?

No, you must not drain the crushed pineapple. The juice in the can is the primary liquid ingredient in this cake batter. If you drain it, your cake will not have enough moisture to form a batter, and the baking soda will not activate properly, leaving you with a dense, dry, and flat cake.

Do I frost the cake while it's warm or completely cooled?

You must let the cake cool completely to room temperature before adding the frosting. Cream cheese frosting has a high fat content that will melt instantly if it touches a warm cake. This will result in a runny, messy glaze rather than a thick, beautiful layer of frosting.

Can I freeze pineapple cake with cream cheese frosting?

Yes, you can freeze this cake quite successfully. For best results, freeze individual slices on a baking sheet until the frosting is firm, then wrap them tightly in plastic wrap and aluminum foil. They will keep well in the freezer for up to three months; just thaw them in the refrigerator overnight before serving.

How do I store a frosted pineapple sheet cake?

Because of the cream cheese frosting, this cake must be stored in the refrigerator. Keep it covered with plastic wrap or in an airtight container to prevent it from drying out or absorbing other refrigerator odors. It will stay fresh and moist for up to one week when stored properly.

What size pan is best for a pineapple sheet cake?

A standard 9x13-inch metal baking pan is the ideal choice for this recipe. It allows the thin batter to spread out evenly, guaranteeing a consistent bake throughout the cake. Avoid using glass pans if possible, as they can cause the edges to overcook before the center is fully baked.

Can I add nuts or coconut to this recipe?

Certainly, both nuts and coconut make wonderful additions to this cake. You can fold half a cup of chopped pecans, walnuts, or shredded coconut directly into the batter before baking. Alternatively, you can sprinkle them over the top of the frosted cake for added texture and visual appeal.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend. Make sure the blend contains xanthan gum to help replicate the structure of traditional wheat flour. The pineapple moisture helps keep gluten-free bakes from becoming too dry.

Why did my cake turn out dense and gummy?

This usually happens if the baking soda is old or if the batter was overmixed. Baking soda loses its potency over time, so make sure yours is fresh. Additionally, overmixing activates the gluten too much and deflates the air bubbles created by the chemical reaction, leading to a heavy texture.

Pineapple Sheet Cake With Cream Cheese Frosting

Description

A moist Pineapple Sheet Cake with Cream Cheese Frosting made in one bowl. This unique recipe relies on crushed pineapple and its juices for moisture, resulting in a tender crumb topped with a rich, tangy cream cheese frosting.

Ingredients

2 cups white sugar
2 eggs, at room temperature
2 cups all purpose flour
2 teaspoons baking soda
20 ounces crushed pineapple, including the juice
8 ounces cream cheese, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract

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Instructions

Step 1: Prep Your Oven and Pan. Preheat the oven to 350 degrees F. Line a 9×13 metal baking dish with a sheet of parchment paper to have about an inch hanging over the pan and spray with baking spray.
Step 2: Whip the Sugar and Eggs. Combine the sugar and eggs in a large stand mixer and mix on medium speed for 1 minute until pale and slightly thickened.
Step 3: Combine the Dry and Wet Ingredients. Add the flour and baking soda, followed immediately by the undrained crushed pineapple. Mix until everything is just incorporated, then remove the bowl from the mixer.
Step 4: Bake the Pineapple Sheet Cake with Cream Cheese Frosting. Transfer the batter into the prepared baking dish and bake for 35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. Remove and let cool completely.
Step 5: Whip the Cream Cheese Frosting. Combine the softened cream cheese, powdered sugar, and vanilla in a stand mixer. Mix on low speed to incorporate, then whip on medium-high until thick and smooth, scraping down the sides as needed.
Step 6: Frost and Swoop the Cake. Spread the frosting over the cooled cake, creating lots of decorative swoops and swirls, then serve.

Notes

Wait to frost this cake until just before serving if you do not have room for an entire 9×13 sheet pan in your refrigerator.
Store the frosted cake in the refrigerator, covered tightly, for up to one week.
Use room temperature cream cheese to guarantee a smooth, lump-free frosting.

Prep Time: 15 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American