Pineapple Sheet Cake II Recipe -
Pineapple Sheet Cake II Recipe
  • READY IN 35 mins

Pineapple Sheet Cake II

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 10x15 inch sheet pan Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jun 02, 2003

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

Most Helpful Critical Review
Oct 05, 2005

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!


31 Ratings

Jun 29, 2008

A very interesting cake - mine turned out fluffy and sticky, a little chewy. The top did get brown, but not excessively so. The inside was a nice golden yellow. The flavor was good, it had some nice pieces of pineapple but wasn't too sweet. I cooked mine for 15 min at 350 but turned the temp down to 325 when I saw the top starting to brown. I then cooked it for another 16 or 17 minutes until the inside was done. Very, very easy.

Jan 29, 2008

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.

May 19, 2010

I thought this was ok but it had an odd texture - it was too moist for me. Also, I felt it tasted like it's missing something, a bit of salt might help that.

Jul 07, 2004

This cake is delicious yet so fast and easy.I dont have a sheet pan so I used a large spring form.I lowered the temp to about 160 and baked for 50 minutes.I served it with vanilla ice cream and a warm mandarin orange sauce.Both my husband and I loved it and it is something I will make again and serve to guests.For those of you who might like to try it this way,the sauce is simply made with a small can of mandarin pieces with juice,1/4 c sugar,1 Tbsp lemon juice and 1 Tbsp corn starch.Mix the 3 ingredients in a small sauce pan,bring slowly to a boil and allow to boil gently for about 3 minutes or until thickened.Enjoy!

Feb 26, 2009

I followed the directions exactly - how could I not? They were simple and straight forward. The cake caved in the middle, the top browned a lot, and the cake didn't even taste good. I was trying to find a recipe that didn't call for butter/margarine/shortening as I was out - I should have just waited until I went to the grocery store. I'm sorry for the negative review, but this just wasn't good.

Jun 27, 2004

Excellent recipe! I'm sure it would be great with cream cheese frosting, but still is great just as is - and a lot less fat!!


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  • Calories
  • 185 kcal
  • 9%
  • Carbohydrates
  • 42.5 g
  • 14%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 0.8 g
  • 1%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 167 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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