I got the recipe for this Pineapple Sheetcake from my husband's aunt. She is a wonderful cook and a very special lady! My husband likes to say that it's almost like he has two moms (Aunt C is his mother's sister and she lived in their basement for many years while he was growing up). There is a funny story about Aunt C buying him some blow up shoes so that he could try walking on water. Let's just say that didn't work for him LOL. Back to the cake...
This is one of Aunt C's most requested dishes! This Pineapple Sheetcake makes an appearance at just about every single family dinner whether it's Christmas or the 4th of July. We all love it and savor leftovers (if there are any). It is not overly sweet. The cake has no oil/fat in it since it includes a whole can of crushed pineapple and the whole thing turns out moist and just delicious!
I made this cake for a potluck lunch at work the other day. I had worked all day at the office, worked at my daughter's house after that and since we were not getting home until late, I was trying my best to talk myself out of making it. It was tempting to run to the store and just buy something. However, I had committed on "the list" to bring "cake" so I stuck with the plan.
On our way home from Rebecca's house, Rebecca swung by the store so I could get some baking soda and cream cheese, the only items I needed for making this cake. We wheeled into the driveway at 8:55 PM. Ugh... you gotta be kidding me, I thought as I started mixing the cake.
I can happily report that this cake was fully baked and frosted and cooling on my counter by 9:35 PM. Wow! That's MY kind of cooking!
If you don't have an official sheetcake pan, you could probably use a 9x13 pan, but your baking time might be a little longer so allow for that. The cake should start releasing from the edges of the pan and spring back when it's done, with a toothpick or knife coming clean when inserted in the middle of the cake.
Here's how I made Pineapple Sheetcake AT HOME MY WAY. This is a recipe you should hang on to! It's delish!
Aunt C's Pineapple Sheetcake
- 2 eggs, well beaten
- 2 cups sugar (white, granulated)
- 2 cups flour (all purpose, unbleached is best)
- 2 teaspoons baking soda (NOT baking powder)
- 1 can crushed pineapple (DO NOT DRAIN)
- 1/2 teaspoon vanilla
First thing, preheat oven to 350 degrees
In a mixing bowl, with a fork or whisk (no mixer needed), beat the eggs. Add the sugar to the bowl, mix well with a large spoon. Add the baking soda, mix again. Add the flour, pineapple, and vanilla. (Remember not to drain the crushed pineapple.) Mix well, just by hand with a spoon.
Spray sheetcake pan with cooking spray and dump the cake batter in. Spread well to cover.
While the cake is baking, mix up the frosting (I used a wooden spoon, no mixer was needed.)
Bake approximately 25 minutes in a preheated 350 degree oven. Mine didn't quite take the full 25 minutes but my instructions say "30-35 minutes" so just check it and when it's golden brown and releasing from the edges, springy to the touch, remove it from the oven. Check by inserting a knife or toothpick in the middle of the cake which should come out clean.
- One 8 ounce package of cream cheese
- 1/2 stick margarine/butter (softened)
- 1 3/4 cup powdered sugar
- 1 teaspoon vanilla.
Directions for frosting:
Mix all well until smooth and pour over hot cake. (I let my cake cool about 5 minutes so that it wouldn't tear during the frosting stage). Spread well to the edges of the pan.
A sheetcake is served from the cake pan so don't try to remove it from the pan.
We add some toothpicks to the top so that any foil/plastic wrap won't stick in the frosting. Notice this beautiful sheetcake pan that my mother-in-law got me for Christmas. I just LOVE IT!