Pineapple Sheet Cake

Kitchen Tested
  • Yield 32 servings

This cake gets excellent reviews at birthday parties, for after-school snacks, or just about any time.


2 large eggs, beaten
1 1/3 cups sugar
2 cups all-purpose flour
1 teaspoon vanilla extract
2 teaspoons baking soda
1 (15 1/4-ounce) can crushed pineapple in juice
Creamy Frosting:
3 tablespoons light stick margarine, softened
4 ounces light cream cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon butter extract


  1. Preheat oven to 350F. Coat a 17x11x1-inch jelly-roll pan with nonstick cooking spray.
  2. To prepare the cake: In a bowl, combine eggs, sugar, flour, vanilla, baking soda and pineapple with its juice and mix well. Pour into a jelly-roll pan and bake 15 to 20 minutes, until top springs back when touched. Frost while hot with the Creamy Frosting.
  3. To prepare the frosting: In a mixing bowl, beat margarine and cream cheese. Blend in confectioners’ sugar and vanilla and butter extracts, mixing until smooth.