I am sorry this is a little late but here is the last installment of my sheet cake week. This Pineapple Sheet Cake is amazingly easy and oh so good! It is packed with walnuts and delicious pineapple. It has been such a crazy week if you have caught any of my Instastories on Instagram you may have seen the other cake I have been working on. It was so fun to make but a lot of work, so another reason I love easy sheet cakes.

I am not a fan of pineapple upside down cake so this cake is a great alternative. I love this cake so much I don’t think it needs to be altered at all. I think my favorite part of this cake is the addition of the walnuts. You can make this cake without the nuts or even swap out the walnuts for another nut. Pecans or Almonds would be a great swap out! Or if you want to make it nut allergy free go ahead and just leave the nuts out all together. This cake whips up quickly and easily. For a smaller cake the recipe can be cut in half just bake in a 9″x13″ pan.

The cream cheese frosting has that mild tangy flavor the off sets the sweet pineapple flavor. This cake is pretty much perfection all the way around. I don’t normally have canned pineapple in my pantry but after making this cake I think I will buy a case to keep in my pantry.

Pineapple Sheet Cake

Print Recipe

Ingredients Method

Ingredients

CAKE:
2 cups all-purpose flour
2 cups sugar
2 large eggs
1 cup chopped nuts
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 can 20 ounces crushed pineapple, undrained
CREAM CHEESE ICING:
1 package 8 ounces cream cheese, softened
1/2 cup butter softened
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped nuts

Method

In a large bowl, combine cake ingredients; beat until smooth. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 35 minutes. Cool.
For icing, in a small bowl, combine the cream cheese, butter, confectioners' sugar and vanilla until smooth. Spread over cake and sprinkle with nuts. Yield: about 24 servings.