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This mini pineapple sheet cake is soft, moist, and filled with sweet pineapple flavor. Baked in a small sheet pan and topped with creamy frosting, it’s an easy dessert that’s just the right size.
Table of Contents
Why You’ll Love This Recipe
- Simple to Make: One bowl, basic ingredients, and no complicated steps.
- Full of Flavor: Crushed pineapple adds natural sweetness and tropical flavor.
- Perfectly Sized: Just the right amount for a few servings—no waste.
- Great Texture: Moist cake with a light crunch from chopped nuts.
- Creamy Frosting: A smooth cream cheese topping adds richness and tang.
I love this pineapple cake recipe because it’s simple to make and full of flavor. The crushed pineapple keeps the cake moist and sweet, and you don’t need a mixer—just stir everything together in one bowl.
Baked in a 9×13-inch quarter sheet pan, it’s the ideal size when you want a small cake to share. The texture is soft and tender, and the creamy frosting on top makes it feel extra special. It’s the kind of cake I turn to when I want something easy, satisfying, and packed with flavor.
Explore our collection of mini cake recipes, each with its own distinct flavor. Try our rich German Chocolate Cake, bold Devil’s Food Cake, Hummingbird Cake, Apple Cake, or zesty Grapefruit Cake—perfect when you want a small, satisfying treat.
Ingredients
If you have any ingredients leftover from this pineapple cake recipe, check out our Leftover Ingredients Recipe Finder.
Cake Ingredients
- Flour: Forms the base structure of the cake, giving it stability and texture. For a gluten-free version, use a 1:1 gluten-free flour blend.
- Sugar: Sweetens the cake and helps create a tender crumb.
- Salt: Enhances all the other flavors and balances the sweetness.
- Nutmeg: Adds a warm, subtle spice that pairs well with the pineapple and adds depth.
- Vanilla Extract: Boosts the cake’s sweetness and adds a smooth, rich flavor.
- Baking soda: Reacts with the acidity in the pineapple to help the cake rise and stay light.
- Egg: Binds the ingredients together and gives the cake structure and richness.
- Crushed Pineapple: The key flavor in this cake. The juice adds moisture, while the fruit adds sweetness and texture. Use the entire contents of one 8-ounce can — do not drain.
- Chopped Nuts (optional): Add a bit of crunch to contrast the soft texture of the cake. Walnuts, pecans, peanuts, or almonds all work well.
Frosting Ingredients
- Cream Cheese: Softened to mix easily and provide a creamy, tangy base for the frosting.
- Butter: Adds richness and helps create a smooth, spreadable texture.
- Powdered Sugar: Sweetens the frosting and helps it thicken.
- Chopped Nuts (optional): Add crunch and a slight buttery flavor to the cake.
Recipe Variations
Here are a few easy ways to change up this pineapple sheet cake and make it your own:
- Coconut Topping: Skip the nuts and sprinkle shredded coconut over the frosting for a tropical twist.
- Citrus Zest: Add zest from a small lemon or lime to the batter for a bright, fresh flavor.
- Warm Spices: Mix in 1/8 teaspoon of ground ginger or cardamom for a subtle spiced note.
- Berry Topping: Top the frosted cake with fresh or dried berries like blueberries or raspberries for added color and fruitiness.
How To Make A Pineapple Sheet Cake
To make this mini pineapple sheet cake, start by mixing all the cake ingredients together in a single bowl—this is a simple, one-bowl recipe with no need for a mixer.
Pour the batter into a greased 9×13-inch quarter sheet pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
While it cools, make the cream cheese frosting by blending softened cream cheese, butter, and powdered sugar until smooth. Once the cake is cool, spread the frosting evenly over the top. You can leave it plain or sprinkle chopped nuts over the frosting for a bit of texture and added flavor.
Expert Tips
- Don’t Overmix: Overmixing can lead to a dense, tough cake. Stir just until the ingredients are combined.
- Check Doneness: The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool Completely: Let the cake cool fully before frosting to prevent the frosting from melting.
- Use Room Temperature Ingredients: Let your egg, cream cheese, and butter sit out for a bit before using. They’ll mix more easily and evenly.
Frequently Asked Questions
Cover and refrigerate for up to 4 days. Let it sit at room temperature for a few minutes before serving.
Yes, freeze the unfrosted cake for up to 2 months. Thaw and frost before serving.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this pineapple mini sheet cake or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Mini Pineapple Sheet Cake
Ingredients
For the Cake
- 1 cup all purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 1 large egg
- ½ teaspoon vanilla extract
- 8 ounces canned crushed pineapple -undrained
- ½ cup pecans -chopped, or use chopped walnuts or macadamia nuts.
For the Frosting
- 4 ounces cream cheese -softened to room temperature
- ¼ cup salted butter -softened to room temperature
- 1 ½ cup powdered sugar
- ¼ cup nuts (optional) -chopped, for topping
Instructions
- Preheat oven to 325°F (165°C).
- In a large bowl, mix together the flour, sugar, baking soda, salt, and nutmeg.
- Add the egg, vanilla, and crushed pineapple (with juice) and stir until well combined.
- Fold in the chopped nuts.
- Pour the batter into a greased 9×13-inch quarter sheet pan.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely.
- In a small bowl, mix softened cream cheese and butter. Gradually add powdered sugar and beat until smooth.
- Spread the frosting over the cooled cake and top with chopped nuts, if using.
Notes
- Don’t Overmix: Overmixing can lead to a dense, tough cake. Stir just until the ingredients are combined.
- Check Doneness: The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool Completely: Let the cake cool fully before frosting to prevent the frosting from melting.
- Use Room Temperature Ingredients: Let your egg, cream cheese, and butter sit out for a bit before using. They’ll mix more easily and evenly.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Hi Joannie, I haven’t made this yet but I just know this will be ANOTHER 5star PLUS recipe
My question to you is… Here in Scotland, I cannot find any CRUSHED tinned pineapple.
So,would it be ok to buy the sliced in the 8oz size and crush in my Ninja food chopper, then add the juice left in can, mix all together and use it that way? I absolutely love any recipe using pineapple, be it savoury or sweet.. So when I saw this I knew it would be right up my street!
I love ALL your recipes& have amassed a huge amount on my pinterest file. SO that along with your fab cook book ( ordered from Amazon ages ago) I very rarely use any other ones as I am on my own& they have worked out perfectly for me๐
Take care & lots of sunny wishes to you.. We have been having great weather here in Scotland since late March.. Highly unusual for us over here ๐ด๓ ง๓ ข๓ ณ๓ ฃ๓ ด๓ ฟ๐.x
Hi there! Yes, using sliced canned pineapple and pulsing it in your Ninja chopper should work just fine. Just be sure to include the juice from the can when measuringโthe full 8 ounces with juice is what helps keep the cake moist and flavorful. I’m so glad the recipes have been helpful for you, and thank you for the kind words and support all the way from Scotland! Enjoy the cake and that lovely stretch of sunshine โ๏ธ
Wow, this one was super sweet for our palates. When I serve it tomorrow, maybe I’ll top it with a little sour cream and/or remove the frosting so that more of the pineapple and nutmeg flavors come through. If I make it again, I’ll have to cut the sugar 25-50% in both the cake and the frosting.
Thanks just the same. I had the opportunity to try something new and different.
Update: to decrease the sweetness, I topped the cake with finely shredded, unsweetened, toasted coconut. I also sprinkled with unsweetened, grounded, freeze-dried pineapple that added a great tartness. It was a huge hit with my husband. I enjoyed mine with a dollop of plain sour cream. So good, but decadent ๐
Good! I didn’t have cream cheese or nutmeg. I used cinnamon instead of nutmeg. I whipped some heavy cream with sugar and vanilla, chilled it. Then stirred in some coconut and put a dollop on a piece and it was delicious. Love your website
Well I finally made the Texas sheet cake and it was so freaking good. Now Iโm going to try the pineapple sheet cake. Canโt wait