Mini Pineapple Sheet Cake

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.

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.

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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.