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Bake up a tropical dream with our Mini Pineapple Sheet Cake. Packed with crushed pineapple, nuts, and topped with cream cheese frosting, it’s a taste of paradise!
This is a sponsored post on behalf of the Texas Peanut Producers Board. As always all opinions are 100% mine.
Discover our delightful selection of mini cake recipes, each offering its own unique and delicious experience. Savor the richness of our German Chocolate Cake, the deep, chocolaty goodness of Devil’s Food Cake, the light and fruity Hummingbird Cake, the cozy comfort of Apple Cake, and the tangy, refreshing zing of Grapefruit Cake. These mini cake variations are perfect for satisfying your sweet tooth with just the right amount of indulgence.
Why’ll You’ll Love This Pineapple Cake Recipe
- Easy to Make: With no intricate steps or fancy techniques, you can get this cake in the oven in no time.
- Bursting with Flavor: The crushed pineapple is the star of the show, making each bite a tropical delight.
- Perfect Size: This mini sheet cake is just right when you crave cake but don’t want an overwhelming amount of leftovers.
- Texture Balance: The addition of nuts in the batter gives a delightful crunch that contrasts perfectly with the cake’s moistness.
- Indulgent Topping: The creamy, dreamy cream cheese frosting takes this cake from delicious to unforgettable.
What Is A Sheet Cake?
A sheet cake is traditionally a large cake baked in a flat, rectangular pan and is often served at gatherings due to its ability to feed a crowd. However, this particular recipe flips the script by using a quarter sheet pan, making it ideal for smaller groups or just a few people. You get all the joys of a sheet cake—ease, flavor, and delicious frosting—just in a more manageable size.
The Inspiration Behind This Mini Pineapple Sheet Cake
So, how does a recipe come alive? For this mini pineapple sheet cake, the journey started with an unforgettable trip to Lubbock, Texas. I had the honor of being invited by the Texas Peanut Producers Board to their first-ever Texas Peanut Blog Tour. There, I met some incredible peanut farmers and got a first-hand look at the peanut farming process. Although I’ve spent over 20 years in Houston, this trip to Lubbock was a first for me and a truly eye-opening experience.
When I returned, I felt inspired to channel the spirit of that trip into a new culinary creation. The end result was this delectable mini pineapple and peanut sheet cake. The addition of chopped peanuts gives a surprising and delightful crunch to the pineapple cake batter. The blend of pineapple and peanuts might surprise you, but it’s a combination that’s nothing short of wonderful.
And hey, if peanuts aren’t your jam, feel free to get creative. Other nuts like walnuts, pecans, or almonds would work beautifully in this recipe too. The point is to make it your own and enjoy the process!
RELATED: 15 Easy Dessert Recipes For One
If you have any ingredients leftover from this sheet cake recipe, check out our Leftover Ingredients Recipe Finder.
- Flour: Provides the structure for the cake. For a gluten-free option, substitute with 1:1 gluten-free flour.
- Sugar: Granulated sugar sweetens the cake.
- Salt: Enhances the flavors.
- Nutmeg: Adds warmth and complexity to the tropical flavors.
- Vanilla: Enhances the sweetness.
- Baking soda: Gives the cake a little lift.
- Egg: An egg provides structure in cakes and one large egg is all you need.
- Pineapple: The star ingredient! Do not drain the juice; it keeps the cake moist. This recipe calls for using 1 (8-ounce) can of crushed pineapple.
- Nuts: Add texture. Feel free to use peanuts, walnuts, pecans, or almonds.
For the frosting
- Softened cream cheese
- Softened butter
- Powdered sugar
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
How To Make A Pineapple Sheet Cake
- Combine all the cake ingredients in a large mixing bowl.
- Transfer the batter into a greased 9×13-inch quarter sheet pan.
- Bake the cake for 25 minutes until it passes the toothpick test.
- Allow the cake to cool completely.
- Prepare the cream cheese frosting by mixing powdered sugar, cream cheese, and butter.
- Evenly spread the frosting over the cooled cake.
Want to put a fresh twist on this classic Pineapple Sheet Cake? No worries! Here are some tempting variations that will bring new excitement to your baking routine.
- Tropical Coconut: Instead of using nuts, sprinkle some shredded coconut over the frosting for a tropical flair. It pairs wonderfully with the pineapple.
- Citrus Zing: Add the zest of one small lemon or lime to the cake batter. The citrusy zing perfectly complements the sweetness of the pineapple.
- Spice It Up: If you love a hint of spice, add an eighth of a teaspoon of ground ginger or cardamom to the cake batter. It’ll add an intriguing layer of flavor.
- Nuts about Nuts: Swap out the nuts you typically enjoy using with macadamia nuts for a different crunch factor.
- Berry Delight: Garnish the frosted cake with a layer of fresh or dried berries like blueberries or raspberries. It will add a different texture and a burst of fruitiness.
Each of these variations brings a unique spin to the classic Mini Pineapple Sheet Cake, perfect for when you want to switch things up a bit!
- Don’t Overmix: Overmixing can lead to a dense cake.
- Check Doneness: A toothpick inserted should come out clean.
- Cool Completely: Make sure to cool the cake before frosting to avoid a melty mess.
Frequently Asked Questions
In an airtight container for up to 4 days.
While traditional sheet cakes are known for serving a crowd, this mini version is designed for smaller gatherings. Baked in a quarter sheet pan, which is roughly a quarter of the size of a regular sheet pan, this cake is ideal for feeding one to a few people. Expect to get around 12 to 15 small, 2-inch by 2-inch slices from this cake. In comparison to a standard sheet cake, which can yield up to 65 to 70 slices, this mini pineapple sheet cake is a more manageable option when you’re entertaining a smaller group
Disclosure: This is a sponsored post on behalf of the Texas Peanut Producers Board. As always all opinions are 100% mine.
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Pineapple Mini Sheet 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 peanuts , chopped or use chopped pecans, walnuts, or macadamia nuts
For the icing
- 4 ounces cream cheese , softened
- ¼ cup salted butter , softened
- 1 ½ cup powdered sugar
- ¼ cup nuts , chopped (for topping)
- Heat oven to 325 degrees F (165 degrees C).
- In a bowl, combine the flour, sugar, baking soda, salt, and nutmeg.
- Add in the egg, vanilla, and crushed pineapple and stir well to combine.
- Fold in the peanuts.
- Pour into a greased 11.35-in. x 8-in. x 1-in. (Quarter Sized) baking pan.
- Bake for 25-30 minutes or until toothpick inserted in the center comes out clean.
- In a small bowl, mix together the cream cheese and the butter. Slowly add the powdered sugar and mix until smooth. Spread over cooled cake and sprinkle with chopped peanuts.
- If you’re not a fan of peanuts, substitute with the same amount of chopped pecans or leave the nuts out altogether.
- Measure the flour by using the spoon and level method. To measure flour correctly, use a spoon to scoop flour into a measuring cup and slightly overfill. Then, use the back of a knife or other straight edged utensil to level the flour across the cup. Do not scoop the flour. When you scoop, the flour gets packed too tightly and you will end up with more flour than the recipe calls for.
- Do not overmix the cake batter. Mix the ingredients together just until the ingredients are combined. Overmixing causes baked goods to develop a tough texture because you are deflating all the air and over-developing the gluten.
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.