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slices of pineapple sheet cake on a sheet pan.
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4.88 from 8 votes

Mini Pineapple Sheet Cake

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!
Prep Time10 minutes
Cook Time25 minutes
Cool15 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: cake, mini cake, pineapple, pineapple mini sheet cake, sheet cake
Servings: 12 squares
Author: Joanie Zisk

Ingredients

  • 1 cup all purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 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)

Instructions

  • 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.
  • Cool.
  • 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.

Notes

Expert Tips
  • 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.

Nutrition

Serving: 1serving | Calories: 286kcal | Carbohydrates: 41g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 212mg | Potassium: 97mg | Fiber: 1g | Sugar: 32g | Vitamin A: 270IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 1mg

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