Satisfy your sweet tooth with this delightful Pineapple Sheet Cake with Crumble Topping.
This easy-to-make dessert recipe combines the tropical goodness of pineapple with a buttery crumble topping, creating a moist and flavorful treat that will transport you to a sunny paradise!
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Pineapple Sheet Cake
Our Pineapple Sheet Cake with Crumble Topping is a versatile dessert that can be enjoyed on various occasions!
Whether you’re hosting a backyard barbecue, attending a potluck, or simply craving a tropical indulgence, this cake is sure to impress with its vibrant flavors and irresistible texture.
Picture yourself taking a bite of this moist pineapple-infused cake, complemented by the crunchiness of the buttery crumble topping.
It’s a slice of paradise that transports you to a sunny beach, even if you’re enjoying it in the comfort of your own home!
So grab your ingredients, and let’s bake!
Reasons Why You’ll Love Pineapple Sheet Cake!
- Bursting with tropical pineapple flavor
- Moist and tender texture
- Irresistible buttery crumble topping
- Easy to make with simple ingredients
- Versatile dessert for any occasion
- Perfect for potlucks, picnics, and themed parties
- Can be served warm or chilled
Ingredients & Equipment Used In This Recipe
For convenience, the required ingredients and equipment for this recipe are linked to online stores like Amazon or Amazon Fresh, if available.
Ingredients Needed For Pineapple Sheet Cake
- Chilled Produce – Large Eggs, Unsalted Butter, Whole Milk, Pineapple Juice
- Canned Crushed Pineapple
- Pineapple Cake Mix – if you can’t find this, use a yellow or white cake mix instead.
- Canola Oil – or other vegetable oil such as rapeseed or sunflower.
- All-Purpose Flour – also known as Plain Flour.
- Light Brown Sugar
- Powdered Sugar – also known as Icing Sugar or Confectioners Sugar.
The complete list of ingredients with measurements is found on the recipe card at the end of this post.
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Equipment Needed For This Recipe
- 9″ x 13″ Baking Dish
- Mixing Bowls
- Electric Mixer – either a handheld or standing mixer. Or you can use a Wooden Spoon if you prefer.
The Purple Pumpkin Blog uses both cups and weighted measurements in its recipes, making American cups and kitchen food scales useful tools for trying out all the recipes. I provide US customary, imperial, and metric measurements, but it’s important to note that while you can combine cup measurements with weighted measures, never mix US customary/imperial (pounds, ounces, pints, etc.) with metric (kilograms, grams, liters, etc.).
More Recipes Using Crushed Pineapple
One of the hero ingredients in this dish is crushed pineapple, so here are some more recipes using the same:
- Mini Piña Colada Cheesecakes with Rum and Sweet Pineapple Topping
- Hawaiian Sweet Pineapple Coconut Loaf Cake – A Tropical Dessert Idea!
- Hawaiian Pineapple Coconut Cake with Cream Cheese Frosting
How Do I Make Pineapple Sheet Cake?
The printable recipe card with the full ingredients list and instructions can be found at the end of this post.
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 60 minutes
Step 1 – Preheat & Prep: Preheat oven to 350°F/180°C/Gas 4. Grease a 9×13-inch baking dish with baking spray and set it aside.
Step 2 – Make Crumble Topping: Place the brown sugar, white sugar, and butter into a medium mixing bowl.
Use your fingers to rub the ingredients together to create a crumble topping. Mix in the chopped pecans.
Step 3 – Make Cake Batter: Place the crushed pineapple, cake mix, eggs, and oil into a large mixing bowl, and mix to combine.
Pour the batter into the greased baking dish and sprinkle the crumble on top.
Step 4 – Bake Cake: Bake in the oven for 35-45 minutes or until a toothpick inserted into the middle of the cake comes out clean. Place the baking dish on a wire rack to cool.
Step 5 – Make Icing: Whisk the powdered sugar, milk, and pineapple juice together in a small bowl until combined.
Step 6 – Finish & Serve: Drizzle the icing over the cooled cake. Serve and enjoy!
More Cake Recipes
Looking for more cakes to make? Check these recipes out next:
- Yellow Sheet Cake with Chocolate Buttercream Frosting
- Mexican Sweet Corn Cake with Cinnamon Churro Icing
- Rich & Gooey Pumpkin Earthquake Cake with Chocolate Chips
- If you prefer a nut-free option, you can omit the pecans from the crumble topping or replace them with shredded coconut for an extra tropical twist.
- For an extra touch of indulgence, serve the cake with a scoop of vanilla ice cream or a dollop of whipped cream.
Storing Leftovers & Freezing
- Storing Leftovers:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- The crumble topping may lose some of its crunchiness, but the flavors will still be delicious.
- Freezing Instructions:
- You can freeze individual slices of the cake by wrapping them tightly in a double layer of plastic wrap and a layer of foil (or place them in an airtight container) to help prevent freezer burn and eliminate unwanted freezer smells.
- To freeze the entire cake, place it in an airtight container or wrap it well in plastic wrap and aluminum foil.
- Label with the name of the dish, thawing/reheating instructions, and the date to keep track of your food storage.
- Store in the freezer for up to 2 months.
- Note that the crumble topping may become slightly softer after freezing
- To defrost the cake, unwrap it completely and place it in the fridge to thaw.
- With all leftovers, make sure the food looks and smells okay before consuming.
- You can always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Standards Agency (UK) | Food Safety (USA).
Printable Pineapple Sheet Cake Recipe Card
To save ink, any demonstration photos on the recipe card do not print.
For the Topping
- ½ cup all-purpose flour (plain flour)
- ½ cup light brown sugar
- ¼ cup unsalted butter, softened
- 1 cup chopped pecans
For the Cake
- 1 (20-oz/567g) can crushed pineapple
- 1 (15.25-oz/432g) box pineapple cake mix
- 3 large eggs
- ⅓ cup canola or vegetable oil
For the Icing
- 1 cup powdered sugar (icing sugar)
- 3 Tbsp whole milk
- 3 tsp pineapple juice
- Preheat oven to 350°F/180°C/Gas 4. Grease a 9x13-inch baking dish with baking spray and set it aside.
- Place the brown sugar, white sugar, and butter into a medium mixing bowl. Use your fingers to rub the ingredients together to create a crumble topping. Mix in the chopped pecans.
- Place the crushed pineapple, cake mix, eggs, and oil into a large mixing bowl, and mix to combine. Pour the batter into the greased baking dish and sprinkle the crumble on top.
- Bake in the oven for 35-45 minutes or until a toothpick inserted into the middle of the cake comes out clean. Place the baking dish on a wire rack to cool.
- Whisk the powdered sugar, milk, and pineapple juice together in a small bowl until combined.
- Drizzle the icing over the cooled cake. Serve and enjoy!
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Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 178Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 36mgSodium: 32mgCarbohydrates: 18gFiber: 1gSugar: 12gProtein: 2g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Dinner Party Menu Suggestions
You’ve made the dessert, but what about the rest of the courses?
Here are additional recipes to create a menu for a dinner party or special meal:
- Appetizer: Baked Coconut Shrimp with Avocado-Lime Dip
- Soup: Ginger Carrot Soup
- Salad: Fresh & Fruity Rice Salad
- Main Dish: Slow Cooker Hawaiian Pulled Pork
- Side Dish: Pineapple Coleslaw with Bacon
- Beverage: Blue Hawaiian Cocktail
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.