Here is another easy dessert recipe that you will fall in love with this summer. This Pineapple Sheet Cake made with cake mix is a cinch to put together and topped with easy cream cheese whipped topping.
Okay, so you know by now I am all about making delicious food on a dime that is made using easily accessible and affordable ingredients. Well, this Pineapple Sheet Cake recipe is definitely in that category. In fact, it is so easy it’s made using a yellow cake mix. During the summertime, I don’t enjoy spending a lot of time on my feet and in front of the stove. Especially with me being pregnant, currently. I definitely want something fast and quick but without compromising the flavor.
Making this Pineapple Sheet Cake
Since the beginning of the quarantine period, I’ve been making a lot of dishes using some items that I have in my pantry in hopes to inspire families to use what is in their home to avoid going out as much. In fact, I began a new series on my Instagram account titled “Pantry Recipes”. Pretty creative, huh? I guess you can say this Pineapple Sheet Cake recipe is considered a pantry recipe because I had a box of cake mix and a can of crushed pineapple in my cabinet. So random, right?! Well, I decided to take a risk and put the ingredients together and see what comes of it and to my surprise, this sheet cake recipe is one of my new favorite recipes on my blog.
Overall, this Pineapple Sheet Cake made with Cake Mix and a Cream Cheese Whipped Topping is an awesome recipe. You will enjoy the chunks of pineapple in the cake and the moistness it brings. For more recipes made with cake mix, visit my blog post with a full round-up of cake mix recipes!
- 1 Box Yellow Cake Mix
- 3 eggs
- ½ c. vegetable oil
- 20 oz. crushed pineapple
- 8 oz. cream cheese, softened
- 1 ½ c. heavy whipped cream
- 2 tsp. Vanilla extract
- ½ c. powdered sugar
- Preheat oven to 350 Degrees and spray a 9X13 rectangular pan with baking spray and set aside.
- In a large mixing bowl, add the yellow cake mix, add the 3 eggs, vegetable oil, and the crushed pineapple and mix using a handheld mixer. Blend until smooth. Pour in the sprayed pan and bake on the middle rack for 35 minutes or until a toothpick can be inserted and comes out clean. Allow the cake to cool completely.
- In a separate large bowl, add the cream cheese and use a mixer to blend until creamy. Use a spatula to scrape the sides of the bowl. On a slow speed, add ½ cup of the whipping cream to combine the cream and cream cheese together.
- Increase the speed to medium. Once you see the cream begin to firm, add the remaining 1 cup of cream, powdered sugar, and vanilla extract and whip the cream on high speed until firm peaks form about 3 minutes. Once the peaks are firm stop the mixer
- Spread the whipped topping to the top of the cake, cut into squares, and serve.