Sunshine Sheet Cake
Sunshine Sheet Cake: A Summer Delight
We thought we’d already found the ultimate summer cake, but this pineapple sunshine cake has won us over with its simplicity and flavor. It might not be the most extravagant cake in appearance, but one bite and you’ll find it irresistibly light, moist, and perfect for summer. While you could embellish it with pineapple chunks on top, we believe in keeping things simple and delicious just as they are!
Why You’ll Love This Recipe
This recipe is as easy as it is satisfying, and it’s sure to become a favorite. The combination of crushed pineapple in the cake batter ensures a moist texture with delightful pineapple bits throughout. The cream cheese-buttercream frosting adds a sweet yet tangy finish that perfectly complements the cake’s freshness. Plus, it’s a crowd-pleaser that’s perfect for those hot summer days, especially when served chilled.
Kitchen Equipment You’ll Need
- Large mixing bowl
- Electric mixer or whisk
- 10×15-inch baking sheet or jelly roll pan
- Spatula
- Refrigerator
Ingredients
Cake:
- 2 cups all-purpose flour
- 2 cups sugar
- 1 (20 oz.) can crushed pineapple, undrained
- 2 eggs
- 1/2 cup vegetable oil
- 1 1/2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Frosting:
- 1 (8 oz.) package cream cheese, room temperature
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8 oz.) can crushed pineapple, undrained
Step-by-Step Instructions
- Preheat your oven to 350º F and lightly grease a 10×15-inch baking sheet or jelly roll pan with butter or non-stick spray.
- In a large bowl or mixer, whisk together the flour, sugar, baking soda, and salt.
- Beat in the crushed pineapple, vegetable oil, eggs, and vanilla extract until well combined.
- Pour the batter into the prepared baking sheet and bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and set aside to cool.
- While the cake is baking, prepare the frosting by beating together the room temperature cream cheese and butter until whipped and fluffy.
- Gradually beat in the powdered sugar and vanilla extract.
- Fold in the crushed pineapple until fully incorporated, then smooth the frosting over the cooled cake.
- Place the cake in the refrigerator or let it set until fully cooled.
Tips for Success
- Ensure all your ingredients are at room temperature for the best mixing results.
- Be careful not to overmix the batter as this can affect the cake’s texture.
- For extra moistness, you can gently poke holes in the cake with a fork before spreading the frosting.
Additional Tips and Variations
- Add a sprinkle of shredded coconut on top of the frosting for a tropical twist.
- For a nutty flavor, fold in some chopped pecans or walnuts into the batter.
Nutritional Highlights (Per Serving)
This cake offers a delightful balance of flavors and textures, with a significant portion of its sweetness coming from natural pineapple.
Frequently Asked Questions (FAQ)
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to crush it well and include the juice for moisture.
Can I freeze this cake?
Yes, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and foil before freezing. Thaw and frost when ready to serve.
What’s the best way to store leftovers?
Store leftovers in the refrigerator for up to 3 days in an airtight container.
Conclusion
This Sunshine Sheet Cake is a refreshing and delightful treat that’s perfect for any summer gathering. We invite you to try this recipe and experience its light, moist texture and perfect balance of flavors. Don’t forget to share your baking adventures and let us know how it turns out!
