Aunt Barbara’s Famous Pineapple Cream Cheese Sheet Cake
There are some recipes that carry the warmth of a person right along with them. This pineapple cream cheese sheet cake is exactly that kind of dish — the sort that shows up at a springtime potluck and quietly disappears before anyone even realizes it’s gone. Creamy, lightly sweet, and bursting with tropical pineapple flavor, it is the kind of dessert that feels both nostalgic and completely irresistible.
After years of showing up to family gatherings and watching this pan get scraped clean every single time, we finally have the full recipe to share. The secret is simpler than you might think, and once you make it, you will completely understand why it never lasted long on the table.
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 2 large eggs
- 1/2 cup vegetable oil
- 1 can (20 oz) crushed pineapple, divided (juice and all)
- 8 oz cream cheese, softened to room temperature
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 cup powdered sugar, sifted
- 1 tub (8 oz) whipped topping (such as Cool Whip), thawed
- 1/2 teaspoon vanilla extract
Method
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