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Pineapple Sheet Cake

This vegan pineapple sheet cake tastes like a tropical vacation and is mixed straight in the pan so you don't have to dirty up an extra bowl or mixer!
Course Dessert
Keyword cake, pineapple

Ingredients

Cake

  • 3 cups all purpose flour
  • 2 cups brown sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp apple cider vinegar
  • 2 tsp concentrated pineapple extract
  • 10 tbsp vegetable oil
  • 2 cups water

Pineapple Buttercream

Instructions

Pineapple Sheet Cake

  • Line a a 9x13" baking sheet with parchment paper, spray with nonstick spray, and preheat oven to 350*F.
  • Put your dry ingredients (flour, sugar, baking soda, and salt) directly into the greased pan and whisk together until everything is well mixed and no clumps of brown sugar remain.
  • Create three depressions (or wells) in the cake (2 small and 1 large).
  • Add the apple cider vinegar to one small depression and the pineapple extract to the other small depression.
  • Add the oil into the large depression.
  • Pour water directly over the top of all of the ingredients and then mix until smooth and no dry flour remains.
  • Bake for 40 minutes or until a toothpick comes out clean.
  • Cool before frosting.

Pineapple Buttercream

  • Add all of the buttercream ingredients to a food processor and run on medium or high until smooth and fluffy.
  • Scrape down the sides of the processor and run again.
  • If adding optional yellow food coloring, add now and run until well mixed.
  • Spread or pipe on cooled cake.