Velvet Pineapple Butter Sheet Cake

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Sure! Here’s a long-form, beautifully detailed recipe for Velvet Pineapple Butter Sheet Cake, including its history, origin inspiration, ingredients, step-by-step methods, serving suggestions, and even some love from dessert lovers. It’s a tropical dream in cake form—let’s dive in.

Velvet Pineapple Butter Sheet Cake

A Moist and Lush Classic Drenched in Tropical Sunshine

Introduction: A Taste of the Tropics Meets Southern Comfort

Imagine a golden, buttery sheet cake—moist beyond reason, rich with crushed pineapple, and topped with a cloud of sweet cream cheese frosting. That’s the Velvet Pineapple Butter Sheet Cake. This dessert brings together the lush sweetness of tropical pineapple and the comforting richness of classic butter cake. It’s an indulgence that feels like a warm, sunlit hug from a Southern grandmother who knows her way around the kitchen.

This cake is perfect for potlucks, family dinners, spring gatherings, summer cookouts, or simply a moment of sweet indulgence at home. Its simplicity and elegance make it a favorite among cake lovers everywhere.

A Brief History & Formation: How Pineapple Became a Cake Star

Pineapple has long been a cherished fruit in American baking, especially since the mid-20th century when canned pineapple became a pantry staple. Originally prized for its rarity and symbolism of hospitality, the pineapple eventually found its way into countless desserts—most famously the Pineapple Upside-Down Cake. But the Velvet Pineapple Butter Sheet Cake is a lesser-known cousin—richer, softer, and made to please crowds.

This version builds on a classic Southern butter cake base, infusing it with crushed pineapple and sour cream for supreme moisture and tang. The “velvet” part comes from the cake’s ultra-tender texture, like a love letter from your oven.

Ingredients: Sweet and Simple, Yet Totally Luxurious

For the Cake:

  • 1 cup unsalted butter, softened
  • 1/2 cup vegetable oil
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 (20 oz) can crushed pineapple (do not drain)

For the Frosting:

  • 1 (8 oz) block cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 to 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons pineapple juice (optional, for added flavor and smoothness)

Instructions: Step-by-Step to Pineapple Heaven

1. Prepare the Cake Pan

  • Preheat your oven to 350°F (175°C).
  • Grease and flour a 9×13-inch baking dish or line it with parchment paper for easy removal.

2. Cream the Butter and Sugar

  • In a large mixing bowl, beat the butter, oil, and sugar together until light, fluffy, and pale—about 3 to 4 minutes using a hand or stand mixer.

3. Add the Eggs and Vanilla

  • Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
  • Stir in the vanilla extract.

4. Combine Dry Ingredients

  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

5. Mix the Batter

  • Gradually add the dry mixture to the wet mixture, alternating with sour cream. Mix just until combined—do not overmix.
  • Gently fold in the crushed pineapple with its juice, spreading the tropical love evenly throughout the batter.

6. Bake

  • Pour the batter into the prepared pan and smooth the top.
  • Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before frosting.

7. Make the Cream Cheese Frosting

  • In a clean bowl, beat the cream cheese and butter together until creamy and lump-free.
  • Gradually add powdered sugar, beating until the frosting becomes light and fluffy.
  • Stir in vanilla and a tablespoon or two of pineapple juice if you want a tropical twist and a smoother spread.

8. Frost the Cake

  • Once the cake has cooled completely, spread the frosting evenly over the top.
  • Chill the cake slightly if you prefer a firmer frosting, or serve at room temp for a silkier texture.

Serving Suggestions

  • Garnish with toasted coconut, pineapple tidbits, or a sprinkle of lemon zest for extra flair.
  • Serve with iced tea, pineapple lemonade, or even a light sparkling wine for a more festive touch.

Storage & Tips

  • Store leftovers covered in the fridge for up to 5 days.
  • This cake tastes even better the next day as the flavors deepen and the texture sets.
  • Can be made a day ahead for events—just frost before serving!

Conclusion: A Love Letter in Cake Form

The Velvet Pineapple Butter Sheet Cake is more than a dessert—it’s a moment of joy, a celebration of flavor, and a tribute to the sweet bonds that food can create. Whether you’re sharing it at a family table or sneaking a piece at midnight, this cake delivers pure happiness.

What Dessert Lovers Are Saying

Nina, 32, Charleston, SC:
“This cake was the star of my family reunion. Moist, rich, and tropical—like a pineapple hug!”

Kevin, 27, Denver, CO:
“I’m not even a cake person, but this changed my mind. That cream cheese frosting? Unreal.”

Tasha, 44, Dallas, TX:
“A little slice of sunshine in every bite. I made it twice in one week.”

Let me know if you want this formatted into a printable PDF, or if you’d like variations like coconut-pineapple, gluten-free, or cupcake versions!

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