Pineapple Cherry Cake -- The Birthday Sheet Cake I Made When Justin Turned 18

Justin turns 18 Sunday. Small family dinner. Steak. Sheet cake. Gayle gave him an envelope ($500, same as Tyler). He was quiet at dinner. Saturday he told me he wanted to get a tattoo. I said, "Baby. Take time. Think about it." He said, "I know what it will be." I said, "Tell me when you're ready." He said, "Soon."

Drove Tuesday.

Gayle stable.

For Justin’s 18th, I didn’t want anything fussy — just something sweet and homemade that felt like a real celebration without making the night feel bigger than he wanted it to be. This pineapple cherry cake has been my go-to sheet cake for years because it’s humble and cheerful all at once, and the bright pops of cherry felt right for a spring birthday dinner that was quietly, quietly a big deal. I cut him the first piece before anyone else.

Pineapple Cherry Cake

Prep Time: 15 min | Cook Time: 35 min | Total Time: 50 min | Servings: 16

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 large eggs
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 can (20 oz) crushed pineapple, undrained
• 1/2 cup maraschino cherries, halved (plus more for topping)
• 1 teaspoon vanilla extract
• For the frosting:
• 1 package (8 oz) cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Preheat. Heat oven to 350°F. Grease a 9x13-inch baking pan and set aside.
2. Mix batter. In a large bowl, whisk together flour, sugar, baking soda, and salt. Add eggs, crushed pineapple with its juice, and vanilla extract. Stir until just combined — do not overmix.
3. Fold in cherries. Gently fold in the halved maraschino cherries so they’re evenly distributed throughout the batter.
4. Bake. Pour batter into the prepared pan and spread evenly. Bake for 33–37 minutes, or until a toothpick inserted in the center comes out clean and the top is golden. Let cool completely in the pan on a wire rack.
5. Make frosting. Beat cream cheese and butter together until smooth and fluffy, about 2 minutes. Add powdered sugar, vanilla, and a pinch of salt. Beat on medium-high until light and creamy.
6. Frost and finish. Spread frosting evenly over the cooled cake. Decorate the top with additional maraschino cherries as desired. Slice into squares and serve.

Nutrition (per serving)

Calories: 340 | Protein: 4g | Fat: 11g | Carbs: 57g | Fiber: 1g | Sodium: 210mg