Pineapple Peanut Mini Sheet Cake

Recipe designed by Zag Left.

Inspired from the 2016 Texas Peanut Blog Tour.

Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 12 squares

Meal Types: Dessert


  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ⅛ teaspoon ground nutmeg
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1 small can (8 ounces) crushed pineapple, undrained
  • ½ cup chopped peanuts


  • 4 ounces cream cheese, softened
  • ¼ cup butter, softened
  • 1½ cup powdered sugar
  • ¼ cup chopped peanuts (for topping)


  1. Preheat oven to 325 degrees F.
  2. In a bowl, combine the flour, sugar, baking soda, salt and nutmeg.
  3. Add in the egg, vanilla and crushed pineapple and stir well to combine.
  4. Fold in the peanuts.
  5. Pour into a greased11.35-in. x 8-in. x 1-in. (Quarter Sized) baking pan.
  6. Bake for 25-30 minutes or until toothpick inserted in the center comes out clean.
  7. Cool.


  1. In a small bowl, mix together the cream cheese and the butter. Slowly add the powdered sugar and mix until smooth. Spread over cooled cake and sprinkle with chopped peanuts.
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