Best 4 Pineapple Crumb Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the tantalizing Pineapple Crumb Cake, a symphony of flavors and textures that will delight your taste buds. This classic dessert combines a moist and fluffy pineapple cake with a crispy and buttery crumb topping, creating a harmonious balance of flavors and textures. With a simple and straightforward recipe, you can easily whip up this delectable treat in the comfort of your own kitchen. Whether you're a seasoned baker or a beginner looking to impress, this Pineapple Crumb Cake promises an unforgettable culinary experience.

At the heart of this delightful cake lies a moist and tender pineapple cake batter, infused with the vibrant flavors of pineapple. The sweet and tangy notes of pineapple shine through in every bite, complemented perfectly by the rich and buttery flavor of the crumb topping. The generous amount of pineapple chunks adds an extra burst of flavor and texture, making each slice a delightful journey of flavors and textures.

Here are our top 4 tried and tested recipes!

PINEAPPLE CRUMB CAKE



Pineapple Crumb Cake image

My son requested a pineapple cake for his birthday and with a sick younger child in the house I had to use what I had on hand (or risk sending the husband to the store with a list :-). While I love to bake from scratch, I also love the ease and versatility of boxed cake mixes.

Provided by Jo Dee

Categories     Fruit Desserts

Time 50m

Number Of Ingredients 11

1/2 c flour
1/2 c packed light brown sugar
1/2 tsp cinnamon
1/4 c butter, softened
1/2 c chopped hazelnuts
1 box lemon cake mix (18.25 oz)
20 oz can crushed pineapple with juice - reserve 4 tsps juice for icing
3 eggs
1/3 c vegetable oil
4 tsp water
1 c powdered sugar

Steps:

  • 1. Preheat oven to 350. Grease and flour 9x13 inch pan.
  • 2. Crumb topping - Stir flour, brown sugar and cinnamon in a medium bowl until blended. Cut in butter with a fork until crumbly. Gently stir in hazelnuts. Set aside.
  • 3. In a large bowl, add cake mix, pineapple with juices (minus the 4 tsps reserved), eggs, oil and water. Blend on low speed until moist, then beat on medium speed for two minutes.
  • 4. Pour batter into prepared pan. Sprinkle crumb topping over batter in an even layer. Bake for 35 to 40 minutes.
  • 5. Icing - When cake is completely cool, stir reserved pineapple juice into powdered sugar in a small bowl until smooth.You may need to add a few tsps of water. Just add a little at a time so the icing isn't too thin. Drizzle over cake.

PINEAPPLE-GINGER CRUMB CAKE



Pineapple-Ginger Crumb Cake image

Chunks of juicy, caramelized pineapple are strewn throughout this sour cream coffee cake, adding bright, fruity notes to the tender crumb. The streusel topping is suffused with ginger - both candied and ground - giving the whole thing a spicy bite. Serve it within a day of baking, or freeze it. It's good for well for up to 1 month.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 23

1 1/2 tablespoons unsalted butter, plus more for greasing the pan
1 1/2 cups/335 grams fresh or thawed frozen pineapple chunks, diced into 1/2-inch pieces
1 1/2 tablespoons dark brown sugar
1/8 teaspoon ground allspice
Pinch of fine sea or table salt
1 1/4 cups/155 grams all-purpose flour
1/2 cup/105 grams dark brown sugar
3 tablespoons coarsely chopped almonds or other nuts
2 tablespoons finely chopped candied ginger
1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea or table salt
1/2 cup/113 grams unsalted butter, melted and cooled
1 1/2 cups/180 grams all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea or table salt
1/2 cup/113 grams unsalted butter, softened
1/2 cup/100 grams granulated sugar
2 large eggs
1 tablespoon dark rum or vanilla extract
1 teaspoon finely grated lime zest
1/2 cup/118 milliliters sour cream or whole Greek yogurt

Steps:

  • Heat oven to 350 degrees. Butter a 9-inch springform pan, a 9-by-2-inch round cake pan or a 9-inch square metal pan. Line the bottom of the pan with parchment paper and butter the paper.
  • Prepare the pineapple: In a skillet, melt butter over medium-high heat. Add pineapple, brown sugar, allspice and salt, and sauté until pineapple chunks are glossy and lightly browned in spots, 7 to 15 minutes. Set aside to cool.
  • Make the crumb topping: In a medium bowl, whisk together flour, brown sugar, almonds, candied ginger, ground ginger, cinnamon and salt. Stir in melted butter, pinching the mixture with your fingers, until 1/2-inch crumbs form. Set aside.
  • Make the cake: In a medium bowl, whisk together flour, baking powder, baking soda and salt.
  • Using an electric mixer fitted with the paddle attachment or a handheld electric mixer and a large bowl, beat butter and sugar at medium speed until creamy and smooth, about 2 minutes. Beat in eggs, one at a time, until incorporated, then beat in rum and lime zest. Scrape the sides of the bowl with a rubber spatula.
  • On low speed, beat in half of the flour mixture until smooth, then beat in the sour cream, scraping down the sides of the bowl as needed. Beat in remaining flour just until incorporated.
  • Scrape batter into prepared pan. Scatter cooled pineapple evenly across the surface of the cake. Top with ginger crumb mixture.
  • Bake until the center of the cake springs back when lightly touched and a toothpick inserted in the center comes out with just a few crumbs, 45 to 60 minutes. Transfer to a wire rack to cool before serving.

CRUSHED PINEAPPLE COFFEE CAKE



Crushed Pineapple Coffee Cake image

Had this at a church function awhile back....found it to be very good and tasty...even hubby liked it and he is not much for pineapple.....

Provided by Nutmeg74

Categories     Breads

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 10

1/4 lb butter or 1/4 lb margarine
1 cup sugar
2 cups flour
2 teaspoons baking powder
1 egg
1 cup milk
15 ounces crushed pineapple, drained
1 cup flour
1 cup brown sugar
1/4 lb butter or 1/4 lb margarine

Steps:

  • Cream sugar with butter.
  • Sift flour and baking powder.
  • Add to creamed mixture alternately with egg/milk mixture. (place egg in cup and add milk to make 1 cup).
  • Spread in 9x13 pan.
  • Cover with well-drained pineapple.
  • Mix topping ingredients till crumbly and sprinkle over pineapple.
  • Bake at 350° for 1 hour.

Nutrition Facts : Calories 424.2, Fat 16.8, SaturatedFat 10.4, Cholesterol 59, Sodium 217.7, Carbohydrate 65.2, Fiber 1.1, Sugar 39.6, Protein 4.8

BISQUICK PINEAPPLE UPSIDE DOWN CAKE



Bisquick Pineapple Upside Down Cake image

Be a winner with your family! Bake a classic Bisquick® dessert created in the '50s and still loved today.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 8

Number Of Ingredients 11

1/4 cup butter or margarine
1/4 cup packed brown sugar
1 can (8 oz) pineapple slices, drained, cut in half
2 tablespoons chopped pecans, if desired
Maraschino cherries, if desired
1 1/2 cups Original Bisquick™ mix
1/2 cup granulated sugar
1/2 cup milk or water
2 tablespoons vegetable oil
1 teaspoon vanilla
1 egg

Steps:

  • Heat oven to 350°F. In 9-inch round pan or 8-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices in single layer over sugar mixture. Sprinkle with pecans. Place cherry in center of each pineapple slice (cherries with stems can be added after baking).
  • In large bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Cool at least 10 minutes before serving. Store loosely covered.

Nutrition Facts : Calories 280, Carbohydrate 38 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 25 g, TransFat 1 g

Tips:

  • Use fresh pineapple: Fresh pineapple gives the cake a more intense flavor and a better texture. If you don't have fresh pineapple, you can use canned pineapple, but be sure to drain it well.
  • Don't overmix the batter: Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
  • Use a bundt pan: A bundt pan gives the cake a classic shape and helps to ensure that it cooks evenly.
  • Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to tell if the cake is done.
  • Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.

Conclusion:

Pineapple crumb cake is a delicious and easy-to-make cake that is perfect for any occasion. With its moist and fluffy texture, sweet and tangy pineapple flavor, and crunchy crumb topping, this cake is sure to be a hit. So next time you're looking for a special treat, give pineapple crumb cake a try!

Related Topics