Description
This Pineapple Crumb Cake is a moist and flavorful dessert combining the tropical sweetness of crushed pineapple with a tender pineapple-flavored cake base topped with a buttery pecan crumble and finished with a smooth pineapple glaze. Perfect for gatherings or as a delightful treat any day.
Ingredients
Scale
Cake
- 1 – 20 oz can crushed pineapple, drained
- 1 box pineapple cake mix
- 3 large eggs
- â…“ cup canola oil
Crumb Topping
- ½ cup light brown sugar
- ¼ cup unsalted butter, softened
- 1 cup pecans, chopped
- ½ cup all-purpose flour
Glaze
- 1 cup powdered sugar
- 3 tablespoons milk
- 3 teaspoons pineapple juice
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and thoroughly spray a 9×13 inch baking dish with non-stick baking spray to prevent sticking.
- Make the Crumble Topping: In a medium bowl, combine the light brown sugar, all-purpose flour, and softened butter. Use your fingers to rub the ingredients together until the mixture resembles coarse crumbs.
- Add Pecans to Crumble: Stir in the chopped pecans evenly into the crumb mixture, ensuring they are well distributed.
- Prepare Cake Batter: In a large mixing bowl, combine the drained crushed pineapple, pineapple cake mix, eggs, and canola oil. Mix thoroughly until you get a smooth, consistent batter.
- Assemble the Cake: Pour the prepared batter evenly into the greased 9×13 baking dish. Then sprinkle the pecan crumble topping evenly over the batter.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool completely in the pan for even slicing and to allow the topping to set.
- Prepare the Glaze: While the cake cools, whisk together powdered sugar, milk, and pineapple juice in a small bowl until smooth and well combined.
- Glaze and Serve: Drizzle the pineapple glaze over the cooled cake evenly. Slice into 9 or more pieces and serve.
Notes
- Make sure to drain the crushed pineapple well to avoid a soggy cake.
- Use fresh or toasted pecans for enhanced flavor and crunch.
- Allow the cake to cool completely before glazing to prevent the glaze from melting.
- You can substitute canola oil with vegetable oil or melted coconut oil.
- Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.
