Best Pineapple Crumb Cake Recipes

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

Ingredients

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.

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

Ingredients

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.