Real Recipes From Real Home Cooks ®

pineapple crumb cake

(2 ratings)
Recipe by
Jo Dee
Turnersville, NJ

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.

(2 ratings)
yield 8 serving(s)
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For pineapple crumb cake

  • 1/2 c
  • 1/2 c
    packed light brown sugar
  • 1/2 tsp
  • 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
  • 1/3 c
    vegetable oil
  • 4 tsp
  • 1 c
    powdered sugar

How To Make pineapple crumb cake

  • 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.