When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
Submit Your Favorite Recipes

Receive New Recipes and the Weekly Letter

Cheesecake Recipes

Coffee Cake Recipes

Bundt Cake Recipes

Cakes with Fruit

Chocolate Recipes

Cake Mix Recipes

Herman Recipes

Spice Cake Recipes

Frosting and Fillings

Pound Cake Recipes

All Time Favorite Recipes

No-Bake Cake Recipes

Angel Food Recipes

Ice Cream Recipes

Sponge Cakes Recipes

Torte Recipes

Holiday Recipes

Cupcake Recipes


Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Pineapple Crumb Cake Recipe

Pineapple Crumb Cake Recipe

Pineapple cake works for all the right reasons. The dough isn't overly sweet like one from a cake mix batter; store bought cakes have a high ratio of sugar to flour. The pineapple is sweet but tart. Pineapple Crumb Cake has the perfect flavor. The topping is made with sugar, cinnamon and butter, which represents everything that's right in the world.

homemade pineapple crumb cake and homemade hot pads

1 cup Butter, softened to room temperature
1 1/4 cups Sugar
1 Egg
3 Egg yolks
1 tsp Vanilla
2 1/2 cups All-purpose flour
1 tsp Baking powder
1 medium Pineapple (2 pounds)
1/4 tsp Cinnamon

Oven Temp ~ 350°
Baking Time ~ 55 -
Pan Type ~ 10 x 2 inch round Pan

Preheat the oven to 350°. Grease the pan, line bottom with parchment paper.

In a large mixer bowl, beat 1 stick butter and 3/4 cup of sugar until light and fluffy. Add the whole egg and continue beating until well blended. Gradually add the egg yolks, 1 at a time, beating well after each addition. Beat in the vanilla.

Sift together 1 1/4 cups of the flour, add the baking powder. Stir into the butter mixture. Turn the batter into the prepared pan and spread evenly.

Cut the skin and eyes from the pineapple. Quarter and core the pineapple. Cut the quarters crosswise into 1/2 inch thick slices. Layer the slices in concentric circles on top of the batter, overlapping slightly and leaving a margin of about 1 inch around the edge.

In a small saucepan over low heat, melt the remaining 1 stick butter.
Let cool slightly.

In a medium bowl combine the remaining 1/2 cup sugar, 1 1/4 cups flour and the cinnamon. Pour the melted butter over flour mixture and rub together with your fingertips to form coarse pea-size crumbs. Scatter the crumbs evenly over the pineapple and batter.

Bake Pineapple Crumb Cake until a knife inserted in the center comes out clean. Let cool in the pan for 15 minutes.
Turn pineapple cake out onto a plate and remove the paper. Invert back onto a rack to cool.

Serve Pineapple Crumb Cake warm or at room temperature.
9 Servings
Nutrition facts:
Serving Size 200 g
Calories 492
Calories from Fat 206
Total Fat 22.9g 35%
Saturated Fat 13.7g 69%
Cholesterol 142mg 47%
Sodium 157mg 7%
Total Carbohydrates 68.1g 23%
Dietary Fiber 2.4g 10%
Sugars 37.9g
Protein 5.9g
Vitamin A 16% • Vitamin C 80% • Calcium 6% • Iron 12%

E-mail This Pineapple Crumb Cake Recipe to a Friend

User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!