Home » cakes » fruit cakes » Pineapple Crumb Cake
May 15, 2014 (updated Mar 10, 2022) by Jennifer McHenry //
18 Comments
In all my years of baking and blogging, I have somehow never shared a pineapple recipe with you. Sure, there have been a few Hummingbird Cake variations with some pineapple present. But, we’re talking about dessert that’s all about pineapple.
Recently, a BoB follower on Facebook asked me for a pineapple cake recipe. When I realized that I didn’t have one ready to share, I knew that I had to remedy that as soon as possible. Then, as luck would have it, I happened upon a recipe that sounded just perfect.
Now I’m going to attempt to tell you all the reasons why this cake is so, so good. I’m sure I won’t be able to get to all of them, but we’ll at least hit the high points.
First of all, it’s one of those magical one-layer cakes that I love. No stacking layers, no frosting. Then, there’s the plus of making it all with just a couple of bowls and one skillet.
Unlike a lot of pineapple cakes, there’s no upside-down aspect. After the pineapple rings are caramelized a bit in the skillet, they go right on top of the cake and are covered with a lovely crumb topping. And, as if all that weren’t enough, there’s a glorious caramel-y glaze to go on top. There’s a bit of lemon in that glaze that makes it work so well with the sweet, tart pineapple on the cake.
This isn’t what I’d call a pretty cake. It’s a bit more… rustic. It’s bumpy and uneven and gooey and sticky. And it’s absolutely delicious! I have to say that I’m not the biggest fan of pineapple, but I am a huge fan of this cake. As soon as I took my first bite, I was completely smitten. And, Quinn promptly added this cake to his favorites list, saying that he’d never turn down a slice of it.
Get the Recipe:
Pineapple Crumb Cake
Yield8 to 10 servings
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Caramelized pineapple and a sticky glaze make this Pineapple Crumb Cake irresistible!
Ingredients
For the topping:
- 1/3 cup all-purpose flour
- 1/4 cup packed dark brown sugar
- 2 tablespoons unsalted butter, softened
- pinch salt
For the cake:
- 2 teaspoons canola oil
- 8 fresh pineapple rings, 1/2-inch thick
- 1 & 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 3/4 cup milk
- 1/2 teaspoon vanilla extract
- 3 large egg yolks
For the glaze:
- 1/4 cup packed dark brown sugar
- 1 tablespoon dark corn syrup
- 1 tablespoon unsalted butter
- 1 tablespoon fresh lemon juice
- pinch salt
Instructions
To make the topping:
- Place flour, brown sugar, butter, and salt in a small bowl. Use a fork or your fingers to combine until mixture is crumbly.
- Cover and refrigerate.
To make the cake:
- Heat canola oil in a 10-inch cast-iron skillet over medium-high heat.
- Add 4 pineapple rings to the skillet. Cook until lightly browned on each side (about 1 minute per side). Remove pineapple and repeat with remaining 4 pineapple rings.
- Allow skillet to cool for 15-20 minutes. Then, use a paper towel to wipe skillet.
- Preheat oven to 350°.
- In a large bowl, combine flour, sugar, baking powder, and salt.
- Add butter. Using an electric mixer on medium speed, beat until combined. Add milk and vanilla, and beat at low speed until combined.
- Increase mixer speed to high and continue beating for 2 minutes.
- Reduce mixer speed to low. Add egg yolks, one at a time, mixing well after each addition.
- Transfer batter to cooled skillet. Arrange pineapple rings over batter, overlapping as needed. Sprinkle with topping.
- Bake 35 to 40 minutes, or until cake is golden brown.
To make the glaze:
- Place brown sugar, corn syrup, butter, lemon juice, and salt in a small saucepan.
- Cook over medium heat, stirring frequently, until mixture simmers. Continue cooking for another minute until mixture is smooth.
- Drizzle glaze over cake.
Notes
cakes, fruit cakes, one-layer cakes
18 Comments »
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Linda May 15, 2014 @ 1:57 pm Reply
Unlike you I am a huge fan of pineapple–particularly fresh pineapple. This looks wonderful and I can’t wait to make it…bumpy look and all! 🙂
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VHS May 15, 2014 @ 3:37 pm Reply
I currently have 6 fresh pineapples in my fridge. I usually just cut and freeze for smoothies. I am off to the kitchen to try this.
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Caroline Dodd May 16, 2014 @ 5:27 pm Reply
Sounds good!!!! Will try it!!!! Caroline
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Lynne May 17, 2014 @ 1:15 am Reply
This looks absolutely delicious and I would love to bake it for my work colleagues who have been very supportive during recent sad times. Can I just ask please:
1) what size skillet you use because I will have to use a cake tin for the oven part, and
2)is this a cake that can be made ahead and eaten cold, or does it need to be eaten while still warm?
Thanks 🙂-
Jennifer McHenry May 17, 2014 @ 11:25 am Reply
Hi, Lynne. I used a 10-inch skillet. The cake doesn’t have to be served warm. It will keep and serve well for a couple of days.
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Lynne May 20, 2014 @ 4:40 am Reply
Thanks for your reply. My lucky workmates are getting this the day after tomorrow 🙂
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Joanne May 19, 2014 @ 4:37 pm Reply
I somehow never think to put pineapple in the limelight either, even though it’s one of my favorite fruits! What a lovely cake! I definitely see myself making this in the near future!
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sara May 20, 2014 @ 3:35 pm Reply
OMG this looks insanely good!!
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Laura Dembowski May 22, 2014 @ 8:41 am Reply
Love this idea! I’ve been eating pineapple like crazy so baking with it sounds amazing!
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Nancee Stewart June 14, 2014 @ 12:43 am Reply
Can you make the pineapple crumb cake in a glass 13 x 9 pan, instead of an iron skillet (of which I do not have)??
The cake looks and sounds yummy, and I want to try it if I can us the 13×9 pan! Thanks and happy baking!-
Jennifer McHenry June 14, 2014 @ 10:18 am Reply
Hi, Nancy. A 9×13 would be too big. Try a 9-inch square pan or another type of 10-inch round pan.
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nicole August 30, 2014 @ 12:38 pm Reply
i don’t have dark corn syrup. can i substitute anything for it?
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Jennifer McHenry August 30, 2014 @ 1:36 pm Reply
Hi, Nicole. Light corn syrup or golden syrup will work.
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nicole August 30, 2014 @ 3:04 pm Reply
thanks! going to make it right now 🙂
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Chad January 31, 2015 @ 11:48 pm Reply
I really enjoyed making this cake. I used canned pineapple rings, but they still caramelized nicely. My cast iron pan is larger, about 10 inches I think, so the cake only took about 25-30 minutes to bake. Overall, this was a nice change up for a dessert. If I make it again, I would add crushed pineapple to the cake and make just a bit more glaze. I really love the butteriness of the cake.
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adrienne September 12, 2016 @ 8:51 pm Reply
I made this for my husbands birthday and it was a HUGE SUCCESS!!! Everyone LOVED it (even the kids). My only complaint is…there wasn’t any leftovers for breakfast the next morning!!!!!
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Cari May 7, 2022 @ 5:07 pm Reply
Hi Jennifer,
I’m currently making this for the second time. It’s delicious! Just a quick question I’ve wondered about…
When do yo put glaze on? Do you drizzle on straight out of the oven, or wait til it cools a bit?
Please advise.
Thanks,-
Jennifer McHenry May 9, 2022 @ 10:41 am Reply
Hi, Cari! I’m so glad you enjoy the cake! I usually add the glaze while the cake is warm, not hot. You could also wait to add the glaze until serving.
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