Easy Pineapple Crumb Cake

Easy Pineapple Crumb Cake

Easy Pineapple Crumb Cake


For the crumb topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup butter, softened to room temp.
  • 1/2 cup chopped pecans

For the cake:

  • 1 (20 oz) can crushed pineapple (do not drain), divided use
  • 1 box lemon cake mix
  • 3 eggs
  • 1/3 cup vegetable oil

For the icing:

  • 1 cup powdered sugar
  • 2 tbsp. milk
  • 4 tsp. reserved pineapple juice


  • Preheat oven to 350f degrees. Spray a 9″ x 13″ baking dish with nonstick cooking spray.

Make the crumble topping:

  • In a small bowl, combine flour, brown sugar and butter using a fork. You want to end up with it fully mixed and you should have small crumbles.
  • Then, stir in chopped pecans. Set aside.

Prepare the cake:

  • First, open up the can of crushed pineapple and set aside 4 teaspoons of pineapple juice to use for the icing later.
  • In a large bowl, combine the crushed pineapple (with the rest of the juices), lemon cake mix, eggs and oil. Mix for about 2 minutes using an electric mixer.
  • Pour cake mix into prepared baking dish. Sprinkle crumb mixture evenly over the top of the cake batter.
  • Bake for about 35-38 minutes (until it bounces back to the touch or an inserted toothpick comes out clean.)  Allow the cake to cool completely.

Making the icing:

  •  In a small bowl, whisk together the powdered sugar, milk and pineapple juice. Whisk until smooth.
  • Drizzle the icing all over the cake. Slice and serve.

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