In all my years of baking and blogging, I have somehow never shared a pineapple recipe with you. Sure, there have been a few HummingbirdCakevariations 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.
18 Comments on “Pineapple Crumb Cake”
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! 🙂
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.
Sounds good!!!! Will try it!!!! Caroline
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?
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.
Thanks for your reply. My lucky workmates are getting this the day after tomorrow 🙂
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!
OMG this looks insanely good!!
Love this idea! I’ve been eating pineapple like crazy so baking with it sounds amazing!
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!
Hi, Nancy. A 9×13 would be too big. Try a 9-inch square pan or another type of 10-inch round pan.
i don’t have dark corn syrup. can i substitute anything for it?
Hi, Nicole. Light corn syrup or golden syrup will work.
thanks! going to make it right now 🙂
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.
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!!!!!
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?
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.