Cherry-Pineapple Crumb Cake
A moist, flavorful crumb cake bursting with cherry and pineapple goodness, topped with crunchy pecans—perfect for dessert, brunch, or special gatherings with a sweet tooth.
Ingredients
Instructions
- Preheat oven to 350°F.
- Use a 9 x 13 x 2-inch cake pan and spray it with Pam.
- Pour the cherry pie filling evenly into the prepared pan.
- Drain the crushed pineapple and spread it over the cherry filling.
- Sprinkle the cherry cake mix evenly over the fruit mixture.
- Cut the stick of butter into small pieces and evenly distribute over the cake mix.
- Sprinkle crushed pecans on top of the entire mixture.
- Bake in the preheated oven for approximately 40 minutes or until golden brown and cooked through.
Tips & Substitutions
For an extra flavor twist, consider adding a splash of almond extract to the cherry pie filling. If you're looking for a gluten-free option, substitute the cherry cake mix with a gluten-free cake mix. You can also use walnuts or hazelnuts instead of pecans for a different nutty flavor. For a more moist cake, try adding a layer of shredded coconut over the fruit before the cake mix.
Serving Suggestions
This Cherry-Pineapple Crumb Cake is delightful on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with coffee for a perfect brunch dish. For a charming dessert spread, consider serving alongside Aunt Ann's Shortbread Cookies and a slice of Jolly Old St. Nick Cake.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave individual portions for about 30 seconds or until warm. Alternatively, you can reheat the whole cake in a preheated oven at 350°F for about 10-15 minutes for a freshly baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry-Pineapple Crumb Cake contains roughly 422 calories, with 5g protein, 29g carbohydrates, and 34g fat. It is a good source of dietary fiber (14% of the Daily Value) and protein (10% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cherries and pineapple instead of canned?
Yes, you can use fresh cherries and pineapple for a more natural flavor. Just make sure to pit and slice the cherries and chop the fresh pineapple into small pieces. Adjust the sweetness as needed since fresh fruits can vary in sweetness compared to canned.
What can I serve with this cake?
This cake is versatile and can be served as a dessert or a sweet brunch item. Pair it with coffee or tea, or serve it warm with vanilla ice cream. It also goes well with a fruit salad for a refreshing contrast.
How do I know when the cake is done baking?
The cake is done when it turns golden brown on top and a toothpick inserted into the center comes out clean. Keep an eye on it during the last few minutes of baking to prevent over-browning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).