Pineapple Crumb Cake
A delightful pineapple crumb cake featuring a moist, tender base topped with a crunchy crumb topping, perfect for brunch or dessert gatherings, appealing to fruit and crumb lovers.
Ingredients
Instructions
- Mix the graham cracker crumbs, egg yolks, sugar, milk, salad oil or shortening, and baking powder together until well combined.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter.
- Pour the mixture into a greased long pan.
- Bake in a 350°F oven for 40 to 45 minutes until golden and cooked through.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the batter. If graham cracker crumbs are unavailable, crushed digestive biscuits can serve as a great substitute. Ensure the egg whites are at room temperature before beating for better volume. Be careful not to overmix when folding in the egg whites to maintain the cake's light texture.
Serving Suggestions
Serve the Pineapple Crumb Cake warm or at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a fresh fruit salad or a slice of Lemon Chiffon Dessert for a refreshing contrast. This cake is also a delightful choice for brunch or afternoon tea.
Storage & Reheating
Store leftover Pineapple Crumb Cake in an airtight container in the refrigerator for up to three days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and then aluminum foil for up to two months. To reheat, thaw in the refrigerator overnight, then warm in the oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Crumb Cake contains roughly 917 calories, with 26g protein, 14g carbohydrates, and 86g fat. It is an excellent source of protein (51% of the Daily Value), calcium (31% of the Daily Value), and iron (26% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1331mg per serving (58% of the Daily Value).
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 pineapple instead of canned for this recipe?
Yes, you can use fresh pineapple, but be sure to finely chop it and drain any excess juice to avoid making the batter too wet. This will help maintain the cake's texture while still providing that delicious pineapple flavor.
What can I substitute for milk if I need a dairy-free option?
You can substitute almond milk, coconut milk, or any other non-dairy milk for the regular milk in this recipe. Just ensure that the non-dairy milk is unsweetened to keep the sweetness balanced.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If there is wet batter on the toothpick, continue baking for a few more minutes and check again.
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).