Best 4 Pineapple Crunch Cake Recipes

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In the realm of delectable treats, pineapple crunch cake stands tall as a masterpiece of flavors and textures. Picture a golden sponge cake infused with the tangy sweetness of pineapple, topped with a luscious layer of creamy, buttery crunch that shatters with every bite. This tantalizing dessert is a symphony of flavors and sensations, perfect for any occasion that calls for a touch of sweetness and indulgence. Whether you're a seasoned baker or a novice in the kitchen, let us guide you through the art of creating this delectable pineapple crunch cake, transforming your kitchen into a haven of aromas and flavors.

Check out the recipes below so you can choose the best recipe for yourself!

EASY PINEAPPLE BLUEBERRY CRUNCH DUMP CAKE



Easy Pineapple Blueberry Crunch Dump Cake image

Make and share this Easy Pineapple Blueberry Crunch Dump Cake recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 6

1 (20 ounce) can crushed pineapple (undrained)
1 (18 1/4 ounce) package yellow cake mix
3 cups blueberries (fresh or frozen)
1/2 cup sugar
1/2 cup butter, melted (no subs, can use more sugar if desired)
1 1/2 cups chopped pecans or 1 1/2 cups walnuts

Steps:

  • Set oven to 350 degrees F.
  • Grease a 13 x 9-inch baking dish.
  • Spread the pineapple with the juice on the bottom of the baking dish, then sprinkle the cake mix on top of the pineapple.
  • Sprinkle the blueberries then sugar.
  • Drizzle the melted butter over the blueberries and sugar.
  • Top with chopped nuts.
  • Bake for about 45 minutes, or until bubbly.

PINEAPPLE CRUNCH CAKE



Pineapple Crunch Cake image

Pairs well with Gallo Family Vineyards Moscato.

Provided by Taste of Home

Time 50m

Yield 12 servings.

Number Of Ingredients 12

2 cups all-purpose flour
1-1/2 cups sugar
1/4 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 can (20 ounces) crushed pineapple, undrained
1 cup chopped walnuts
ICING:
2/3 cup sugar
1/2 cup butter
1/4 cup milk
1/2 cup flaked coconut, optional

Steps:

  • In a large bowl, combine flour, sugar, brown sugar, baking soda and salt. Stir in pineapple and walnuts. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35 minutes or until a toothpick inserted near the center comes out clean. Cool 5 minutes on a wire rack., For icing, combine sugar, butter and milk in a small saucepan over medium-high heat. Bring to a boil and boil for 2 minutes. Pour over warm cake. Sprinkle with coconut if desired.

Nutrition Facts :

PINEAPPLE CRUNCH CAKE RECIPE - (4.3/5)



Pineapple Crunch Cake Recipe - (4.3/5) image

Provided by Crick

Number Of Ingredients 25

CAKE:
1 1/2 cups canned pineapple tidbits, thoroughly drained
2 cups cake flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup sour cream
1 tablespoon pure vanilla extract
2 large eggs
1 stick unsalted butter cut into small pcs
CRUNCH TOPPING:
1/3 cup brown sugar
1/2 cup all purpose flour
1/2 cup coconut flakes
1/2 cup macadamia nuts or pecans, chopped
4 tablespoons butter, cut into small pieces
WARM CARAMEL SAUCE:
1 1/2 cups heavy cream
4 tablespoons unsalted butter
2 cups brown sugar
1/4 teaspoon salt
2 tablespoons water
2 teaspoons pure vanilla extract

Steps:

  • The Cake: Place drained pineapple on a plate and pat the pineapple pieces dry and set aside. In the bowl of an electric mixer, combine the flour, sugar, baking powder, baking soda, salt and nutmeg. Mix on low for one minute. Add the butter pieces and continue to mix on low until the mixture resembles sand. In a small bowl whisk together the eggs , sour cream and vanilla. Pour the wet ingredients into the dry mixture and mix on low until the ingredients are just combined. Increase speed to medium high and mix for 1-1/2 minutes or until smooth. Fold the pineapple into the batter. Spoon the batter into the prepared baking dish and smooth batter with the back of a spoon. Sprinkle crunch topping over all. Bake the cake for 50 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean. After 30 minutes of baking, cover the top of cake loosely with a piece of aluminum foil to help prevent the top of the cake from browning too much. Serve topped with warm caramel sauce. The Crunch topping: Combine all ingredients in a mixing bowl and gently mix the butter into the dry ingredients Warm Caramel Sauce: In a medium size, heavy-bottom saucepan, combine the heavy cream, butter, brown sugar, salt and water. Place pan over medium heat and continue to stir until the sugar is dissolved and the mixture comes to a boil. Reduce the heat to low and simmer for 5 minutes. Remove the pan from the heat and stir in the vanilla. Continue to stir vigorously until the sauce is smooth. Serve sauce warm. To store sauce allow it to cool completely and store in an air tight container in the refrigerator for up to one week.

~ PINEAPPLE - NUT CRUNCH COFFEE CAKE ~



~ Pineapple - Nut Crunch Coffee Cake ~ image

My mom used to make this tasty cake a lot for Sunday mornings before Church. It made just the right amount that everyone got a piece. Enjoy!

Provided by Cassie *

Categories     Other Breakfast

Time 35m

Number Of Ingredients 12

1 - 20 oz well drained, crushed pineapple
NUT CRUMBLE
1/3 c flour
1/4 c packed, brown sugar
1/2 tsp cinnamon
1/4 c cold butter
1/2 c pecans
BATTER
1/2 c evaporated milk
1/4 c water
1/2 c sugar
1 1/2 c bisquick

Steps:

  • 1. Preheat oven to 400 degree F. Spray an 8 x 8 baking dish or pan with nonstick cooking spray. Set aside. For the crumb mixture: I like to use my processor for crumble - mix flour, brown sugar and cinnamon. Add butter and pulse about 10 times, then add nuts and pulse another 5 - 7 times until nuts are chopped. If using a bowl, combine flour, cinnamon and brown sugar, work in the butter until crumbly, then fold in nuts.
  • 2. In a medium bowl, add the water and milk, mix then whisk in the sugar and Bisquick until smooth. Spread half the Bisquick mixture into the bottom of prepared dish. Sprinkle evenly with half the crumble mixture and then sprinkle evenly with the drained pineapple.
  • 3. Spread remaining batter over the pineapple and then sprinkle the remaining crumble over the batter. Bake for 25 minutes or until pick comes out clean.
  • 4. Enjoy!

Tips:

  • For a richer flavor, use brown sugar instead of granulated sugar.
  • Add a teaspoon of vanilla extract or almond extract to the batter for extra flavor.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
  • To make sure the cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
  • Let the cake cool completely before frosting it. This will help the frosting to set properly.

Conclusion:

Pineapple Crunch Cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and flavorful cake layers, crunchy topping, and sweet glaze, this cake is sure to be a hit with everyone. Whether you're serving it at a party or enjoying it as a special treat, Pineapple Crunch Cake is sure to satisfy your sweet tooth.

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