SUMMER PINEAPPLE CRUMBLE CAKE
Summer is the perfect time for a light and refreshing dessert. One treat that truly embodies the flavors of the season is the Summer Pineapple Crumble Cake. This delightful cake combines moist layers of pineapple goodness with a crunchy crumble topping, making it a fantastic dessert for gatherings or a sweet way to cool down on a warm day. Perfectly sweet and wonderfully tropical, this cake will make you feel like you’re on a sunny beach, even if you’re just at home.
Why Make This Recipe
Why should you try making this Summer Pineapple Crumble Cake? First, it’s easy to prepare, even if you’re new to baking. The combination of fresh pineapple and creamy filling gives it a unique taste that’s sure to impress your family and friends. Plus, it’s a fun recipe to make together with kids or loved ones! This cake is not only delicious but also a feast for the eyes with its beautiful layers and toppings. It’s perfect for parties, potlucks, or just as a sweet treat to enjoy during the summer months.
How to Make Summer Pineapple Crumble Cake
Making this delightful cake is simple and fun. Here’s how to do it step-by-step:
Ingredients:
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- ¾ cup crushed pineapple (drained)
- 1 tsp vanilla extract
- 1½ cups heavy cream
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
- 1 cup pineapple puree or finely blended pineapple
- 1 cup crushed graham crackers or digestive biscuits
- ¼ cup melted butter
- 1 tbsp brown sugar
- Pineapple chunks or slices for garnish
- Crumbled cake pieces or yellow sprinkles for garnish
- Optional: mint sprigs or herbs
Directions:
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
- Cream the butter and sugar together in a large bowl until it’s light and fluffy. Then, add the eggs one by one. Mix in the sour cream, crushed pineapple, and vanilla.
- Gradually add the dry ingredients to the wet mixture, mixing gently. Be careful not to overmix. Divide this batter evenly between the prepared pans and bake for 20–25 minutes. Once done, let the cakes cool completely.
- While the cakes are cooling, prepare the filling. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Gently fold in the pineapple puree. Chill this mixture until you’re ready to use it.
- To make the crumb layer, combine crushed graham crackers, melted butter, and brown sugar. Press this mixture onto the bottom edge of a cake board or use it as a crumb coat base layer.
- Now it’s time to layer the cake! Start with a cake layer, then spread a layer of pineapple cream. Repeat this until all layers are used. Lightly frost the outside for a semi-naked look.
- Decorate the top with pineapple chunks, crumbled cake, and optional mint or edible leaves for a tropical finish.
- Chill the completed cake for 1 hour before slicing it. This helps improve the texture and flavor.
How to Serve Summer Pineapple Crumble Cake
Serve your Summer Pineapple Crumble Cake chilled. Slice it into pieces and enjoy it as a dessert after dinner, or serve it at a summer gathering. The cake pairs nicely with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
How to Store Summer Pineapple Crumble Cake
Store any leftover cake in an airtight container in the refrigerator. This will keep it fresh for up to 3-4 days. If you want to store it for a longer period, consider freezing individual slices. Just make sure to wrap them well to prevent freezer burn.
Tips to Make Summer Pineapple Crumble Cake
- Make sure your butter is at room temperature for easier mixing.
- Be gentle when folding in the pineapple puree to maintain the fluffiness of the cream.
- If you want to add more flavor, try mixing in shredded coconut into the batter or the filling.
- For a refreshing twist, you can add a squeeze of lime juice to the batter or filling.
Variation
You can change this recipe by using other fruits instead of pineapple. Try mango or peach for a different flavor. Additionally, you can experiment with different types of cookies for the crumble base, like crushed vanilla wafers or even chocolate cookies for a unique twist!
FAQs
Q: Can I use fresh pineapple instead of canned?
A: Yes, fresh pineapple works great! Just make sure to drain it well to avoid excess moisture in the cake.
Q: How long does it take to make this cake?
A: The total time to make the Summer Pineapple Crumble Cake is about 2 to 2.5 hours, including baking and cooling time.
Q: Can I make this cake ahead of time?
A: Absolutely! You can make it a day in advance. Just store it in the fridge and let it chill overnight for the best texture and flavor.
Enjoy making and sharing this Summer Pineapple Crumble Cake with your loved ones! It’s sure to be a hit at any summer event.
