SUMMER PINEAPPLE CRUMBLE CAKE
Summer is a wonderful time for refreshing desserts, and the Summer Pineapple Crumble Cake is the perfect treat to brighten up any sunny day. With its light and fluffy layers, delicious crushed pineapple, and a creamy filling, this cake captures the tropical flavors of summer in every bite. It’s a delightful dessert that is easy to make and even easier to enjoy!
Why Make This Recipe
There are many reasons to love the Summer Pineapple Crumble Cake. First, it beautifully combines the sweetness of pineapple with a creamy, dreamy filling, making it a standout dessert at picnics, parties, or any gathering. Second, this cake is easy to prepare, making it suitable for both beginner and experienced bakers. Lastly, it is incredibly versatile—you can customize it with your favorite fruits or garnishes. Everyone will love this cake, and it is sure to impress your family and friends!
How to Make Summer Pineapple Crumble Cake
Follow these simple steps to create the Summer Pineapple Crumble Cake.
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 3/4 cup crushed pineapple (drained)
- 1 tsp vanilla extract
- 1 1/2 cups heavy cream
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract (for filling)
- 1 cup pineapple puree or finely blended pineapple
- 1 cup crushed graham crackers or digestive biscuits
- 1/4 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 (for garnish)
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.
- In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then, mix in the sour cream, crushed pineapple, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture. Be careful not to overmix. Divide the batter evenly among the prepared pans and bake for 20–25 minutes. Allow the cakes to cool completely.
- For the filling, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Gently fold in the pineapple puree. Chill until you’re ready to use it.
- In a bowl, combine the 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 add a layer of pineapple cream, and repeat. Lightly frost the outside of the cake for a semi-naked look.
- Top the cake with pineapple chunks, crumbled cake, and optional mint or edible leaves for a tropical finish.
- Chill the cake for 1 hour before slicing it for the best texture.
How to Serve Summer Pineapple Crumble Cake
Serve the Summer Pineapple Crumble Cake chilled for a refreshing dessert. A slice pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also add extra pineapple chunks on the side for a tropical touch.
How to Store Summer Pineapple Crumble Cake
Store any leftovers in an airtight container in the refrigerator. The cake will stay fresh for up to 3 days. If you want to keep it longer, you can freeze the cake for up to a month. Just make sure it’s well-wrapped!
Tips to Make Summer Pineapple Crumble Cake
- Ensure your butter is at room temperature for better mixing and a smoother batter.
- Use freshly crushed pineapple for the best flavor, but make sure to drain it well to prevent excess moisture in the cake.
- For more texture, consider adding chopped nuts or toasted coconut layers between the cake layers.
Variation
You can customize your Summer Pineapple Crumble Cake by adding other fruits like mango, peach, or berries for a mixed fruit filling. You could also switch the crushed graham crackers for crushed peanuts or cookies for a different flavor profile. Experiment and have fun!
FAQs
1. Can I make this cake ahead of time?
Yes, you can make the cakes a day ahead and store them in the fridge. Just assemble the cake and add the filling when you are ready to serve.
2. Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple adds great flavor, but make sure to drain it well before using it.
3. What can I use instead of sour cream?
You can substitute sour cream with plain Greek yogurt for a similar creaminess and tangy flavor.
Enjoy making your Summer Pineapple Crumble Cake, and embrace the delicious flavors of summer!
