Pineapple Crumb Sheet Cake

This scrumptious and easy pineapple sheet cake recipe is made with canned pineapple with a homemade crumb topping and pineapple icing.

Today we’re going to be making a delicious Pineapple Crumb Sheet Cake!

This is one of my favourite recipes – it’s perfect for a summer party or BBQ. The cake is moist and fluffy, with a sweet pineapple flavor and a lovely crumb topping.

Best of all, it’s really easy to make – you only need about 60 minutes from start to finish. So let’s get started!

What you will like about this Pineapple Crumble Sheet Cake

• Light and fluffy crumb
• Moist and tender cake
• Loaded with pineapple flavour
• Sweet balanced with tang
• Satisfyingly crisp thanks to the layer of pecan studded crumble on top.
• Perfect for enjoying anytime

How to Store Pineapple Crumb Sheet Cake

Pineapple sheet cake can be stored in an airtight container at room temperature. It can be stored up to one week without refrigeration or freezing, should it last that long.

Pineapple sheet cake can also be wrapped in plastic wrap and placed in a zip-lock bag for easy storage in the freezer. It can be stored in the freezer for up to four months.

If you plan on storing Pineapple sheet cake longer than a week, I would recommend freezing it. However, the cake’s texture may become grainy from being frozen and thawed. This is not harmful or dangerous but it does change the taste and texture of the dish.

To eat, simply let it thaw at room temperature before serving.

Pineapple – Use both the crushed pineapple and the juice in the can, do not drain. Reserve 3 tablespoons of juice for the icing.

Cake mix – Use pineapple cake mix for the best results. If you can’t get your hands on it, you can use yellow sheet cake instead and still get a really tasty pineapple flavoured cake.

Eggs – Make sure they are room temperature for the fluffiest cake.

Oil – Any neutral flavoured oil will work. You could also use melted butter here since the pineapple will help keep the cake moist.

Flour – For the crumble, use the scoop and level method.

Brown sugar – Use dark or light brown sugar for the crumble. Pack it when measuring.

Butter – Use softened butter to make the crumble.

Nuts – I used pecans, they work well with pineapple. You can omit if you like or substitute with walnuts.

Looking for More Sheet Cake Recipes?

Check out more of my favourite sheet cakes!

This cinnamon apple cake recipe is sure to become a family favorite! It’s loaded with apples and topped off with a sweet sugar crust.

This Caramel Apple Poke Cake is a perfect autumn dessert recipe! An autumn spiced cake with luscious applie pie filling smothered in a caramel frosting.

One of my favourite doughnut shop treats is the Boston Cream doughnut, this Boston cream poke cake is a delicious way to enjoy all that Boston cream flavour!

How to Make Pineapple Crumb Sheet Cake

Yields: 24 Servings | Prep time: 15 Minutes | Cook time: 45 Minutes

Ingredients:

• 1 – 20oz crushed pineapple
• 1 box pineapple cake mix
• 3 large eggs
• ⅓ Cup canola oil

For the Crumble Topping:

• ½ Cup all-purpose flour
• ½ Cup light brown sugar
• ¼ Cup unsalted butter, softened
• 1 Cup chopped pecans

For the Pineapple icing:

• 1 Cup powdered sugar
• 3 Tablespoons milk
• 3 teaspoons pineapple juice

Directions:

Preheat the oven to 350 degrees Fahrenheit and grease a 9×13-inch baking dish.

In a medium bowl, combine the flour, sugar, and butter using your fingers to create a
crumble topping. Mix in the chopped pecans.

In a large bowl, combine the crushed pineapple, pineapple cake mix, eggs and oil.

Pour the batter into the prepared baking dish and sprinkle the crumble topping on top.

Bake in the oven for 35 – 45 minutes or until a toothpick comes out clean. Set aside to cool.

Using a small bowl, whisk together the powdered sugar, milk, and pineapple juice until combined.

Drizzle the glaze over the cake and serve.

Enjoy!