Upside down meets coffee cake in this light and delicious dessert! My family is a dessert family. I grew up having dessert almost every night, and I still feel incomplete without some type of sweet at the end of the day. It doesn’t have to be overly rich and decadent, which is why my easy pineapple crumble cake is so perfect. This treat is a delicious combination of upside-down cake and crumble coffee cake. I especially love this dessert during the summer, because of the light and tangy flavor. It’s simple to make, using boxed cake mix and canned pineapple, but it tastes like a moist and delicious bakery dessert.
Belle’s Easy Pineapple Crumble Cake
½ box yellow cake mix
1 egg
1 cup crushed pineapple
Topping:
4 tablespoons butter
¼ cup flour
¼ cup brown sugar
¼ teaspoon cinnamon
¼ teaspoon nutmeg
1/3 cup crushed walnuts or pecans
½ cup rolled oats
Whipped cream for serving
Mix together the cake mix, egg, and pineapple until the mixture is smooth. Pour batter into a greased pie plate. Make the topping by placing the butter, flour, sugar, cinnamon, nutmeg, and nuts in a food processor. Blend until it is the consistency of wet sand. Add the oats and pulse a few times, just to mix. Place this in an even layer on top of the cake batter (do not mix it in) and bake at 350 degrees for about 25-30 minutes or until top is browned and a toothpick comes out clean. Serve with a dollop of whipped cream, if desired.
