Pineapple Sheet Cake with Crumble Topping
Indulge in the tropical flavors of this Pineapple Sheet Cake with Crumble Topping. This moist and fruity dessert recipe is perfect for any occasion, from picnics to potlucks.
Servings 15 -20
Calories 178kcal
Equipment
Ingredients
For the Topping
- ½ cup all-purpose flour plain flour
- ½ cup light brown sugar
- ¼ cup unsalted butter softened
- 1 cup chopped pecans
For the Cake
- 1 20-oz/567g can crushed pineapple
- 1 15.25-oz/432g box pineapple cake mix
- 3 large eggs
- ⅓ cup canola or vegetable oil
For the Icing
- 1 cup powdered sugar icing sugar
- 3 Tbsp whole milk
- 3 tsp pineapple juice
Instructions
- Preheat oven to 350°F/180°C/Gas 4. Grease a 9x13-inch baking dish with baking spray and set it aside.
- Place the brown sugar, white sugar, and butter into a medium mixing bowl. Use your fingers to rub the ingredients together to create a crumble topping. Mix in the chopped pecans.
- Place the crushed pineapple, cake mix, eggs, and oil into a large mixing bowl, and mix to combine. Pour the batter into the greased baking dish and sprinkle the crumble on top.
- Bake in the oven for 35-45 minutes or until a toothpick inserted into the middle of the cake comes out clean. Place the baking dish on a wire rack to cool.
- Whisk the powdered sugar, milk, and pineapple juice together in a small bowl until combined.
- Drizzle the icing over the cooled cake. Serve and enjoy!
Nutrition
Serving: 1 | Calories: 178kcal | Carbohydrates: 18g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 36mg | Sodium: 32mg | Fiber: 1g | Sugar: 12g