Pineapple Cream Crumb Cake with Vanilla Layers

Introduction

Pineapple cream crumb cake is a dessert that perfectly balances freshness, creaminess, and texture. With its soft vanilla cake layers, light cream cheese filling, juicy pineapple center, and crisp buttery crumble on top, this cake delivers contrast in every bite. Moreover, it is a dessert that feels both indulgent and refreshing, making it ideal for spring and summer gatherings, family celebrations, or make-ahead treats. Thanks to its layered structure, it looks impressive while remaining approachable to prepare at home. In addition, the natural acidity of pineapple cuts through the richness of the cream, resulting in a dessert that never feels too heavy. When chilled, the flavors meld beautifully, making this cake even better the next day.

History and Information About Pineapple Cream Desserts

Pineapple has long been a favorite ingredient in desserts, especially in tropical and American baking traditions. As canned pineapple became widely available in the 20th century, it quickly found its way into cakes, upside-down desserts, and chilled cream-based treats. Pineapple cream desserts became particularly popular because they combine fruit freshness with dairy richness, creating a pleasing contrast of flavors.

Crumb-topped cakes, on the other hand, have roots in European streusel cakes, where buttery crumbs were used to add texture and sweetness. Over time, these two ideas merged into layered cakes that combine soft sponge, creamy fillings, fruit, and crunchy toppings. Pineapple cream crumb cake is a modern expression of this tradition, bringing together comfort, freshness, and visual appeal in one balanced dessert.

Ingredients

For the Vanilla Cake Base

All-purpose flour: 220 g
Granulated sugar: 150 g
Unsalted butter, softened: 120 g
Large eggs, room temperature: 2
Milk: 120 ml
Baking powder: 1 1/2 teaspoons
Salt: 1/4 teaspoon
Vanilla extract: 1 teaspoon

For the Cream Cheese Filling

Full-fat cream cheese, softened: 250 g
Heavy cream, cold: 120 ml
Powdered sugar: 70 g
Vanilla extract: 1 teaspoon

For the Pineapple Layer

Pineapple chunks, fresh or canned: 300 g
Sugar: 1 tablespoon
Lemon juice: 1 teaspoon

For the Crumble Topping

All-purpose flour: 80 g
Brown sugar: 60 g
Cold butter, cubed: 60 g

Preparation

Step 1: Prepare the Baking Pan and Oven

Begin by preheating the oven to 170°C or 340°F. Line a 20 cm or 8-inch square or round cake pan with parchment paper. Proper lining ensures clean removal and even baking.

Step 2: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes pale, light, and fluffy. This step incorporates air into the batter, which is essential for a tender cake texture.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract. At this stage, the batter should be smooth and slightly glossy.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the leavening agents are evenly distributed throughout the cake.

Step 5: Finish the Cake Batter

Add the dry ingredients to the batter in several additions, alternating with the milk. Begin and end with the dry ingredients. Mix gently until just combined to avoid overworking the batter.

Step 6: Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool completely.

Step 7: Slice the Cake

Once fully cooled, carefully slice the cake horizontally into two even layers. This step creates the base for the cream and pineapple filling.

Step 8: Prepare the Cream Cheese Filling

In a bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. In a separate chilled bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture until light and homogeneous.

Step 9: Prepare the Pineapple Layer

Drain the pineapple very thoroughly to remove excess liquid. Place the pineapple chunks in a saucepan with sugar and lemon juice. Simmer gently for about 5 minutes to concentrate the flavor. Remove from heat and allow to cool completely.

Step 10: Make the Crumble Topping

In a bowl, combine the flour, brown sugar, and cold butter cubes. Rub the mixture between your fingers until it forms coarse crumbs. Spread the crumbs on a baking tray and bake at 180°C or 350°F for 10 to 12 minutes, until golden. Let cool completely to maintain crispness.

Assembly

Step 11: Assemble the First Layer

Place the bottom cake layer on a serving plate or cake board. Spread half of the cream cheese filling evenly over the surface, creating a smooth and even layer.

Step 12: Add the Pineapple

Distribute the cooled pineapple chunks evenly over the cream layer. Make sure the pineapple is well spaced to ensure balanced flavor in every slice.

Step 13: Add the Second Cake Layer

Carefully place the second cake layer on top, pressing very gently to secure the layers without pushing out the filling.

Step 14: Finish with Cream and Crumble

Spread the remaining cream cheese filling over the top of the cake. Sprinkle generously with the cooled crumble topping, covering the surface evenly.

Step 15: Chill Before Serving

Refrigerate the assembled cake for at least one hour before slicing. Chilling helps the layers set and ensures clean, sharp slices.

Finishing Touch

For an elegant presentation, add a few extra pineapple chunks on top and concentrate the crumble in the center. A light sprinkle of finely chopped mint or parsley can be added for visual contrast without overpowering the flavors.

Nutritional Information

Pineapple cream crumb cake is a rich yet refreshing dessert. The cake provides carbohydrates for energy, while the cream cheese and cream contribute fats and protein that enhance satiety. Pineapple adds natural sweetness, vitamin C, and acidity that balances the richness. However, due to the butter, sugar, and dairy content, this cake is calorie-dense. Therefore, it is best enjoyed in moderate portions as part of a balanced diet, especially when paired with lighter meals.

FAQ

Can I make this cake ahead of time?

Yes, this cake is ideal for make-ahead preparation. It keeps well in the refrigerator for up to three days, and the flavors improve as it chills.

Can I use canned pineapple?

Yes, canned pineapple works perfectly. Just make sure it is well drained and patted dry to prevent excess moisture.

Why is my cake soggy?

A soggy cake usually results from too much liquid in the pineapple. Always drain and cook the pineapple briefly to reduce moisture.

Can I freeze pineapple cream crumb cake?

Freezing is not recommended once assembled, as the cream filling may change texture. However, the cake layers can be baked and frozen separately.

Can I replace cream cheese with mascarpone?

Yes, mascarpone can be used for a richer and milder filling, although the texture will be slightly softer.

Conclusion

Pineapple cream crumb cake is a dessert that brings together softness, creaminess, freshness, and crunch in perfect balance. Its layered structure makes it visually appealing, while its flavors remain light and satisfying. Thanks to its make-ahead nature and chilled finish, it is especially convenient for entertaining and special occasions. Whether served as a summer dessert or a refreshing alternative to heavier cakes, this recipe delivers reliable results and lasting appeal. Once tried, it often becomes a favorite for those who appreciate fruity, creamy, and well-textured desserts.

Pineapple cream crumb cake with vanilla layers, cream cheese filling, pineapple pieces, and golden crumble topping on a serving plate

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