Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 cup sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ½ cup unsalted butter (melted)
- 1 cup sour cream (or plain yogurt)
- 1 tsp vanilla extract
- 1 cup crushed pineapple (drained, but reserve juice)
For the crumble topping:
- ½ cup brown sugar
- ½ cup all-purpose flour
- 1 tsp cinnamon
- ¼ cup butter (cold, cut into cubes)
- ½ cup chopped walnuts or pecans (optional)
For the syrup (optional, but gives that moist bottom):
- ½ cup pineapple juice (reserved)
- 2 tbsp sugar
- 1 tbsp butter
Instructions
- Prepare the oven: Preheat oven to 350°F (175°C). Grease a rectangular baking dish.
- Make the cake batter:
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat eggs, melted butter, sour cream, and vanilla. Stir in crushed pineapple.
- Combine wet and dry ingredients until just mixed (don’t overmix). Pour batter into the baking dish.
- Make the crumble topping:
- Mix brown sugar, flour, and cinnamon. Cut in cold butter with a fork until crumbly. Stir in nuts if using.
- Sprinkle evenly over the cake batter.
- Bake:
- Bake for 35–40 minutes, or until a toothpick comes out clean.
- Prepare syrup:
- In a small pan, heat pineapple juice, sugar, and butter until slightly thickened.
- Pour gently over the hot cake right after removing from the oven (this gives the juicy bottom like in your photo).
- Cool slightly, then serve warm.
👉 You can also serve with extra pineapple chunks on the side (like in the photo)