Peach-Pineapple Crumble

No one will ever guess that the key ingredient to the buttery topping of this fresh, fruit-filled dessert is a pineapple cake mix. Select a cored pineapple with a generous amount of juice in the container to use in the batter.

Yield: 8 servings (serving size: 1/8 of crumble and 1/4 cup frozen yogurt)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 333
  • Calories from fat: 0.0%
  • Fat: 10.6g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.3g
  • Protein: 5.1g
  • Carbohydrate: 58.4g
  • Fiber: 1.8g
  • Cholesterol: 18mg
  • Iron: 0.4mg
  • Sodium: 83mg
  • Calcium: 90mg


  • 1 cored fresh pineapple
  • 3 cups sliced peeled peaches (3 large)
  • Cooking spray
  • 1/4 cup butter, melted
  • 1 1/2 cups pineapple supreme cake mix (such as Duncan Hines Moist Deluxe)
  • 2 cups vanilla low-fat frozen yogurt
  • 1/4 cup chopped pecans, toasted (optional)


  1. 1. Preheat oven to 350°.
  2. 2. Drain pineapple, reserving 3 tablespoons juice. Chop pineapple to measure 3 cups.
  3. 3. Combine chopped pineapple, reserved juice, and peach slices in an 11 x 7–inch baking dish coated with cooking spray. Stir butter into cake mix until smooth. Spread batter over fruit; coat with cooking spray.
  4. 4. Bake at 350° for 38 minutes or until golden and bubbly. Serve warm with frozen yogurt. Sprinkle each serving with 1 tablespoon pecans, if desired.
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