Pineapple Crumb Cake

This tender, crumbly sweet treat smells delicious while baking.


8 servings (serving size: 1 wedge)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 35 Minutes

Nutritional Information

Calories 232
Fat 6.7 g
Satfat 3.9 g
Protein 4.5 g
Carbohydrate 39.1 g
Cholesterol 43 mg
Iron 1.1 mg
Sodium 224 mg
Caloriesfromfat 26 %
Fiber 0.6 g
Calcium 67 mg


1/4 cup (2 ounces) fat-free cream cheese
2 tablespoons sugar
1 1/4 cups all-purpose flour
1/2 cup sugar
1/8 teaspoon salt
1/4 cup chilled butter, cut into small pieces
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg, beaten
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1/2 cup 1% low-fat milk
Cooking spray
1/4 cup pineapple preserves


Preheat oven to 350°.

Combine cream cheese and 2 tablespoons sugar, and stir until blended. Set aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 cup sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Remove 1/3 cup crumb mixture; set aside.

Add baking powder and baking soda to remaining crumb mixture; stir well with a whisk. Add egg and next 3 ingredients. Beat with a mixer at medium speed until blended. Pour into an 8-inch round cake pan coated with cooking spray. Spread cheese mixture over batter. Spoon pineapple preserves over cheese mixture; sprinkle with remaining crumb mixture.

Bake at 350° for 35 minutes or until edges of cake just begin to pull away from sides of pan. Serve warm or at room temperature.